Bierocks
Yeasted bread rolls are filled with savory ground beef, cabbage, onions and seasonings. They make the perfect grab-and-go meal and are also great for picnics and taking along on hikes.
Equipment
Ingredients
- For the Dough:
- 1 1/4 cups whole milk
- 3 tablespoons butter
- 4 cups all-purpose flour or bread flour
- 2 1/4 teaspoons instant yeast
- 1 large egg , lightly beaten with fork
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup melted butter for brushing , optional for a shinier finish
- For the Filling:
- 4 slices thick-cut bacon , diced
- 1 pound lean ground beef
- 1 large yellow onion , finely chopped
- 4 cups finely shredded cabbage or combination cabbage and sauerkraut (is including sauerkraut drain thoroughly)
- 2 tablespoons dill pickle brine (if you don't have any simply omit)
- 1 teaspoon German mustard or Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon caraway seeds
- 1/2 teaspoon dried marjoram , optional
- 1 cup shredded Swiss cheese or Gruyere , optional
Instructions
- Scald the milk: To do this, place it in a small saucepan and heat it just it begins to form bubbles around the edges and is nearly but quite at boiling point. Remove it from the heat, stir in the butter until melted, and let it cool to room temperature.
- To make the filling: Heat a large skillet over medium-high heat and cook the bacon until done. Add ground beef and cook until no longer pink. Add onion and cook until tender, about 5 minutes. Add cabbage and sauerkraut (if using), pickle brine, mustard and seasonings and cook until cabbage is tender, 7-10 minutes. Add more salt and pepper to taste. Let the filling cool to room temperature. Stir in shredded Swiss cheese or Gruyere if using.
- To make the dough: Place all ingredients in stand mixer with dough hook, knead on medium for 5-7 minutes until it forms a soft, cohesive dough, adding a little more flour or milk as needed. Roll into a ball, spray the bowl with oil, return the dough ball to the bowl, cover with plastic wrap and let rise in a warm place for 60-90 minutes or until doubled in size.Punch down dough and divide into 8 equal pieces and shape into balls. Roll each ball out on a floured surface to a thickness 1/4 inch. The dough will initially spring back, just let it rest and then roll it out again. Divide the cabbage filling, placing it in the center of each round, making sure to leave the edges clear of any filling so that it will seal properly. Fold the sides of the dough up and pinch the seams to seal. Place the filled dough balls seam side down on a parchment lined baking sheet and gently and just slightly flatten them. Cover loosely with plastic wrap and let rise in a warm place for about 30-60 minutes or until nearly doubled in size. During this final rise, preheat the oven to 350 F / 175 C.
- Bake the bierocks for about 25 minutes or until golden brown. If you prefer a shinier finish, brush the tops with melted butter while they're still hot and serve the bierocks warm. They can be reheated in the oven, toaster oven, or microwave. Bierocks can be stored in the fridge in an airtight container or tightly wrapped in plastic wrap for 3-4 days.
Notes
Freezing Bierocks: Let them cool completely after baking them, then wrap them in plastic wrap, place them in a freezer container or freezer safe bag, and freeze for up to 3 months. Let them thaw in the fridge overnight. Reheat them in the oven, a toaster oven, or in the microwave.
Nutrition
Serving: 1bierockCalories: 492kcalCarbohydrates: 61gProtein: 27gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 91mgSodium: 774mgPotassium: 464mgFiber: 4gSugar: 10gVitamin A: 459IUVitamin C: 14mgCalcium: 219mgIron: 5mg
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