Ingredients
6 bacon strips, diced1 cup chopped onion1 can (16 ounces) sauerkraut, rinsed and well drained1/2 pound smoked kielbasa or Polish sausage, coarsely chopped2 tablespoons brown sugar1/2 teaspoon garlic salt1/4 teaspoon caraway seeds1/8 teaspoon pepper1 package (16 ounces) hot roll mix2 large eggs1 cup warm water (120° to 130°)2 tablespoons butter, softenedPoppy seeds
Preparation
In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool.
In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes.
Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes.
Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm.
