Rhenish-Hessian Sauerkraut Rolls (Rhenish-Hessische Sauerkrautbrötchen)

Rhenish-Hessische Sauerkrautbrötchen, or Rhenish-Hessian Sauerkraut Rolls, are a traditional dish from the Rhenish-Hessian cuisine, known for its hearty and flavorful dishes. These rolls are filled with tangy sauerkraut and savory ingredients, making them a delicious and satisfying treat.

Rhenish-Hessian Sauerkraut Rolls (Rhenish-Hessische Sauerkrautbrötchen)

Ingredients

  • 1 package of active dry yeast
  • 1 cup warm water
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups sauerkraut, drained and chopped
  • 1 onion, finely chopped
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup butter, melted

Instructions

  1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes.
  2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes, then place it in a greased bowl, cover, and let it rise for 1 hour.
  4. In a separate bowl, mix together the sauerkraut, onion, bacon, and Swiss cheese.
  5. Preheat the oven to 375°F (190°C).
  6. Punch down the dough and divide it into 12 equal pieces. Flatten each piece and spoon the sauerkraut mixture onto the center. Fold the dough over the filling and pinch the edges to seal.
  7. Place the rolls on a greased baking sheet, brush with melted butter, and bake for 20-25 minutes or until golden brown.
  8. Let the rolls cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
220 per roll
Carbohydrates
30g
Protein
6g
Fat
8g

Supplies

Baking sheet Mixing bowl Small bowl

Tools

Oven Mixing spoon Knife Pastry brush

Serving suggestions

Serve the Rhenish-Hessische Sauerkrautbrötchen warm as a delicious appetizer or alongside a hearty soup or stew.

Tips & tricks

For a vegetarian option, omit the bacon and add extra sautéed mushrooms to the filling.

Cost

$15