Sauerkraut Burgers Iii

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 36
• 2 large potatoes (enough for 1 cup)
• 1 (1/4 ounce) package yeast
• 2/3 cup sugar
• 1 1/2 teaspoons salt
• 2 eggs, well beaten
• 2/3 cup cooking oil
• 7 cups flour
• 2 lbs ground beef
• 1 (16 ounce) can sauerkraut, rinsed with cold water and drained
• 1 (2 ounce) package lipton onion mushroom dry soup mix
• cayenne pepper

Recipe

• 1 dough: boil potatoes and mash. keep lukewarm.
• 2 measure potato water and add water to make 1 1/2 cups. pour into large bowl. add yeast; stir to dissolve. stir in sugar and salt. let stand 5 minutes.
• 3 add potatoes, eggs and oil; mix well.
• 4 blend in 1/2 of flour. work in remaining flour to make a dough easy to handle. let stand 10 minutes.
• 5 shape into a ball and put in large bowl. refrigerate up to 24 hours. (dough rises in refrigerator). when ready to use, let stand at room temperature 1 or 2 hours.
• 6 filling: crumble meat into heavy skillet. cook until it loses red color. drain off grease.
• 7 add rest of filling ingredients. cool mixture.
• 8 roll bits of dough to 3 or 4 inch circles. put heaping tablespoon of meat mixture on dough. lap over to enclose. let rise 15 to 20 minutes.
• 9 bake at 375° for 30 minutes.
• 10 makes about 3 dozen. you can freeze and reheat.