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Bierocks

This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!—Ellen Batt, Hoisington, Kansas
  • Total Time
    Prep: 30 min. + rising Bake: 30 min.
  • Makes
    24 servings

Ingredients

  • DOUGH:
  • 10 to 11 cups all-purpose flour, divided
  • 1 package (1/4-ounce) active dry yeast
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2-1/2 cups water
  • 1 cup whole milk
  • 1/2 cup butter, cubed
  • 2 large eggs
  • FILLING:
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • 2 pounds shredded cabbage, cooked and drained

Directions

  • 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.
Nutrition Facts
1 each: 323 calories, 9g fat (4g saturated fat), 48mg cholesterol, 475mg sodium, 47g carbohydrate (7g sugars, 2g fiber), 14g protein.
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