Homemade Bierocks Recipe

Very close up of a half bierock so the meat filling is visible.

5 from 2 votes

Homemade bierocks filled with seasoned ground beef, cabbage, onions, and optional cheese wrapped in soft yeast dough. This freezer-friendly recipe makes a big batch perfect for easy lunches or dinners.

Prep Time1 15

Cook Time20

Rising Time1 30

Total Time3 5

Course: Lunch, Main Course

Cuisine: American

Keyword: bierocks, freezer friendly, ground beef recipe, runza

Servings: -24 Bierocks

Calories: 500kcal

Author: Mindy Boyd

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.

Nutrition