Yeast Roll with Sauerkraut
A simple savory bake for any occasion, delicious both warm and cold. The soft yeast dough is filled with sauerkraut, while the filling can easily be varied with mushrooms, vegetables, meat, herbs or spices.
Updated : 24 September, 2026
Easy
About 30 min.
Ingredients
Dough
400 grams
Wheat flour
250 milliliters
Water
25 grams
Fresh yeast
1 tablespoon
Sugar
0.2 grams
Salt
Filling
500 grams
Sauerkraut
1 tablespoon
Sugar
1 tablespoon
Starch
1 tablespoon
Vegetable oil
1 teaspoon
Paprika
Brushing
1
Egg yolks
Topping
1 tablespoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use good-quality all-purpose flour. Fresh yeast can be replaced with dry yeast at a ratio of approximately 3:1, so you will need 8–9 g dry yeast. If using dry yeast, choose a type that needs to be dissolved in warm liquid and follow the package instructions.
Step 2
Stir the sugar, yeast and 2 tablespoons of flour into 3 tablespoons plus 1 teaspoon of warm water at 98–104°F. Leave in a warm place for 20 minutes, until a thick foamy layer forms. Make sure the water is warm rather than hot, as excessive heat can kill the yeast.
Step 3
Pour the remaining warm water into the yeast mixture. Gradually sift in the remaining flour together with the salt and knead into a smooth, uniform dough.
Step 4
You may need slightly more or less flour, so do not add it all at once. Watch the consistency and stop adding flour once the dough no longer sticks to your hands. Shape it into a ball and place it in a bowl.
Step 5
Cover the dough with a towel and leave it in a warm place for 30–40 minutes to rise.
Step 6
Meanwhile, prepare the filling. If desired, add mushrooms, onion, grated carrot or bell pepper. You can also replace the sauerkraut with fresh cabbage or use equal parts sauerkraut and fresh cabbage.
Step 7
Heat the vegetable oil in a frying pan over medium heat. Add the sauerkraut, sugar and paprika.
Step 8
Cook while stirring for approximately 10–15 minutes, until the excess moisture evaporates. The exact time will depend on your pan and heat level. For softer cabbage, you can add about ¾ cup plus 1 tablespoon of boiling water, cover and cook until the liquid evaporates.
Step 9
Roll the risen dough on a lightly floured surface into a rectangular sheet. Lightly sprinkle the surface with starch.
Step 10
Spread the filling evenly over the dough, leaving a ¾-inch border around the edges.
Step 11
Roll the dough tightly into a log, folding in the side edges as you roll.
Step 12
Prepare one egg yolk for brushing the roll and 1 tablespoon of sesame seeds for sprinkling.
Step 13
Transfer the roll to a baking sheet lined with parchment paper. Brush with the egg yolk and sprinkle with sesame seeds. Bake in an oven preheated to 350°F for approximately 40 minutes, until golden brown.
Step 14
Slice the finished sauerkraut roll into portions and serve warm or cooled.
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