This homemade bierocks recipe features soft yeast dough filled with seasoned ground beef, cabbage, and onions. These German beef and cabbage rolls take a little time to make, but they’re well worth the effort and freeze beautifully for later.
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Why You’ll Love This Recipe
- Makes a big batch: This recipe makes about 22–24 bierocks, so you’ll have plenty for dinner now and extras for the freezer.
- Freezer friendly: Bierocks freeze beautifully, making them perfect for quick lunches or easy dinners on busy days.
Bierocks Are Worth the Effort
I’m not going to pretend bierocks are a quick recipe. You’ll make the dough, let it rise twice, cook the filling, and shape each roll before they go into the oven. It’s a labor of love and definitely an afternoon project.
That’s exactly why I make a big batch. This recipe makes about 22 to 24 bierocks, and they freeze beautifully. We love pulling a few out for lunch or on those nights when I’m wondering where dinner is going to fit in. If I’m going to spend an afternoon making homemade bierocks, I want more than one meal to show for it.
What are Bierocks?
Bierocks are soft yeast rolls filled with seasoned ground beef, cabbage, and onion. They were brought to the Great Plains by German immigrants from Eastern Europe and are especially popular in Kansas, where many families have their own version passed down through the years.
If you’ve heard of a Runza, it’s very similar. In fact, Runza is the trademarked name used by a Nebraska restaurant chain for its version of a bierock. While recipes vary, both are made with soft bread dough wrapped around a savory beef and cabbage filling.
Ingredients
Ingredient Notes
- Bread Dough: This recipe uses a homemade yeast dough that bakes up soft and fluffy. It takes a little time, but it’s what gives bierocks their classic texture. Be sure to add just enough flour to make a soft, workable dough.
- Filling: Traditional bierocks are made with seasoned ground beef, cabbage, and onion. Cook the filling until the cabbage is tender, then let it cool slightly before filling the dough to make assembly easier.
- Cheese (Optional): Cheese isn’t traditional, but it’s how my family has always made them. I use either cheddar or provolone, shaping them differently so I can tell which is which.
How Bierocks Come Together
The dough after the first rise.
Punch the dough down to release the air before letting it rise a second time.
The cooked ground beef and cabbage filling. Let it cool slightly before assembling the bierocks.
The dough after the second rise, ready to divide and shape.
Place the cheese (if using) and beef filling in the center of each dough round before sealing.
The assembled bierocks after the second rise, ready to bake.
Tips for Making Bierocks
- No thermometer? Warm the water, milk, and butter just until the butter melts, then remove from the heat and let the mixture cool for about 5 minutes before adding the yeast.
- Trim the cabbage core. Discard any tough pieces from the core, as they may not become tender while cooking.
- Pinch the seams tightly. Make sure the dough is sealed well all the way around so the filling stays inside while baking.
Storage and Reheating
- Refrigerate: Store cooled bierocks in an airtight container in the refrigerator for up to 3 days.
- Freeze: Let the bierocks cool completely, then freeze in a freezer-safe container or zip-top bag for up to 3 months.
- Reheat: For the best texture, thaw overnight in the refrigerator, then microwave on high for about 1 minute, or until heated through. You can also microwave bierocks from frozen. I like to defrost them for 30 to 60 seconds, then microwave on high for about 1 minute. They’ll be very hot in the center, so let them rest for a minute before eating.
What to Serve with Bierocks
Bierocks are hearty enough to serve as a meal on their own. We like to serve them with potato salad, macaroni salad, or pasta salad, especially during the summer. They’re also great with green beans, glazed carrots, potato chips, pickles, or fresh fruit.
Love this recipe?
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Homemade Bierocks Recipe
Ingredients
For the dough:
- 10-11 cups flour divided
- ½ cup sugar
- 1 package active dry yeast, ¼ ounce
- 2 teaspoons salt
- 2 ½ cups water
- 1 cup milk
- ½ cup butter, softened 1 stick
- 2 eggs
For the filling:
- 2 ½ pounds ground beef
- 2 ½ pounds cabbage
- 1 large onion chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 24 slices cheese optional
Instructions
- 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 for about 5 minutes, or until the mixture reaches 120°–130°F.
- 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, about 1 hour. Punch the dough down, then cover and let it rise again until almost doubled, about 30 minutes.
- While the dough rises the second time, brown the ground beef, cabbage, and onion in a Dutch oven over medium heat until the beef is browned and the cabbage is tender. Drain well and let the filling cool slightly before assembling the bierocks.
- Divide dough into fourths. Roll each piece into a 10" X 15" rectangle, cut into 6 squares. Place a slice of cheese (optional) and about ½ cup of beef mixture onto the center of each square.
- For square bierocks: Fold each corner toward the center, then pinch the seams tightly to seal. For round bierocks: Fold the edges toward the center and pinch tightly to seal. Gently shape the sealed dough into a smooth round or rectangle, depending on your preference.
- Place on prepared baking sheets and bake at 375°F for 20-24 minutes, or until golden brown. Brush with butter immediately after baking.
You are welcome!
This is such a great meal all in one. It’s fun to have a savory roll when there are so many sweet ones out there.
You are right. Thanks!
Boy, these look delicious! I’m a sucker for breads 🙂
Thanks so much, me too!
I just made a batch of cauliflower soup and would love one of your delicious buns to go with it! They look yummilicious, Mindy.
Cauliflower soup sounds yummy!