In Russia, we like to bake pirogi (pies) or piroshki (mini-pies). They are usually made from yeast dough with various fillings. One of the very tasty sweet-n-sour fillings is sorrel (or sour grass) with sugar.  I bought it at DePiero’s farms. I made my pie in the form of roll, because I like it best.

For sweet yeast dough:

2 teaspoons sugar
1 cup  milk, lukewarm
1 tsp.  dry yeast
2 tbsp. butter, melted
2 small eggs
1/2 tsp. salt
1 tsp. vanilla
3 1/2 cups all-purpose flour

For filling:

about 1 lb. sorrel
1 tbsp. corn starch
5 tbsp. sugar

Dissolve sugar in lukewarm milk and sprinkle the yeast over it. Let stand until softened. Add eggs, melted butter, salt and vanilla, mix well. Add the flour and knead for about 10 minutes. Cover and let rise in a warm place until doubles in size about 1 hour. Punch down, knead a few times and let rise again.

Rinse sorrel under cold water, dry, then finely chop. Mix the starch and sugar.

Roll the dough into a long rectangle about 1/4 inch thick. Spread the sorrel filling. Starting with the long side, roll up dough and pinch the edges to seal. Prick the top with sharp knife, but not through.

Place on a sheet of baking paper, cover and let it rise in a warm place until doubles in size about 45 minutes.

Preheat oven up to 350F.

Brush the top of the roll with a milk. Bake in the oven for 40 minutes or until done. Let cool before serving.