Sauerkraut Rolls with Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 480 g flour
- 250 ml milk, low-fat
- 1 cube yeast
- 1 pinch (s) sugar
- 50 g mararine (semi-fat mararine)
- 1 pinch (s) salt
- 1 egg (s)
- 100 g ham, raw, without fat
- 80 g ham, cooked, without fat
- 100 g sauerkraut
- 1 clove garlic
- 225 g quark, lean
- 2 tablespoon sour cream
- 1 pack herbs, mixed, frozen
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Warm the milk, crumble in the yeast, add sugar and let rise for about 10 minutes. Add margarine, salt, egg and yeast to the flour, knead well and cover and let rise in a warm place for about 25 minutes.
- Cut the ham into small cubes and mix with the sauerkraut. Roll out the dough, cut into 12 pieces, put a little sauerkraut filling in the middle and cover with the dough. Shape 12 small rolls, place on a baking sheet lined with baking foil and bake in the preheated oven on the middle rack at 180 ° C (gas mark 2) for about 30 minutes.
- For the dip, chop the clove of garlic, mix with quark, sour cream and herbs, season with salt and pepper and serve with the lukewarm sauerkraut rolls.
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