Sauerkraut Burgers IIi

• 2 large potatoes (enough for 1 cup)
• 1 (1/4 ounce) package yeast
• 23 cup sugar
• 1 12 teaspoons salt
• 2 eggs, well beaten
• 23 cup cooking oil
• 7 cups flour
• 2 lbs ground beef
• 1 (16 ounce) can sauerkraut, rinsed with cold water and drained
• 1 (2 ounce) package Lipton onion mushroom dry soup mix
• cayenne pepper

1. Dough: Boil potatoes and mash.
2. Keep lukewarm.
3. Measure potato water and add water to make 1 1/2 cups.
4. Pour into large bowl.
5. Add yeast; stir to dissolve.
6. Stir in sugar and salt.
7. Let stand 5 minutes.
8. Add potatoes, eggs and oil; mix well.
9. Blend in 1/2 of flour.
10. Work in remaining flour to make a dough easy to handle.
11. Let stand 10 minutes.
12. Shape into a ball and put in large bowl.
13. Refrigerate up to 24 hours.
14. (Dough rises in refrigerator).
15. When ready to use, let stand at room temperature 1 or 2 hours.
16. Filling: Crumble meat into heavy skillet.
17. Cook until it loses red color.
18. Drain off grease.
19. Add rest of filling ingredients.
20. Cool mixture.
21. Roll bits of dough to 3 or 4 inch circles.
22. Put heaping tablespoon of meat mixture on dough.
23. Lap over to enclose.
24. Let rise 15 to 20 minutes.
25. Bake at 375 for 30 minutes.
26. Makes about 3 dozen.
27. You can freeze and reheat.

potatoes, yeast, sugar, salt, eggs, cooking oil, flour, ground beef, sauerkraut, onion mushroom, cayenne pepper

Taken from www.food.com/recipe/sauerkraut-burgers-iii-4483 (may not work)