1/4 C water, 80-90F
1 C milk, 80-90F
2 T butter, unsalted, room temperature
2 eggs, lightly beaten
2 T sugar
1 1/2 t salt
4 C flour
3 t bread machine yeast
butter, or egg with 2 T milk for brushing (optional)
stuffing options ingredients (below)
Place all of the ingredients in bread machine in order listed.
Run Dough/Pizza Dough cycle.
Deflate dough and let rest for few minutes.
Brush a baking pan with olive oil.
Divide dough into small portions, roll into balls and place in the baking pan.
Stuff with any of these options:
– Fried onions, mushrooms and beef
– Fried onions and sauerkraut
– Drained cottage cheese, sour cream, beaten egg and dill
– Fried onions, mushrooms and sour cream
– Friend onions, liver, and bacon. Processed into pate
– Green onions and butter
– Mashed potatoes, drained cottage cheese or grated cheddar, dill and green onion
– PB & jam
– Dill Butter and Eggs,
and place on the baking pan.
Cover with plastic wrap and let rise in a warm place for 30 min, or until doubled in size.
Brush dough with butter (optional).
Bake at 375F for 20 minutes or until golden brown.
Match made in Heaven:
A big appetite.
Can serve with a Dill Cream Sauce:
3 T unsalted butter
2 T flour
2 C whipping cream, heated
dill, finely chopped
salt and white pepper, freshly ground
On medium heat, melt the butter in a saucepan.
Add flour, salt, and pepper, continuously stirring for 2 min.
Add cream gradually, and let thicken, stirring, for a few minutes. Add dill. Serve over potato pirozhki.