Notes
The Alpha Beta book had a long song and dance that explains these as winter fare cooked after fall butchering, stored by fishermen all winter and thawed. I approached this recipe with some trepidation -- so unseasoned! Turns out its a pretty interesting little dish!
Freezer-fare ho!
Added bonus: MSG!!
Ingredients
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Filling
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1 lb
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ground lean pork (or half pork, half beef)
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1 tsp
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salt
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1/2 tsp
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MSG
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1/2 tsp
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ground pepper
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Dough
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4 cups
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sifted flour
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1 cup
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lukewarm milk
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4 tbl
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melted butter
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1 pkg
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yeast,
dissolved in 1/2 cup water
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Preparation
Mix filling ingredients and refrigerate. Mix dough ingredients and kneed until dough is smooth. Form a large ball and place in greased mixing bowl to double, about 2 hours.
After doubling, kneed down and break off egg-sized pieces. Flatten pieces and measure out 2tbl of meat mixture in a strip. Fold dough over and smape to look like small loaf of bread about 3" long. Ensure that meat is sealed within bread.
Arrange loaves in two rows in a 7"x11" greased pan. Allow dough to double in size and bake at 350F for 1 hour or until tops are golden brown. Rolls will expand to fill and touch sides.
Primary Category:
Main Dishes
Seconary Categories:
**New06
Salt-Tastic!
70s Flashback
Pork
Source:
"The New Ground Beef Cookbook", Alpha Beta edition,, page 74.
Copyright (c) 2001-2012,
William Pollock, Sacramento, California.
EatHappy.Core revision: 3.25
