FILLING:

1 c. onions, chopped
Bacon slices, 1/2 inch pieces
16 oz. sauerkraut, well drained
2 tbsp. brown sugar
1/4 tsp. caraway seed
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 lb. Polish kielbasa sausage, coarsely chopped

BUNS:

1 lb. hot roll mix
1 c. water, at 120 degrees
2 tbsp. butter, softened
1 egg

TOPPING:

1 egg, beaten
Poppy seeds

Grease 1 large or 2 small cookie sheets. In skillet, over medium-high heat, cook onions and bacon until lightly browned; stir frequently. do not drain. Reduce heat to medium. Add sauerkraut; cook and stir 1 minute. Stir in remaining filling ingredients; cook and stir about 5 minutes. Cool mixture to room temperature. In large bowl, combine flour mixture with yeast from foil packet; mix well. Stir in hot water, butter and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Sprinkle additional flour over surface to reduce stickiness. Cover with large bowl. Let rest 5 minutes.

Divide dough into 14 pieces. Press 1 piece of dough into 4-inch circle; spoon 1/4 cup filling in center. To make bun, bring dough up around filling, forming a ball; pinch firmly to seal. Place, seam- side down, on greased cookie sheet. Repeat with remaining dough and filling, placing buns 1 1/2 inches apart. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) for 15 minutes. Heat oven to 350 degrees. Uncover dough. Brush buns with beaten egg; sprinkle with poppy seed. Bake at 350 degrees 15 to 18 minutes. Serve warm. Makes 14 sandwiches.