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1
Place water, sugar and yeast in the pan of a bread machine.
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2
Let proof 10 minutes.
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3
Add in potato flakes, garlic powder, bread flour, oil and salt.
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4
Set machine for the dough cycle and start.
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5
While dough is processing, brown ground beef with onion in a large frying pan, breaking beef into fine pieces.
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6
Drain grease, stir in drained and chopped sauerkraut and set aside to cool.
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7
When dough is ready, remove from the bread machine, dump into a greased bowl, punch down, and shape into 36 balls.
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8
Take a dough ball and pat into a 3 to 4-inch oval.
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9
Put a heaping tablespoon or so of the hamburger filling on the dough.
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10
Bring sides up and pinch closed, shaping into an tube-shaped roll around the filling.
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11
Place on a lightly greased baking sheet.
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12
You should be able to get 16 to 18 rolls on a pan.
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13
Repeat with remaining dough balls.
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14
Bake each pan 15-20 minutes at 350F or until golden brown.
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15
Immediately remove from the pans and let cool.
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16
You can serve these immediately or place into bags and refrigerate or freeze.
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17
To use from frozen, thaw in the refrigerator 4 hours or overnight.
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18
Place on a pan and warm in a 300-degree oven for 10-15 minutes.
