*Large recipe, makes about 9-10 dozen. Can easily be halved.
Dough:
15-16 cups flour
1 L milk
1 c. sugar
6 tsp. salt
8 Tbsp. butter
1 c. warm water
4 pkgs yeast (1 pkg = 2 ¼ tsp)
6 eggs – beaten
1 c. Butter Olive Oil, divided
Bring to a boil the milk, sugar, salt and butter, cool to lukewarm. (This can be done the night before and put in the fridge. Then just warm up before you use it). Add yeast to warm water and proof.
Add milk mixture, eggs, yeast mix and ½ cup Butter Olive Oil in large bread bowl. Add flour and mix. Dough should be fairly smooth and slightly sticky. Cover in warm area and let rise 1 hour.
Pour remaining oil over dough and knead until oil is incorporated and dough is smooth. This takes awhile. Don’t be scared you are overing working the dough. Cover and let rise another 1 – 1 ½ hours (until double in size).
When ready to bake preheat oven to 375F.
Cover dough with a slightly damp tea towel while you are working with it so it does not get a “skin” on top. Cut into pieces, about golf ball size, flatten and stretch in palm of your hand. Add your filling, then pull dough up and around the filling and pinch shut.
Place ball onto parchment lined cookie sheet. Bake about 15 minutes, until lightly browned.
Filling #1:
2 ½ lbs ground beef
2 onions, chopped
2 qts sauerkraut, optional
½-3/4 cup “hot” ketchup or regular ketchup (if you don’t have hot ketchup but want that flavour, just add dashes of Tabasco sauce)
salt & pepper to taste
Saute ground beef and onions until beef is no longer pink, drain off fat. Add remaining ingredients and mix together. Let cool completely before using. This can be made the day before and kept in fridge until ready to make the buns.
Filling #2:
2 lbs ground beef
1 pkg dry onion soup mix
1 can cream of mushroom soup
Brown the ground beef and drain off the fat. Add the remaining ingredients and mix well. Let cool completely before using as filling. Can be made the day before and kept in the fridge.
