Bierocks are sweet dinner rolls loaded with ground beef, onion, and cabbage, a traditional German delicacy. A fantastic substitute for the Finnish pasty!
| Prep Time: | 50 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 20 |
| Yield: | 20 stuffed rolls |
Ingredients
- nonstick cooking spray
- 2 cups warm water
- 2 (.25 ounce) packages active dry yeast
- 7 cups all-purpose flour
- ½ cup white sugar
- ¼ cup margarine, softened
- 1 large egg
- 2 teaspoons salt
- 1 pound lean ground beef
- 6 cups shredded cabbage
- 1 cup chopped onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup melted butter
Instructions
- Grease a medium bowl and baking sheet with nonstick cooking spray. Set aside.
- Prepare dough: Stir together warm water and yeast in a large bowl. Let stand until creamy, about 10 minutes.
- Add 1/2 of the flour, sugar, margarine, egg, and salt to yeast mixture. Beat until smooth; add remaining flour and mix by hand until dough pulls together. Place into the prepared medium bowl; cover with foil. Refrigerate for 2 hours to overnight, or let rise at room temperature for 1 hour.
- While dough rises, make filling: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in cabbage, onion, salt, and pepper; cook, stirring occasionally, over medium-low heat until cabbage is tender, about 30 minutes. Remove the skillet from the heat and let cool until lukewarm.
- Punch down dough and divide into 20 equal pieces. Flatten and spread each piece of dough out on an unfloured surface; fill with about 2 tablespoons filling. Fold dough over and seal edges. Place onto the prepared baking sheet and let rise for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 25 minutes. Brush tops with melted butter and serve warm.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 416 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe and have been using it for the last 10 plus years. My grandma used to make bierocks when I was growing up but she used Rhodes frozen dinner rolls to make it easier. I always get tons of compliments. My kids do like a desert roll with PB&J inside, it’s melty and delicious.
Great recipe. I’ve always made my own bread so I only used the filling part of the recipe. Very very good! Took some to work and every one loved them. I did roll the dough out quite thin as the dough had to rise again and I wanted more filling for the bun.
Very good! Bread is soft and stays soft (which is a big improvement over my family’s recipe.)
Your recipe looks good. We have eaten bierocks for over 60 years made different ways. But we use allspice in the meat mixture and a little garlic. For simplicity, we use Pillsbury’s crescent rolls. Separate only into squares (2 together), pinch to join the perforations, fill and fold up to close. The Grands works best or the crescent sheet but either way, a family favorite. In Wichita, a man had a fast food bierocks company and he made them also with ham.
Fantastic
We love bierocks and have used this recipe many times. I do not change it and wrap them individually and freeze them for a quick and easy lunch or dinner on the go.
I would cut the dough in half and then it’s just about right. Or use the extra dough to make some buns. My son insists the filling should have cheese in it as well, so I usually add some cheese and I have to admit it does add a nice touch.
I think 4 1/2 cups of flour would be perfect for 8 bierocks.
My husband’s aunt taught me to make these. We love them.
I haven’t tried this recipe yet but it looks like the Asian bao bread I usually make. I’m going to try it! Any bread enclosed with meat is delicious, although Americans seem to think it’s strange. Lol
Meat popovers is what we call them in our neck of the woods. Definitely not as dense in the bread department. This recipe uses way too much flour. Needs milk. We made these as written but still preferred ours
Definitely took a lot longer than listed and the recipe leaves things out. Especially if you read steps 2 and 3. I had enough filling but that’s cause I used a whole head of cabbage so it didn’t go to waist. I’m not going to use this recipe again, I’m gonna try something else.
My great grandma’s recipie book was lost in a move over 20 years ago. I was so excited when my first bite of this made my brain think “this is it, yes, yes, this is it!!” Surprised my mom by making a batch and delivering them to her house. She cried and called my Aunt, her younger sister, telling her to come right over and have some. Thank you for making this available to follow.
I have been making this recipe for almost 10 years. I love it and more importantly, my family loves it! I do add some spinach and a little sharp cheddar cheese on top of it what is in the recipe. Mmmmmm!
The dough is good for bierocks. I used about 4 lbs (half beef half pork) ground meat and 1 large head of cabbage(and 2 onions) with this dough recipe. After the 1 hour rise I rolled out thin and cut into squares and put in about 1/4 c of filling. I didn’t do second rise. I know my family likes the dough a bit thinner so I always roll out thin.
This was a great bierock dough recipe! Easy to work with, minimal ingredients and tasty. Didn’t take away from the filling. Thanks! Added as one of my favorites.
I used 1 head of cabbage, 2 onions and 1lb of beef. Such a lovely dough. Delicious!
First time making these, they turned out amazing even my kids ate them! However, I made some adjustments to the recipe first, I halved the dough recipe then, I reduced the amount of cabbage to about 2 cups and I added paprika and garlic powder to the meat mixture.
Love this! Turned out great. Only had to change the eggs to a egg replacer “Ener-G”due to egg allergy. Thank you!
Outstanding recipe, my go to recipe for all my stuffed dough needs.
I have made these for as long as I can remember….I like to buy frozen hot roll dough to save myself the step of making the bread. I also much prefer using ground sausage in place of the beef, I find the flavor is enhanced immensely! Yum yum