Bierocks

Bierocks are the perfect hand-held comfort food! This German-American treat of tender, sweet buns filled with beef, onion and cabbage is a delicious snack that also works as a main dish for dinner, especially when paired with other German recipes like potato salad or spaetzle dumplings.

We’ll show you how to make bierocks, including how to make the homemade dough and the savory beef and vegetable filling. Our bierocks recipe is a big batch recipe that makes two dozen buns, so it’s great for feeding a crowd (especially if you’re looking for make-ahead Super Bowl recipes). Alternatively, you can stash them in the freezer for an easy meal down the road.

What are bierocks?

Bierocks (pronounced BEER-oks) consist of a meat, onion and cabbage filling stuffed inside a sweet dough. These meat-stuffed buns are a regional favorite in Kansas, and look a lot like Jewish knishes, Cornish pasties and Mexican empanadas.

Bierocks are thought to have been created in the 18th century. The name “bierock” is derived from the Russian words pirog or pirozhki, which are both savory, filled pastries. German immigrants adapted the pastries into meat-stuffed bread buns. In the mid-1800s, German Russian Mennonites immigrated to the Great Plains region of the United States and brought bierocks recipes with them.

Bierocks are one of the best Kansas recipes, and can be found throughout the state at diners, food trucks and in home kitchens. Even though they’re so good, most folks outside of Kansas have never heard of them—with one exception. The residents of neighboring Nebraska also love these meat buns, but know them by a different name: Nebraska stuffed beef sandwiches are usually called “runzas.” Bierocks and runzas are almost identical, except that runzas are typically shaped into rectangles, while bierocks are square.

Ingredients for Bierocks

• Ground beef and onion: The filling has lots of flavor thanks to a large yellow or white onion that’s cooked with the beef. Beef is the traditional meat filling for these hand-held pastries, but we’ll offer suggestions below if you want to use another filling.
• Cabbage: There’s as much cooked, shredded cabbage in bierock filling as beef, which makes the buns hearty and filling. We recommend shredding cabbage with a tool like a food processor or box grater, but you can also use a knife.
• Flour: You’ll need a lot of all-purpose flour for this bierocks recipe—about 11 cups. It’s a large batch recipe, though, and makes two dozen bierocks that you can freeze for future meals.
• Yeast: A packet of active dry yeast helps the bierocks dough rise. If you’re new to this ingredient, our guide to how to use yeast may help.
• Sugar: A surprising characteristic of bierocks is the lightly sweet bread pocket that holds the filling. Use granulated sugar in the dough mixture to achieve the right level of sweetness.
• Milk: Along with sugar, this enriched dough is made with whole milk. It makes the baked dough rich and tender.
• Butter: Fat creates tenderness in baked goods, and this bierocks dough is made with butter. Choose one of these best butter brands for the best flavor in the dough.
• Eggs: You’ll need two large eggs for the dough. We recommend baking with room-temperature eggs for the best results.
• Salt: For flavors that really pop, you need to add salt to the dough and the filling. Two types of salt you can use here are table salt and sea salt.
• White pepper: White pepper adds a mild spice and earthy flavor to the meat filling. (Psst: Did you know that white peppercorns are made by removing the skin from black peppercorns?)

Directions

Step 1: Prepare the dough ingredients

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In a large bowl, mix together 4 cups of all-purpose flour, yeast, sugar and salt. Set aside.

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In a saucepan, heat the water, milk and cubed butter just until the butter melts. Remove the pan from the heat and let the mixture cool to between 120° and 130°F.

Step 2: Make the dough

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Combine the milk and butter mixture with the flour mixture, then add the eggs. Using an electric mixer set on low speed, blend the ingredients together until moistened. Then, increase the mixer to medium speed and beat the mixture for three minutes longer.

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By hand, gradually stir in enough of the remaining flour to make a firm dough.

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Step 3: Knead and let the dough rise

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Knead the dough on a floured surface for about 10 minutes. Place the kneaded dough in a greased bowl, turning it over once to grease the top of the dough. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour. Punch the dough down and let it rise again until it has almost doubled.

Step 4: Make the filling

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While the dough rises, brown the ground beef with the onion, salt and pepper. Drain any excess liquid. Stir the cooked shredded cabbage into the mixture and set it aside.

