Lauer Krauts Sinnamon Rolls Recipes

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

Steps:

• For the bread dough: In a 4-cup measure, put yeast and granulated sugar, then add warm water to the 1-cup mark. Stir together, then let sit to activate.
• In a 4-cup measure put powdered milk, then add water to the 2-cup mark. Stir together.
• In a large mixing bowl, add flour, shortening and salt. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand.
• Make a well in the flour and add the eggs. Add the yeast mixture and the powdered milk mixture to the flour.
• Work together until it all comes away from the bowl, adding a touch more flour or water as needed.
• Oil the dough slightly on each side, then cover and let rise 10 minutes. Punch down dough, then let rise another 15 minutes. (For best results, chill dough before rolling.)
• For the sinnamon rolls: Spread flour on a work surface, then put the dough on the flour. Roll out into a rectangle roughly 24 by 30 inches. Spread on the softened butter, leaving the top edge clean. Top with the cinnamon, followed by the brown sugar, raisins and walnuts.
• Use a bench scraper the loosen the bottom edge, then roll the dough up, pulling and tucking as tight as you can until you get to the clean edge. Then pull the clean edge over the roll and pinch to seal up the roll. Cut the ends off of each side by about 1/2-inch-we call these the butts.
• Preheat the oven to 350 degrees F.
• Eyeball the middle of the roll. Using the bench scraper, cut the roll in half. Next, find the middle of each of the halves and cut those in half. Cut those pieces into thirds. Place on a parchment-lined baking sheet and proof for 10 to 15 minutes. Bake for 15 to 20 minutes.
• For the maple cream cheese frosting: Combine cream cheese and butter in a mixer, then mix together until smooth. Slowly add the powdered sugar, beating, then add maple extract, vanilla and salt and mix until completely combined.
• Once the sinnamon rolls have cooled enough to handle, microwave the frosting until it is pretty runny.
• Dip each sinnamon roll in the frosting to coat completely. Serve with extra melted butter on top!

Steps:

• FOR THE ROLLS:.
• In a small bowl, dissolve the yeast in warm milk with 1 tsp of sugar. Allow to proof (sit) for 10 minutes until it becomes foamy.
• In a large mixing bowl, beat the margarine, sugar, salt and eggs until combined.
• Add 2 cups of flour and the yeast.
• Continue mixing and adding flour until you have use 4 cups total of flour.
• Roll out onto a floured surface and knead for about 5-10 minutes until smooth and no longer sticky. (You may need to add more flour).
• Put into a lightly greased bowl turning once to coat the dough.
• Cover with a clean towel and place into a warm draft free place and allow to rise for an hour.
• Punch dough down and roll out on a lightly floured surface into a large rectangle 21 x 16 inches.
• FILLING: Spread the softened margarine over the surface of the dough leaving a 1/2-inch border around the edges.
• Blend brown sugar, cinnamon and nutmeg in a small bowl.
• Sprinkle evenly over the margarine.
• Roll the dough jellyroll style starting at the 21-inch edge.
• Pinch the ends together.
• Grease a 15 x 10-inch pan lightly.
• Slice the dough into 1 1/2-inch pieces and place cut side up in the pan.
• Cover with a clean towel and put in warm draft free spot for 45 minutes.
• Preheat oven to 400°F.
• Bake rolls for 10-15 minutes until golden brown.
• FROSTING: Mix all frosting ingredients until light and fluffy and spread over warm rolls.

Steps:

• 1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
• 2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
• 3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
• 4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
• 5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9" rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
• 6) Meanwhile preheat your oven to 350 degrees.
• 7) Once risen, brush them with some melted butter and bake them for about 30 or until golden brown.
• 8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, cook cabbage and onion until tender. , In a large bowl, combine the meat, cabbage mixture, salt, pepper and seasoned salt. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. square. Cut into 4-in. squares. Place 1/4 cup filling in the center of each. Bring corners over filling; pinch to seal. , Place, seam side down, on greased baking sheets. Do not let rise. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
• Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
• Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.