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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


  • 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
  • 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 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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  • Andrea
    Jan 6, 2020

    The Bierock Shop in Fresno Bullard and West, continues to do a booming business. Great Bierocks, delicious potato salad, broccoli raisin salad, chicken pot pies and soups.

  • Corey
    Jul 3, 2018

    Very common amongst the germans, mennonite and amish. mine are the same, but 1/2 venison 1/2 ground sausage.

  • MicMarch
    Feb 14, 2018

    I cheat and use Pillsbury Grands Honey Butter Biscuits (I like the flaky layers better than regular biscuts). Flatten one out and fill w/ beef mixture and cheese. Fold dough over and place seam side down on baking sheet. I usually make a huge batch (32 to 40) and they are gone in a couple of days! You can use regular biscuits but we prefer the sweet bread.

  • harrispk
    Mar 28, 2015

    I make this also but I use 1/2 ground chuck and 1/2 ground pork sausage. I also add a little thyme to the filling. I use a different bread recipe but think I am going to try this one for a change. Always a favorite of my family. Haven't found another recipe this good. Got the recipe while living in KS.

  • angela1982
    Jan 22, 2015

    Excellent recipe, delicious.

  • DoctorSQL
    Jan 19, 2015

    This was a great bierock recipe. They bread was soft and well risen (not gooey) after baking. I used 4 teaspoons of yeast in the dough to give it extra lift. I also doubled the filling and used about 2/3 cup of filling per bierock. I'm very glad I doubled the filling. It made the bierocks full of goodness, not giant dough balls. Make sure you strain the filling and squeeze any moisture out of it before putting it in the bierock. Add a little shredded sharp cheddar before closing the dough for a little more kick.Great Recipe! Thanks!

  • reldoc
    Nov 25, 2014

    My grandmother, who was Volga Deutsch (Volga German-speaking Russian) brought this recipe from Russia in the early 1900's. She used German (or Italian) sausage and half cabbage, half (or more) sauerkraut for a more intense flavor. You can add a little caraway too, if you like. The miners used to take these frozen in their lunch pails and they would thaw by lunch time.

  • LFaelber
    Jul 29, 2014

    My grandmother was german and she would make bierocks with sauerkraut. My Aunts and mother made them that way and that is the way I make them. My family likes them much better with kraut in them.

  • Pitaya28
    Mar 31, 2014

    This recipe came out so amazing! I love bierocks but it is so hard to find them. My school cafeteria used to serve them when I was growing up and I would always get double on Bierock Day. Then I lived in a city where a grocery store deli had them for sale and filled my addiction that way. I've always wanted to cook these, but I was afraid it would be really difficult for a beginner cook, like me. Finally, I got the courage to try making these myself and I found this recipe. I did everything just as directed. The seasoning is perfect and the bread came out so good! I will be making these again and again! The only problem I had was that the bread baking in the pan on the bottom oven rack got burnt a little, so maybe the baking time should be lessened? I'm not an experienced baker, so maybe someone else has a better idea on how not to burn the bottoms. In any case, they were still scrumptious!

  • Elish
    Mar 29, 2014

    I was in Fresno last weekend and a friend brought over some bierocks made at the bakery that used to be Laucks (Olive and Van Ness Ave) and they were so good!! So much so, I decided to try to make them. I came across this site and recipe and tried it. These are wonderful! We had a hard time not eating more (taking to Sabbath services)! I too, cooked the cabbage with the meat and onions. The cabbage, I plopped chunks into the blender filled with water and pulsed a couple times till it was fine. The spices were perfect for us, in fact, kinda spicy with the amount of white pepper. But we like it. Now I hope they reheat well for the group!