Bierock Recipes

BIEROCKS OR RUNZAS

Steps:

• Bloom the yeast in the warm water for 10 minutes, then mix all the remaining dough incredient together in a bowl. Knead on a floured surface for 5 minutes, then cover and let rest 1 hour.
• Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste. Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Turn off the heat, and, when this is cool, mix well with the uncooked meat. Set in the fridge.
• After the first hour has elapsed, punch down the dough, knead a few more times, then roll into a ball, cover and let sit another hour.
• When the dough has about 30 minutes to go, take the filling out of the fridge. It is important that it goes into the bierock at room temperature. Preheat the oven to 350°F. Grease a baking sheet well.
• Cut the dough into eight pieces. Set the pieces you are not working on under plastic wrap or a damp towel. Divide the filling into eight parts, too.
• Roll a piece of dough into a ball, then flatten it to about 1/3 of an inch thick. Roll the outer inch of the dough thinner, to about ¼ inch thick or even thinner if you can - this makes what will become the bottom of the pastry match better with the top. Add some filling and bring the dough up all around it to seal. Set the dough seam side down on a floured surface and gently shape it into a flattened ball with your hands. Set on the greased baking sheet and repeat with the other pieces of dough.
• When all your bierocks are made and on the sheet, paint them all with egg and sprinkle with the seeds, plus a little more salt.
• Bake for 25 minutes, and cool a bit before serving. These are excellent at room temperature, too.

BIEROCKS

Steps:

• For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.

BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)

Steps:

• FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
• This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
• Season with salt, pepper, and cayenne, if desired.
• In a separate pan, brown the hamburger.
• Season with salt, pepper, and cayenne, if desired.
• Mix the cabbage/onion with the hamburger thoroughly.
• You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
• DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
• In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
• Ad to flour mixture; add eggs.
• Beat at low speed for 1/2 minute, then three minutes at high speed.
• Stir in as much remaining flour as you can mix in with a spoon.
• Turn out onto a floured surface.
• Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball, and place in a greased bowl; turn once.
• Cover and let rise in a warm place till double (about 1 hour).
• Punch down and cover; let rest 10 minutes.
• ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
• Cut into squares of 3 inches by 3 or 4 inches by 4.
• By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
• For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
• You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
• Water on your fingertips will facilitate them staying"glued" together.
• The end product should be a square with a seam running from each corner to the center where all four are joined.
• Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
• Let raise 30 minutes.
• Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.

HOMEMADE BIEROCKS RECIPE

Steps:

• The first thing you will do is add yeast to your large mixing bowl. Then you will add in your warm water. Whisk these together for about 10 seconds and then let it sit for 10 minutes until it looks frothy.
• Then you will want to microwave the milk for 20-30 seconds or until it feels warm. Also, you will want to melt your butter and then let it set.
• When the water and yeast are frothy, you will add in the warm milk and melted butter. Mix this for about a minute.
• Then, add in your sugar and eggs. After this has been mixed well, you will begin adding flour.
• Start by adding in 1 cup at a time. When the bierock dough starts getting thicker, switch to your dough hook. Keep adding in all the flour until you have used up the 10 cups.
• Then, you will want to scoop this dough out onto a floured surface and knead for 2 minutes. Form it into a ball and place it in a well-oiled bowl.
• Cover the dough, and let it rise in a warm location of your house for about 1 hour.You can then work on the bierocks filling.
• Start by chopping up your onion and cabbage. You will want to place butter into a large frying pan and then add in the shredded onion and cabbage. Let this cook for 6-7 minutes stirring often.
• Next, you will want to cook your hamburger and then drain the grease.
• In a large mixing bowl, you will combine the hamburger, cabbage, onion, and salt and pepper. This will make a traditional bierock filling.
• What I like to do is also add in some shredded cheddar cheese! This step is certainly optional, but if you like cheese, I definitely recommend it. You will mix all of this together.
• When the dough has risen for the full 1 hour, you will then separate out the dough into 18 balls of dough. Roll them each out on a floured surface.
• Then, pre-heat your oven to 375 degrees Fahrenheit.Next, scoop approximately 1/2 cup of the bierocks filling into the dough. Then fold the dough around the filling, pinching it closed.
• Then place it on a cookie sheet with parchment paper, seam side down. You will then bake these bierocks for 30 minutes. Make sure to rotate the pan half-way through cooking time.
• Another optional, but equally tasty thing you can do is brush the tops with melted butter!

PAM'S BIEROCKS

Steps:

• Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
• In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
• Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
• Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

BIEROCKS RECIPE

Steps:

• Prepare bread dough according to your recipe or the package instructions. Set dough aside.
• While dough is rising, prepare the filling. In a large skillet, brown beef. Add shredded cabbage, onions, salt, and pepper.
• Simmer slowly until cabbage is soft. If mixture seems too dry, you can add water until moist.
• Roll dough thin and cut into 5" squares (or, do as I do and just pinch off the amount you want!). Place one square of dough in open palm of left hand, stretching slightly as needed.
• Place a large kitchen spoonful of meat and cabbage in center of dough.
• Fold ends over or pinch edges together. Seal by pinching.
• Place on lightly greased cookie sheet or shallow pan, folded sides down. I always let the rolls rise for about 20 minutes before baking, but it depends on the bread recipe you're using.
• Bake in a 350 degree oven for about 25-30 minutes or until brown. I like to brush the tops with melted butter.
• They're so delicious straight out of the oven! I always make extras to freeze for later. They make a great quick dinner or easy snack.

