1 pkg. yeast
1 tsp. salt
1 tbsp. sugar
1/2 c. lukewarm water
6 c.flour
2 c. water (approximately)
1/4 c. oil

Dissolve yeast in lukewarm water; add salt and 1 tablespoon sugar. Let is set about 10 minutes. Sift flour and sugar. Add yeast mixture and rest of ingredients. Knead well. Let rise until doubled. Punch down. Cut off portions of dough about the size of an egg. Roll out on floured board by hand to make roll about 1 inch in diameter. Cut into 1 inch pieces. Place on greased cookie sheet. Let rise about 20 minutes. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool and separate. Place in colander. Pour boiling water over Bobalki. Drain quickly to prevent sogginess. Any of the following mixtures may be used on the Bobalki:

1. Saute 1 small onion in 2 tablespoons oil. Add 1 pound sauerkraut (drained); cook about 15 minutes. Add mixture to half of Bobalki.

2. Combine 1 cup ground poppy seed, 2 tablespoons honey and 4 tablespoons water. Add to remaining Bobalki. Mix well.

3. Melt 1 stick butter. Combine with 2 tablespoons honey and 1/2 cup strawberry preserves.