Bierocks German Hamburger And Cabbage Filled Buns Recipes

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 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.

BIEROCKS GERMAN HAMBURGER AND CABBAGE-FILLED BUNS RECIPE - (4.4/5)

Steps:

• FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. Season with salt and pepper. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper. 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. Add 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 diagonals; 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 rise 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 (MEAT AND CABBAGE ROLLS)

Steps:

• 1. If using a roast, salt and pepper on both sides and brown. Add water to cover and braise on stove top until well cooked; set aside and cool. When cool, shred the beef and remove all fat. If using ground beef, brown it in a large skillet, breaking it up very fine. Pour off fat and allow the beef to cool.
• 2. In a large skillet, saute the onions and garlic in 4 Tbsp. butter until onion is almost golden brown. Add the shredded cabbage and cook until limp. Add salt, pepper, cayenne, and shredded beef (or browned ground beef) to the cabbage mixture and let stand until cool.
• 3. Put the bread loaves into 4 sections each and let rise. Roll out each section into an 8-inch square. Place 2 to 3 Tbsp. of filling onto the square and roll up, folding the sides in to form a tight seal. Set the Bierocks aside to rise again.
• 4. Place the bierocks on a baking sheet that has been sprayed with cooking oil and bake in a preheated 350-degree oven for 25-30 minutes until golden brown. If you like crusty bierocks, spray the rolls with water just as they begin to brown. This may be repeated during the browning process. Serve hot.

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.

STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)

Steps:

• Preheat oven to 350 degrees.
• In 10 inch skillet, brown beef over medium heat.
• Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
• Cook until cabbage is crisp/tender (5 minutes).
• Add cheese and ketchup.
• Remove from heat and set aside to cool.
• Divide each bread loaf into 4 equal pieces.
• Roll dough out on lightly floured surface into a 6 inch circle.
• Place 1/2 C of beef mixture into center of each circle.
• Pinch the edges of the dough together to enclose beef and form into bun shape.
• Seam side down, place filled bun on greased cookie sheet.
• In small bowl, mix egg and milk.
• Brush top of bun with egg mixture.
• Sprinkle top with a bit of kosher salt and cracked pepper if desired.
• Bake for 25-30 minutes or until browned.
• Serve with ketchup, mustard, barbecue sauce and relish if desired.
• TIP-buns can be frozen after cooking.
• To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.

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.

HOW TO MAKE CABBAGE BUNS (AKA BIEROCKS OR RUNZAS)

Steps:

• To make the filling: Brown the ground beef and onions in a large skillet
• Add in the additional oil, peppers and garlic and sauté until tender
• Add cabbage and allow to soften and turn golden brown
• Season to taste with salt and pepper, then set the filling aside to cool- you can even prepare it ahead of time and refrigerate until dough is ready
• To make dough: In mixing bowl, combine the yeast and 2 cups flour
• In medium saucepan, heat milk, sucanat, butter, and salt to about 110-115 degrees until butter is just melted (too hot will kill yeast)
• Add warm liquid mixture to flour and yeast, add eggs
• Beat on low speed 30 seconds, beat on high 3 minutes
• Stir in rest of flour and knead 6-8 minutes until smooth and elastic
• Allow dough to rise for an hour in a warm place
• Punch down and roll out on a clean counter top to create a rectangle shape that's about 1/4 inch thick
• Cut dough into 4″x4″ squares
• Add large spoonful of filling to each square (I flatten the individual squares a bit more before adding filling)
• Bring up the four corners of wrapper and pinch together
• Place balls seam-side down on a baking stone or tray and allow to rise 30 minutes
• Bake at 375 F degrees 30 minutes or until golden brown
• Serve warm with a generous dollop of sour cream on the side

BIEROCKS (RUNZA) RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the yeast over the warm water to activate. Feed your yeast with a pinch of sugar and let stand for 15 minutes, until foam appears.
• In a large bowl, sift the flour, add sugar and salt, and stir. Pour the yeast water. Mix until there are no more clumps of dry flour.
• Turn the dough onto a floured surface and knead for about 10 minutes or until the dough is elastic.
• Transfer the dough back into the bowl. Brush it with oil.
• Cover the bowl and let the dough rise for at least 1 hour undisturbed in a warm area.
• Once it has doubled in size, place the dough into a floured worktop. Form the dough into one big ball.
• Divide it into 25 to 30 equal portions and roll each portion into a ball. Place them on a baking sheet covered with a kitchen towel to prevent drying out.
• Set them aside to prove for 30 minutes. While waiting, prepare the filling.
• Heat up a skillet on medium heat and cook the beef breaking it up with a wooden spoon or spatula. Drain the excess oil.
• Add the cabbage and onions, let it cook for 40 minutes or until the cabbage is fully wilted and season with salt and pepper.
• Once done, transfer into a bowl and let it cool. Mix in the cheese after the mixture has cooled off.
• Take the dough and using a rolling pin, flatten each piece into about ⅛-inch thickness.Fill each dough with 2 tablespoons of filling.
• To fold, take two opposite edges to the middle and pinch them together. Do the same to the other side. Pinch the seams together to seal.
• Place the bierocks into the baking sheet seam side down leaving at least 1-inch space in between each. Repeat until all the dough and filling are used up.
• Bake the bierocks for 13 to 15 minutes or until the top is lightly golden brown.
• Brush them with melted butter as soon as they come out of the oven. Serve and enjoy!

BIEROCKS RECIPE

Steps:

• In the bowl of a stand mixer, add the yeast, flour, sugar, and salt and whisk.
• In a large measuring cup or medium bowl, add the milk, water, melted butter, and eggs. Whisk until combined and pour it into the flour mixture. Stir with a dough whisk or wooden spoon until you have a rough dough.
• Mix the dough with the dough hook on medium speed for 5 to 6 minutes, until it is smooth and elastic.
• Place the dough into an oiled bowl or dough rising bucket, cover, place it in a warm spot, and let rise for 30 minutes. Press it down and let it rise for 30 more minutes.
• While the dough is rising, prepare the filling.
• Heat the oil in a 12-inch skillet over medium heat and add the onion and garlic and cook, stirring, for about 5 minutes, until softened. Add the ground beef and cook for 5 minutes more. Add the Worchestershire sauce, dill, caraway seeds, paprika, and cabbage and cook, stirring regularly, for about 8 minutes.
• Generously season the mixture with salt and black pepper to taste.
• Turn off the heat and let the pan cool. Once it's cooled, stir in the cheese.
• Heat the oven to 350 degrees F and line a half sheet pan or large cookie sheet with parchment paper.
• Divide the dough into 6 equal pieces and form the pieces into balls.
• Press ball into a six inch round. Place a generous 1/3 cup of the filling in the middle and gather the edges of the dough together and press to seal. Place the filled dough, seam side down, on the parchment lined baking sheet and press down to flatten slightly.
• Bake the bierocks for 20 to 25 minutes until golden. Let them cool on the baking sheet for 10 minutes. Brush with melted butter while still warm.