Roll, fill, pinch, boil, slather in butter, repeat ... 3,600 times.

About 20 volunteers gathered at Ben Salem Church the past two Tuesdays to make pierogies by the dozen. In total the church will make approximately 300 dozen of the popular ethnic food.Laura Frey, one of the organizers, said that they've been doing the fundraiser at Ben Salem since 2005, but it has roots with her mother, Andi Hourican, who used to do the same thing in her church in New Jersey.Hourican brought not only the idea but the recipe to the church for its pierogi sale, which is held twice a year once in the spring and again in the fall.It's an efficient assembly line-like production, which starts with the making of the filling the day before. The chilled potato, cheese, garlic, onion and salt and pepper filling is more manageable when chilled, Frey said.Next, the dough is made and the dough balls are transferred to a station that includes a countertop dough roller/sheeter, which rolls out the dough to the perfect thickness. The dough used to be hand-rolled before the timesaving machine was purchased.None of the volunteers miss the rolling pins.Circle cutters are used to cut the dough discs, which are then filled and pinched into pockets.Back in the kitchen a number of volunteers parboil the pierogies, coat them with butter and place them in bags a dozen at a time.Once the bags are cooled to room temperature they are transferred to another building that houses an assortment of freezers.After a two-day freeze they are ready for sale on a designated pickup date.Usually everyone has the same job each time the group meets, but some of the volunteers travel from station to station, or have moved to a different part of the process from another.