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    Home » Recipes » Entrees

    Bierocks

    Published: Oct 2, 2016 · Updated: May 1, 2022 by Mindy Boyd

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    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?

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.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.

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.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!

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

    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.

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

    Working with dough can sometimes be intimidating, but the more you do it the better you will get at it.

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

    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.

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

    When shaping the Bierocks I work the dough a little by stretching it and shaping it before I fill it and close it up. In my experience the round shape a little easier than the square shape to form.

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

    I used two different kinds of cheese and that is why I made them different shapes, so we would know which was which.

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

    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!

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

    Bierocks

    Mindy Boyd
    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.
    5 from 2 votes
    Print Recipe Facebook Pin Recipe
    Prep Time 45 mins
    Cook Time 28 mins
    Total Time 1 hr 13 mins
    Course Lunch, Main Course
    Cuisine American
    Servings 24 Bierocks

    Ingredients
      

    For the dough:

    • 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

    For the filling:

    • 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
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    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 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.
    Keyword bierocks
    Tried this recipe?Mention @mindyscookingobsession or tag #mindyscookingobsession!

    Many thanks to our Sunday Supper event host Cricket from Cricket’s Confections and campaign manager Marion from Life Tastes Good.

    Appetizers (Vorspeisen)

    • German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
    • Homemade Pretzels with Kids by Hardly A Goddess
    • Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
    • Latke and Sauerbraten Poutine by Monica’s Table
    • Warsteiner Fondue by A Day in the Life on the Farm

    Breakfast (Frühstück)

    • German Apple Pancake by The Chef Next Door
    • Peach Fritters by Pies and Plots

    Condiments (Würze)

    • Pickled Red Onions by What Smells So Good?
    • Spicy Beer Mustard by Food Lust People Love

    Dessert (Nachtisch)

    • Apple Tart by That Skinny Chick Can Bake
    • Kaiserschmarrn Recipe by Plated Cravings
    • Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
    • Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings

    Main Dish (Hauptgericht)

    • Beef Goulash Recipe by Positively Stacey
    • Beer Mac and Cheese by Moore or Less Cooking
    • Bierocks by Mindy’s Cooking Obsession
    • Bratwurst Sheet Pan Dinner by A Mind Full Mom
    • Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
    • How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
    • Oktoberfest Beer Brats by Wholistic Woman
    • Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
    • Pork chops with Sauerkraut and Apples by Brunch-n-Bites
    • Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
    • Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
    • Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere

    Side Dish (Beigabe)

    • Fried Potatoes German Style by My Life as a Cookbook
    • German Potato Salad by Tramplingrose
    • Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
    • Oktoberfest Potatoes by Hezzi-D’s Books and Cooks

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

     

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    Bierocks are a soft yeast dough pastry sandwich filled with cabbage, ground beef, onion, and cheese. This dish is popular among the German community.

     

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    Filed Under: Entrees Tagged With: beef, bierock, cabbage, german, pastry, runza

    Reader Interactions

    Comments

    1. Vickie Zalar says

      October 22, 2017 at 7:25 am

      Klasse! Endlich mal jemand der weiß wovon er redet! Toller Beitrag, Dankeschön! 🙂

      Reply
      • Mindy Boyd says

        October 22, 2017 at 11:05 am

        You are welcome!

        Reply
    2. Laura Dembowski says

      October 03, 2016 at 3:21 pm

      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.

      Reply
      • Mindy Boyd says

        October 03, 2016 at 5:48 pm

        You are right. Thanks!

        Reply
    3. Liz says

      October 02, 2016 at 8:58 pm

      Boy, these look delicious! I’m a sucker for breads 🙂

      Reply
      • Mindy Boyd says

        October 02, 2016 at 10:34 pm

        Thanks so much, me too!

        Reply
    4. Angie@Angie's Recipes says

      October 02, 2016 at 3:39 am

      I just made a batch of cauliflower soup and would love one of your delicious buns to go with it! They look yummilicious, Mindy.

      Reply
      • Mindy Boyd says

        October 02, 2016 at 11:54 am

        Cauliflower soup sounds yummy!

        Reply

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    My name is Mindy and this is my husband, and biggest fan, Lee. I love cooking for my family. The purpose of this blog is to share my recipes and experiences in the kitchen. Most of the recipes that I make use ingredients that can be found in any grocery store. No special equipment or skills required.

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