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

BIEROCKS GERMAN HAMBURGER AND CABBAGE FILLED BUNS

Steps:

• 1. FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. ** This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
• 2. Season with salt and pepper.
• 3. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper.
• 4. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls.
• 5. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
• 6. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
• 7. Add to flour mixture; add eggs.
• 8. Beat at low speed for 1/2 minute, then three minutes at high speed.
• 9. Stir in as much remaining flour as you can mix in with a spoon.
• 10. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• 11. Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes.
• 12. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
• 13. Cut into squares of 3 inches by 3 or 4 inches by 4.
• 14. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
• 15. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
• 16. You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together.
• 17. The end product should be a square with a seam running from each corner to the center where all four are joined.
• 18. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
• 19. Let raise 30 minutes. ** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

BIEROCKS (GERMAN STUFFED ROLLS)

Steps:

• In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam.
• Whisk the mixture to combine and whisk in 2 c of flour.
• Add melted butter, egg, and salt. Whisk to incorporate.
• Stir in the remaining flour ¼ c at a time, using only as much as you need to get the dough to come together. Turn the dough onto your counter and knead, for 10-15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.)
• Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.
• While the dough rises, make your filling. In a large non-stick frying pan, brown meat over medium-high until mostly cooked, 5-7 min.
• Drain as much of the grease from the pan as you can, while not losing the meat from the pan. Return the pan to the heat and add onions. Cook 2-3 min, until they begin to soften.
• Add cabbage and cook 7-10 minutes, until cabbage is tender.
• Remove filling from heat and season with salt and pepper.
• Knock back the risen dough and turn it onto your work surface.
• Divide dough into 8 balls (roughly 3 oz each). Flatten each ball to a circle 4-5" in diameter. (If the dough springs back, flatten as much as you can, cover, and let the dough rest for 3-5 min before attempting to flatten further.)
• Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear.
• Bring the edges together and pinch them to seal the dough completely. Continue until all the dough and filling has been used.
• Place the shaped bierocks on a greased baking sheet and let rise, covered 30-45 min, until roughly 1.5x their original size.
• During the last 10 minutes of rising time preheat your oven to 375F.
• Brush the bierocks lightly with milk and bake for 20-25 min, until golden brown and hollow sounding when tapped.
• Remove from oven and let cool on a wire rack.

TRADITIONAL GERMAN BIEROCKS (AKA RUNZAS) - MADE FROM SCRATCH: RECIPE BY INDIANA MOMMY - COOKING FROM THE HEART LAND

Steps:

• For the filling: I make the filling the day before I want to make the bierocks and cool it overnight in the refrigerator. Start by warming 1 tablespoon of the butter & avocado oil in a large pot over medium heat. Add the shredded cabbage, the onion, the ground beef and the salt and pepper. Break up the beef. Add the water and cover and cook over medium low heat for 30-40 minutes stirring occasionally. The cabbage should be wilted and the beef fully cooked through. Drain the mixture when it finishes cooking.
• For the dough: Heat the milk, water & butter over low heat on the stovetop until the butter is almost melted (between 120-130 degrees Fahrenheit.) In a stand mixer fitted with a dough hook add 4 cups of the flour with the salt, sugar and yeast and stir together. Slowly add the milk mixture while the dough hook is mixing. Scrape the bottom and the sides a few times to make sure there aren't any pockets of flour in this mixture. Once all the flour is mixed in, add the eggs 1 at a time and mix for 3-5 minutes until all those ingredients are fully incorporated. Then while the dough hook is going add 1 cup of flour at a time until your dough comes together. It will pull away from the sides of the bowl and no longer be sticky. You need to knead the dough for 10 minutes. Grease a large bowl and put the dough into that bowl, rubbing the top and bottom in the grease that is in the bowl. Cover with a damp cloth and let rise in a slightly warm place for 1 hour or until doubled in size. Punch it down and let it rise again for 1 hour or until doubled in size. Turn the dough out onto a lightly floured surface and divide into 4. Roll each of these 1/4ths into a rectangle and cut into 6 pieces. Take about ½ cup of the filling mixture and put it into each of the 1/6ths. Pull up the diagonal corners to meet in the middle and close all 4 seams by pinching them shut. Put all the bierocks on a parchment lined baking sheet and bake at 350 degrees Fahrenheit for 30 minutes or until nicely browned on top. I rotated mine halfway through cooking to ensure even browning. You can put them seam side up or down. Down is the more popular method because it holds the seams closed better, but that's up to you. I brushed them all with butter when they came out of the oven but that is not required.
• These freeze so well and are really great dipped in ketchup, bbq sauce, ranch, blue cheese....I love my dips haha!

MY GRANDMA'S SUPER EASY RECIPE FOR BIEROCKS

Steps:

• Sauté ground beef with sliced onion, minced garlic, smoked paprika, cayenne and cumin until browned and crumbly. About 10 minutes. Drain the excess fat and allow the meat to cool in the strainer for a few minutes. Meanwhile, preheat the oven to 350F, shred the Gruyère and drain the sauerkraut.
• Gently mix together the ground beef mixture, shredded cheese and sauerkraut in a large bowl.
• Roll out each biscuit flat on a floured surface. Place 3 - 4 tablespoons of the filling in the center of each biscuit and fold up the sides like a steam bun to seal.
• Place uncooked bierocks, seam side down, split among two parchment-lined baking sheets. Bake for 17 - 19 minutes, or until golden. Allow the bierocks to cool on a wired baking rack for 2 - 3 minutes before consuming. Enjoy!