Fleisch Perisky ( Meat Buns)
"Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN just before Christmas. If you have leftover dough, you can make zweibach or plain buns. These freeze well...."
INGREDIENTS
•
1 cup warm water
•
4 teaspoons granulated sugar
•
3 tablespoons fast rising yeast
•
1/2 cup melted margarine
•
1/2 cup melted lard
•
1 tablespoon salt
•
5 cups warm milk
•
1 egg
•
12 cups all-purpose flour (or more)
•
2 lbs lean ground beef
•
1/2 cup margarine
•
2 tablespoons all-purpose flour
•
2 cups water
•
2 envelopes Lipton Onion Soup Mix
•
1/2 package no-name onion soup mix
•
1 -2 cup fine dry breadcrumb
Comments & Reviews
Just A Pinch Sweepstakes