Many different recipes, including lasagna and chicken pot pie, can be built upon this white sauce recipe. I prepare macaroni and cheese for my granddaughter using it. Too many years ago to count, I learnt how to succeed in home economics.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ (.25 ounce) packages active dry yeast
- ½ cup white sugar
- 2 cups warm water
- 4 cups all-purpose flour
- ½ cup powdered milk
- 1 ½ teaspoons baking powder
- ½ cup shortening
- 1 pound lean ground beef
- 1 pound ground Italian sausage
- 1 cup chopped onion
- 3 cups shredded cabbage
- 3 tablespoons prepared mustard
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- ½ cup shredded, processed American cheese
- ½ cup shredded Cheddar cheese
Instructions
- To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
- To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
- Preheat oven to 350 degrees F (175 degrees C).
- Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9×13 inch baking dish. Repeat with remaining dough and filling.
- Bake in preheated oven for 20 minutes, or until golden brown.
Nutrition Facts
| Calories | 630 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 13 g |
| Sodium | 1129 mg |
| Sugars | 14 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t usually have powdered milk on hand so I just use warm milk in place of the warm water. Turns out great either way!
2 cups of water and only 4 cups of flour? Plus 1/2 cup shortening? I think not. I am already up to 6 cups….and is still not in a ball. Something is up…..
This is a most delicious recipe once you fix the dough. I am sure it has already been pointed out that you must add more flour than 4 cups. I would do a minimum of 4 1/2 cups with a well dusted surface to knead on. I am not sure why the recipe has not been fixed, but if you start kneading this dough after using 4 cups of flour, you’ll have a soupy mess.
I really enjoyed this recipe. It was my fist foray into making a dough that required a lot of kneading and I was afraid I’d screw it up. Speaking of which, that’s my one gripe with this recipe. I had to add tons of extra four beyond what it calls for. I sure appreciate those who prepared me for this eventuality.
I grew up with these called gropulas, my friend in Missouri calls them Runzas. I added more cabbage used green onions and an egg wash. They came out better than I remembered.
Followed recipe exactly and they were FABULOUS!! Geez, the filling alone can be eaten by the bowl-full, its THAT good! Initially, these were made for a road trip because we’re kind of over fast food and restaurant food and wanted to try something besides the ham and cheese sandwiches. These did NOT disappoint, even at room temperature. We had plenty of additional bierocks that were truly enjoyed the remainder of the week.
1 and 1/3 kg of flour. 1 cube of fresh yeast 2 cups of whole milk, no water. Double sugar and shortening Beat 1egg + 1 teaspoon of oil and paint them before oven. 16 large buns
Always a favorite!
Seriously good eats here! I used half sweet and half hot Italian sausage, along with 3 cups of sauerkraut (drained). The filling seemed a tiny bit dry so I added some beef broth. I used half shredded cheddar and half shredded fontina cheeses because that’s what I had. As another review noted, the dough is very stretchy so you can use a lot of meat to get a good bread to meat ratio. I made them in different sizes and what worked best was about the size of regular hamburger bun. This took about a 2 inch ball of dough rolled out and then stretched to go around about a 1/3 cup of meat. Will be making again!
My family loved these! Thank you for the recipe. I’m German and French, but born in America. Every once in a while my body gets a craving for an authentic German meal or a French dessert. I swear it must be a genetic craving. These definitely hit the spot last night. They’re perfect for my husband to take to work for lunch, easy to eat in the car, and great for freezing. I can’t wait to experiment with different authentic fillings for the family (my husband is Arab and my step-kids are Arab and Puerto Rican). I’ve been trying to find some meals that remind the kids of their late Mother’s cooking. She was big on stuffed foods or foods wrapped around other foods.
It was very good and reminded me of my Moms!
My husband was over the moon for these- The dough was SOOOO Easy to work with- Made it with 2 cans of sauerkraut, drained. Will share this recipe and make it again.
Everybody loves ’em. Wish I had an easier time with the dough though.
Bierocks are a family favorite for us. I always add a little bit of cheddar cheese to the top of the meat pile before I seal up the bread dough. However I do just use hamburger and lots of spices instead of the sausage and no mustard. So just a few differences really. After they’re cooked, cover them liberally with melted butter and I’ve never had left overs!
I’ve made a lot of tasty items based on recipes from here, and have never been compelled to review any of them until now. These are incredible. From the bread to the inclusion of sausage, everything was amazing. Stop looking for other recipes and get on this one immediately.
This was so tedious to make. For me, it took about 3 hours to make, but I’m pretty green to the whole cooking scene. I had a really hard time getting the dough even in thickness, so some of my bierocks broke while they were in the oven. In the end though, I felt like a baller making my own dough from scratch, and being mostly German, I got to call my family and brag about the endeavor. It’s difficult to where I won’t make it weekly, but tastes good enough to where it still makes the “special occasion” cooking list.
this is so good I have made it several times, recently I wanted something different, and made dark rye bread dough Oh my this is how I make it all the time now is with the dark rye excellent thanks for sharing it’s one we enjoy!!!!!!!!!
Although, what you see took 4 1/2 hours (made a double batch), they are yummy!! I don’t think I’d make again, because they’re a lot if work, and the end result are buns w hamburger. Sliders would have been much easier…but not authentic.
This was the best bierock I have ever had! Wonderful! Everyone loved them. Dipped in marinara sauce.
Hot Pockets no more! Great for hungry 12 year old son after school, and healthier than packaged convenience foods. Tip – do not skip draining the fat from the browned meat – it keeps the bread from being soggy after baking.
Followed recipe exactly to start with except for doubling it all. The dough required quite a bit more flour than stated. Without it, the dough was super sticky and impossible to work with. I will not use the italian sausage with this recipe again. The first batch i baked in a baking dish and I didn’t like the way they turned out. The second batch I baked on a cookie sheet and liked them a lot better. The dough tasted well, doughy…I am not sure how to fix that though, maybe more sugar since I had to add so much more flour? Will try again with my changes…