2 pkgs. yeast
½ cup warm water to dissolve yeast
11/4 cups warm milk (add sugar salt and oleo)
2 tablespoons sugar
½ tablespoon salt
1 egg (beat egg, add to yeast and warm milk mix)
¼ cup oleo
beat in 2 cups flour,.
then mix rest of flour aprox. 2 ½cups, knead till smooth
let raise till double in bulk about 1 hour.
Roll out and make beerocks.
2 lbs. Hamburger
¼ lb. Sausage and crisp bacon ( reserve bacon grease )
½ head of cabbage cut up fine
1 clove garlic
salt and pepper
1 onion chopped
roll out dough, cut into 4” squares”
place about 1 ½ tablespoons mixture in center of dough
bring all four corners to center ( tent fashion)
pinch sides together on all four corners.
Place in 9×13 pan, that has been greased with the bacon grease
Turn the beerocks over so that the seams are face down
Brush the tops with bacon grease.
Let raise again , about 15 minutes.
Bake at 350* for 30-35 minutes