Sauerkraut Rolls

1/2 lb. ground beef
1 medium onion, chopped
1 cup sauerkraut, drained
1 loaf bread dough, uncooked
salt and pepper

Brown ground beef and onion together. Salt and pepper to taste (you may want to lay off the salt until after you add the sauerkraut). Add
sauerkraut and heat through. Remove from heat and cool to lukewarm.

Divide bread dough into eight parts. For each part, roll out into a
thin rectangle/oval, about 8"x4". Put filling on top of center of
dough, and seal edges to form a mini-loaf shape. Place in greased pan.  Let raise about 30 minutes. Bake in 375 degree oven for about 35 minutes, or until the bread dough is nicely browned (hey, it looks just like regular bread, use your judgment). Remove from pan and separate the sides tend to stick together, so pull apart carefully.

Bread Dough:

3 cups flour (all-purpose or bread flour works fine)
1 pkg. yeast
1/4 cup warm water
1 cup milk
1 Tbs. butter or margarine
1 Tbs. sugar
1 tsp. salt

Scald milk. Add butter/margarine to melt and cool to lukewarm.

Dissolve yeast in water. Add milk, sugar and salt. Add 1 cup flour,
beating to make smooth batter. Gradually add enough flour to make a smooth dough.

Turn onto lightly floured board and knead, about 10-15 minutes.
Place in greased bowl, cover with plastic wrap or a damp towel and
let raise in a warm place until doubled, about 1 to 1-1/2 hour.

If you want to make bread at this point, punch down the dough and
form into a loaf shape. Place in greased loaf pan and let raise until doubled, about 1/2 hour. Bake at 375 degrees for about 40 minutes, or until the top is browned and sounds hollow when tapped.