Beerrocks Bread Dough

Sonja Wyant

2 pkgs. yeast
½ cup warm water to dissolve yeast
11/4 cups warm milk (add sugar salt and oleo)
2 tablespoons sugar
½ tablespoon salt
1 egg (beat egg, add to yeast and warm milk mix)
¼ cup oleo

Beat in 2 cups flour,. then mix rest of flour aprox. 2 ½cups, knead till smooth let raise till double in bulk about 1 hour. Roll out and make beerocks. Beerock mixture 2 lbs. Hamburger ¼ lb. Sausage and crisp bacon ( reserve bacon grease ) ½ head of cabbage cut up fine 1 clove garlic salt and pepper 1 onion chopped roll out dough, cut into 4” squares” place about 1 ½ tablespoons mixture in center of dough bring all four corners to center ( tent fashion) pinch sides together on all four corners. Place in 9x13 pan, that has been greased with the bacon grease Turn the beerocks over so that the seams are face down Brush the tops with bacon grease. Let raise again , about 15 minutes. Bake at 350* for 30-35 minutes

Copyright 2009, Craftingranny
These are a little time consuming but well worth the effort

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