Mother's Hamburger Rolls

This is Mother's favorite stuffed hamburger roll recipe. A friend asked me to give her a copy, but there is none. So Janet and I are collaborating on the process to assemble them.

Assembly Directions:

A recipe of white bread dough OR a loaf of frozen Rhodes bread, thawed. Pull off hunks of dough the size of a tennis ball or so. Set aside and cover.

In a large skillet, pan fry and drain 1.5 pounds of lean ground beef. Add chopped onions and thinly sliced cabbage. Janet and I discussed it, and Mother didn't add anything else besides salt and pepper. We think shredded carrots, a little celery and garlic would be nice to add.

While the meat mixture cools, flatten the dough and stretch each out to about a dessert plate diameter. Fill the center with the mixture. Pull up the edges and twist or fold or squeeze to seal. You may want to moisten the edges to help it seal.

Heat your oven to 375 degrees. We are not sure of the heat nor the time. But I would bake for 20 minutes, or until the rolls are nicely browned.

Cautions: There is always one that doesn't seal well. Serve them warm with catsup or mustard or any condiment you like.

***The oven may have to be 400 degrees, but I would experiment. Better to cook longer and to burn them.