Combine ground meat with next 9 ingredients, adding 3/4 cup water to make a soft, loose mixture. Place 1 teaspoon filling in center of a grapevine leaf (ribbed side) and shape in narrow roll. May be frozen at this point. Line deep saucepan with grapevine leaves and arrange dolmades in layers. Add butter, broth and lemon juice and cover with inverted plate. Simmer covered, for about 45 minutes, or until rice is tender. May be served with Egg-Lemon Sauce.

Makes about 65 rolls.

For oven: Place rolls in deep baking pan. Barely cover with broth and butter. Bake, covered, at 350 degrees for 30 minutes or until rice is tender.

For pressure cooker: Add butter and 1 cup water. Cook 12 minutes under 15 pounds pressure.