Berishke

Place water, sugar and yeast in the pan of a bread machine. Let proof 10 minutes. Add in potato flakes, garlic powder, bread flour, oil and salt. Set machine for the dough cycle and start.

While dough is processing, brown ground beef with onion in a large frying pan, breaking beef into fine pieces. Drain grease, stir in drained and chopped sauerkraut and set aside to cool.

When dough is ready, remove from the bread machine, dump into a greased bowl, punch down, and shape into 36 balls. Take a dough ball and pat into a 3 to 4-inch oval. Put a heaping tablespoon or so of the hamburger filling on the dough. Bring sides up and pinch closed, shaping into an tube-shaped roll around the filling. Place on a lightly greased baking sheet. You should be able to get 16 to 18 rolls on a pan. Repeat with remaining dough balls.

Bake each pan 15-20 minutes at 350F or until golden brown. Immediately remove from the pans and let cool. You can serve these immediately or place into bags and refrigerate or freeze.

To use from frozen, thaw in the refrigerator 4 hours or overnight. Place on a pan and warm in a 300-degree oven for 10-15 minutes.