Editor’s Tip: We like to brown ground beef in a skillet on the stovetop, but you can use any method. Just make sure to drain the grease so the filling has the right consistency. Also, let the filling cool to room temperature before adding it to the dough pockets.

Step 5: Divide the dough

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Divide the dough into fourths.

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Roll each piece into a 15×10-inch rectangle.

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Cut each rectangle into six 5-inch squares.

Step 6: Fill the dough

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Spoon 1/3 to 1/2 cup of the filling into the center of each square. To enclose the filling, bring the four corners of the dough up over the filling, then pinch the seams together to seal the bun. Repeat this process with the remaining dough squares and filling, placing the sealed buns on greased baking sheets.

Editor’s Tip: To give your bierocks a round shape, you can gently press the corners of the rolls after pinching the seams closed. For a smooth, domed top, turn the bun over and gently round it in your hand. Place it seam-side down on the baking sheet.

Step 7: Bake the bierocks

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Bake the bierocks at 375º for 30 minutes or until they’re golden brown.

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Bierocks Variations

• Try other meats: Although authentic German bierocks recipes are made with beef, the buns are delicious with ground sausage, turkey or chicken.
• Make a vegetarian filling: Replace the beef with one pound of your favorite type of mushroom, like white, cremini or shitake mushrooms. Dice and saute the mushrooms with the onions before adding the cabbage.
• Add herbs and spices: Along with salt and white pepper, give bierocks more flavor with dried herbs and spices like cumin, thyme, rosemary, nutmeg or sage. Give them a little heat with the addition of red pepper flakes or cayenne pepper.
• Make them cheesy: Cheese is sometimes found in runza recipes. A little shredded cheddar, Monterey Jack or Swiss cheese would be a tasty addition to bierocks, too. Try TikTok’s favorite cheese grater to shred the cheese.
• Give them some shine: Make an egg wash by whisking together one egg with 1 teaspoon of water. Brush this mixture over the tops of the bierocks before baking. Alternatively, you can brush the tops with milk before baking.

How to Store Bierocks

Because bierocks have a meat filling, they must be stored in the refrigerator. Let the baked buns cool, then transfer them to airtight food storage containers and store them in the fridge or freezer.

How long do bierocks last?

Refrigerated bierocks should be enjoyed within three to four days. This period ensures that the rolls stay soft and fresh-tasting and that the meat filling stays good too.

Can you freeze bierocks?

One of the best things about bierocks is how well they freeze. Freezing is a convenient option when making big-batch recipes like this one! Place the cooled bierocks on a tray and freeze them until they’re solid. Transfer the frozen bierocks to a freezer-safe container or resealable bag with the air pressed out. Store bierocks in the freezer for up to three months. Thaw frozen bierocks in the fridge overnight.

How do you reheat bierocks?

We like to reheat bierocks in the oven. A microwave can be used in a pinch, but we don’t recommend it because it makes bierocks chewy and somewhat soggy. Instead, put the bierocks on a lined baking sheet and cover it with foil. Reheat them in a 350° oven for 15 to 20 minutes until they’re warmed through.

Bierocks Tips

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Can you use premade dough for bierocks?

To save time, you can make bierocks using refrigerated or frozen bread dough from the store. If the bread dough is frozen, let it thaw overnight in the fridge. Ideally, try to find a sweetened dough to get the most authentic bierock flavor.

How do you prevent soggy bierocks?

To prevent your bierocks from being soggy, make sure the filling is completely cooked. If there is excess liquid from the veggies or grease from the beef in the pan, drain the filling well before adding it to the dough.

How do you keep bierock filling from leaking out?

To keep the bierock filling sealed inside the bread pockets, roll the dough out to a 1/4-inch thickness; any thinner and the dough might tear when you try to add the filling. Take your time when shaping the bierocks, too. As you bring the corners of the dough squares up, press the filling down to keep it away from the edges. Pinch the seams of the dough tightly to seal them so that no filling can leak out.

It also helps to bake bierocks seam-side down. That allows the weight of the bun to help keep the seams closed.

What can you serve with bierocks?

If you’re making bierocks as a snack or appetizer, serve them with a dipping sauce like a zesty Dijon-bacon dip or obatzda (a German cheese dip). Pair the buns and dips with cold beer or soda. Bierocks are also great as a main course, especially when served with German recipes like cooked red cabbage, warm German potato salad, slow cooker sauerkraut soup or crispy potato pancakes.