Rich, sweet rolls with savory centers are a memorable treat with borscht or at a holiday buffet.
They are a fair bit of work, but most can be done a day or two in advance. You can schedule various steps like preparing the filling(s) at your convenience.
Endless variations of the recipe and pronunciation are to be had from all over Eastern Europe. To me, this family recipe is the definitive one.
Below is one recipe for a mushroom and dill filling. Make a batch with more than one filling for an element of surprise when serving. The fillings are where you should be inventive. Pick a combination from this list or try something else: Saute in butter, bacon fat, etc: finely shredded carrot, cabbage, onion, bacon bits, ground meat. Season with: paprika, mustard, garlic, dill, parsley, salt and pepper. Mix with a little flour, and sour cream or water or other liquid for a spoonable consistency. Plain sauerkraut makes a fine filling. Some people use seasoned mashed potatoes.