Bierocks are a yeast dough pastry sandwich filled with meat and cabbage.
Bierocks are German and are perfect for Oktoberfest! They are also knows as Runza’s.
I have been making these for several years now. This is a classic Bierock recipe, except I chose to add cheese to mine because, well, everything tastes better with cheese, right?
Next time I make these I am going to make them with a different filling. I can think of many different ways to go with these, such as Philly Steak, or ham and cheese.
Maybe even a breakfast variety with bacon and eggs.
It was really hard to figure the time on the recipe because you make the dough and then it rises for an hour. During the second rise time you are cooking the beef and cabbage.
So all together, these take an afternoon to make. But they are well worth the time!
Since I don’t have a thermometer I just warm the milk, water, and butter over medium heat until the butter is almost melted. I then take it off the burner and let it sit for just a few minutes, maybe 2 or 3.
The butter melts the rest of the way. I have never had any problems with my yeast not being activated or being “killed” with water that is too hot.
Working with dough can sometimes be intimidating, but the more you do it the better you will get at it.
How to knead dough: On a floured surface give the dough a quarter turn. Repeat folding, pushing, and turning, adding only enough flour every few turns to keep the dough from sticking to your hands and to the kneading surface.
Continue kneading until the dough is smooth on the outside, springs back when pressed with your fingers and is no longer sticky.
When shaping the Bierocks I work the dough a little by stretching it and shaping it before I fill it and close it up. I have found the round shape a little easier than the square shape to form.
I used two different kinds of cheese and that is why I made them different shapes, so we would know which was which.
These freeze well and are great warmed up in the microwave. I always let them thaw because I haven’t had that much luck warming them when they are frozen. The outside gets too hot and the inside is not hot enough.
They warm up in my microwave in literally 1 minute!
- 10-11 cups flour, divided
- 1/2 cup sugar
- 1 package active dry yeast-1/4 ounce
- 2 teaspoons salt
- 2 1/2 cups water
- 1 cup milk
- 1/2 cup butter, softened-(1 stick)
- 2 eggs
- 2 1/2 pounds ground beef
- 2 1/2 pounds cabbage, chopped-1 medium head
- 1 large onion, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 24 slices cheese, optional
- Combine 4 cups flour, sugar, yeast, and salt in a large bowl; set aside.
- Heat water, milk, and butter in a medium saucepan over medium heat just until the butter melts. Remove from the heat and let cool slightly. (The best temperature for the liquid to activate the yeast is about 120°-130°.)
- Combine milk mixture with flour mixture, add eggs; beat with an electric mixer at low speed until moistened, then beat at medium speed for 3 minutes. Gradually stir in enough of the remaining flour by hand to make a firm dough. Knead on a floured surface for about 10 minutes.
- Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, abut 1 hour. Punch down dough and let rise again until almost doubled.
- While the dough rises the second time, brown the ground beef, cabbage, and onion in a Dutch oven over medium heat until beef is brown and cabbage is tender, about 30-40 minutes. Drain.
- Divide dough into fourths. Roll each piece into a 10" X 15" rectangle, cut into 6 squares. Put a piece of cheese (optional) and about 1/2 cup of beef mixture onto the center of each square.
- If making square Bierocks; fold corners over filling toward center, (so it looks sort of like an envelope) pinch to seal. If making round Bierocks; fold edges toward center, pinch to seal. After the Bierocks are sealed work with the dough to make it the shape you desire. Place on greased baking sheets and bake at 375° for 22-28 minutes, or until golden brown. Brush with butter.
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