Preparation time: 1 hour. Rising time: 1 hour. Baking time: 20 to 30 minutes at 375 degrees. Yields: 16 turnovers.

1 pkg. active dry yeast
1/2 c. warm water, 105 to 115 degrees
1/2 tsp. granulated sugar
1 c. milk
1/2 c. butter
1 tsp. salt
1 egg
1/4 c. wheat germ
3 1/2 to 4 1/2 c. all-purpose flour
1 egg, beaten
Dill weed

FILLING:

3/4 to 1 lb. lean ground beef
1 c. sliced mushrooms
1/2 c. chopped green onions
1 tbsp. butter
1 c. chopped parsley
1 c. sour cream

1. Dissolve yeast in water. Sprinkle with sugar. Set aside 5 minutes.

2. In a saucepan, heat milk and butter until most of butter is melted. Add salt, cool slightly. Add egg. Stir.

3. To yeast, add wheat germ, 2 cups flour, and milk mixture. Add enough flour to make dough kneading consistency. Knead 4 to 5 minutes. Let rise 1 hour in warm place.

4. To prepare filling, cook mushrooms and onions in butter until soft. Add beef and parsley. Simmer until liquid is evaporated.

5. Cut dough into 2 parts. Roll each into a 9 x 14 inch rectangle. Cut each into 8 (4 1/2 x 3 1/2 inch) pieces. Spoon filling and 1 tablespoon of sour cream on top of each piece. Pinch sides up into a knot. Turn upside down onto greased baking sheet. Brush with egg. Sprinkle with dill. Bake 25 to 30 minutes at 375 degrees. Cool 5 to 10 minutes. Serve.