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* (I had to add in quite a bit more to make the dough the right consistency; you can do this during the kneading if the dough looks too moist and sticky; the consistency should be the same as for regular bread dough)
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Put the ingredients in the bread maker in the usual order.
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Run the 'dough' setting.
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Brown the grnd beef together with the onion and cabbage in a frying pan, adding salt and pepper to taste.
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When the dough cycle is complete, divide the dough into two balls.
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Roll out the first ball into a large sheet.
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Cut in squares.
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Fill each one with the beef mix.
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Either fold the dough over and seal, or possibly cover with another square (if the squares turn out small and thin) and healthy pinch the edges shut tight.
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Arrange on a baking sheet.
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Repeat with the second ball of dough.
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Let rise 15 min.
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Brush the top of each with beaten egg or possibly egg yolk.
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Bake in a 375 F degree oven till golden.
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Don't overbake.
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NOTES : I used the 'dough' setting to make the dough, then rolled and formed the rolls by hand.
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17
They're something like calzones.
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We like them for breakfast.
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Here's the recipe:
