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.
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
- In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms.
- 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.
- In a separate bowl, mix together the sauerkraut, onion, bacon, and Swiss cheese.
- Preheat the oven to 375°F (190°C).
- 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.
- Place the rolls on a greased baking sheet, brush with melted butter, and bake for 20-25 minutes or until golden brown.
- 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