Hava Glace (Sauerkraut and Dumplings)

One batch bread dough (not sweet dough) or one prepared Pillsbury Hot Roll Mix

1 1/3 cup butter, divided

32 oz. sauerkraut (jar or cold package; do not use canned)

Prepare dough. Let rise. When dough is double in size, roll into small 1 ½-inch balls.

Let balls rise on waxed paper for 20 mins.

When dough has risen:

Melt 1/3 cup butter in large dutch oven or stock pot with tight-fitting lid.

Use heat diffuser on stove. Turn stove burner to lowest setting.

Start filling pot with layer of sauerkraut, then layer of dough balls, keep layering until sauerkraut and dough is all used up.

Pour ½ cup boiling water around edge of pan.

Cover with tight-fitting lid.

DO NOT PEEK for 1 ½ hours, cooking over low heat, using heat diffuser

After time is up, melt another1/3 cup butter. Lift lid of pot. Spoon sauerkraut and dumplings into serving bowl, drizzle with melted butter and enjoy. Great served with your favorite sausage.