- 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 milk
- 1/2 cup butter, cubed
- 2 Eggland's Best Eggs
- 2 pounds ground beef
- 1 large onion, chopped
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 2 pounds shredded cabbage, cooked and drained
- 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 15-in. x 10-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. Yield: 24 servings.
Reviews for Bierocks(14)
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Reminds me of My Grandma
I have tried several other recipes that I found on the internet in hopes of duplicating a dish that my wife was always remembering from her childhood. They were all good recipes, but none met my wife's approval as what she remembered tasting as a child. Her sister that made them growing up is no longer with us and we did not have a chance to get her recipe before her passing. Not only did these meet her expectations but exceed them as well. I have been using the same bread recipe for years but after trying the method used in this recipe I have also gained a new favorite bread as well. We have decided that we will be adding these to our monthly menu and preparing them for all of the upcoming family functions so that rest of the family can enjoy them and reminiscence about family and good times.
Super Recipe. This recipe is wonderful. I have made it several times. I had dough left over and made a loaf of bread and we loved it too. The bread recipe can be used for bread or bierocks.
I followed this recipe to a "T." They turned out well, but they seem to be way too much work for the return. From start to finish, I invested about 3 hours into these. They tasted good, but not as good as the ones from the older kitchen ladies which I was striving for. Also, if you decide to make these, I'd say the cook time is closer to 20 min. rather than 30. I think next time I'll try to find a frozen dough shortcut perhaps. I'm a purist, but dough is too much work and I don't have the kitchen for it.
< Dustysusan,do you use the same recipe? The ones I ate at our travels were great,but needed I little more spices. Would you please post you recipe?Thanks,Renate