Best Lauer Krauts Sinnamon Rolls Recipes

ORIGINAL LAUER-KRAUT BURGERS

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.

LAUER KRAUT'S SINNAMON ROLLS

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!