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Sauerkraut Beef Buns

Our three boys always seemed to be hungry when they were growing up. These golden filled buns were sure to satisfy. Now our grandchildren gobble them up. - Margaret Kepke Creston, British Columbia
  • Total Time
    Prep: 40 min. + rising Bake: 15 min.
  • Makes
    4 dozen


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (27 ounces) sauerkraut, rinsed and drained
  • 1 package (48 ounces) frozen bread dough dinner rolls, thawed
  • Melted butter


  • In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes.
  • Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal.
  • Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes.
  • Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.
Leftover Sauerkraut Beef Buns can be frozen. Cool, then wrap individually in heavy-duty foil and place in a large resealable plastic bag. Freeze for up to 3 months. To reheat, bake foil-wrapped buns at 350° for 30-35 minutes or until heated through.
Nutrition Facts
1 each: 45 calories, 1g fat (0 saturated fat), 5mg cholesterol, 149mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 3g protein.

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