Best Beer Rocks Bierocks Recipes

BIEROCKS OR RUNZAS

Steps:

• Bloom the yeast in the warm water for 10 minutes, then mix all the remaining dough incredient together in a bowl. Knead on a floured surface for 5 minutes, then cover and let rest 1 hour.
• Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste. Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Turn off the heat, and, when this is cool, mix well with the uncooked meat. Set in the fridge.
• After the first hour has elapsed, punch down the dough, knead a few more times, then roll into a ball, cover and let sit another hour.
• When the dough has about 30 minutes to go, take the filling out of the fridge. It is important that it goes into the bierock at room temperature. Preheat the oven to 350°F. Grease a baking sheet well.
• Cut the dough into eight pieces. Set the pieces you are not working on under plastic wrap or a damp towel. Divide the filling into eight parts, too.
• Roll a piece of dough into a ball, then flatten it to about 1/3 of an inch thick. Roll the outer inch of the dough thinner, to about ¼ inch thick or even thinner if you can - this makes what will become the bottom of the pastry match better with the top. Add some filling and bring the dough up all around it to seal. Set the dough seam side down on a floured surface and gently shape it into a flattened ball with your hands. Set on the greased baking sheet and repeat with the other pieces of dough.
• When all your bierocks are made and on the sheet, paint them all with egg and sprinkle with the seeds, plus a little more salt.
• Bake for 25 minutes, and cool a bit before serving. These are excellent at room temperature, too.

BIEROCKS (GERMAN STUFFED ROLLS)

Steps:

• In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam.
• Whisk the mixture to combine and whisk in 2 c of flour.
• Add melted butter, egg, and salt. Whisk to incorporate.
• Stir in the remaining flour ¼ c at a time, using only as much as you need to get the dough to come together. Turn the dough onto your counter and knead, for 10-15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.)
• Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.
• While the dough rises, make your filling. In a large non-stick frying pan, brown meat over medium-high until mostly cooked, 5-7 min.
• Drain as much of the grease from the pan as you can, while not losing the meat from the pan. Return the pan to the heat and add onions. Cook 2-3 min, until they begin to soften.
• Add cabbage and cook 7-10 minutes, until cabbage is tender.
• Remove filling from heat and season with salt and pepper.
• Knock back the risen dough and turn it onto your work surface.
• Divide dough into 8 balls (roughly 3 oz each). Flatten each ball to a circle 4-5" in diameter. (If the dough springs back, flatten as much as you can, cover, and let the dough rest for 3-5 min before attempting to flatten further.)
• Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear.
• Bring the edges together and pinch them to seal the dough completely. Continue until all the dough and filling has been used.
• Place the shaped bierocks on a greased baking sheet and let rise, covered 30-45 min, until roughly 1.5x their original size.
• During the last 10 minutes of rising time preheat your oven to 375F.
• Brush the bierocks lightly with milk and bake for 20-25 min, until golden brown and hollow sounding when tapped.
• Remove from oven and let cool on a wire rack.

BIEROCKS

Steps:

• 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.

BEER ROCKS / BIEROCKS

Steps:

• Fry beef, cabbage and onions. Add seasonings.
• Let filling cool.
• Roll out each bread roll, into approx 7 inch round.
• Place filling in middle and seal well.
• Place on baking sheet, sprayed with veggie cooking spray.
• Bake at 350 for approx 30 minutes, until browned.

KRAUT BIEROCKS

Steps:

• 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 9x13 inch baking dish. Repeat with remaining dough and filling.
• Bake in preheated oven for 20 minutes, or until golden brown.

BIEROCK CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
• Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
• Bake in preheated oven for 25 to 30 minutes, or until golden brown.

NANA'S BIEROX "GERMAN HAMBURGERS" (BIEROCKS)

Steps:

• Brown ground beef and onion in skillet.
• DO NOT DRAIN!
• Add shredded cabbage, salt and pepper to meat and onions and cover. Stirring occasionally.
• While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.
• When dough is ready, pull off small balls of dough and roll out.
• Place meat mixture into middle of the dough.
• Fold the dough around the meat mixture.
• Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.

BIERROCKS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Dough: In a large bowl, mix together milk and oil. Stir in eggs, yeast, sugar, salt and 5 cups of flour. Mix well adding remaining cup of flour as necessary to form kneadable dough. Knead for a few minutes, then cover bowl and let dough rise one hour in a warm place.
• To Make Filling: Brown beef in a large saucepan; do not drain juices. Add onion and cabbage to skillet and continue cooking until onion is soft; add salt and pepper to taste. Let cool.
• After dough has risen, roll out hunks of dough (about the size of tennis balls) as thin as possible. Place 1/2 slice of cheese on dough, top with filling, then place other 1/2 of cheese on top of filling. Fold over and seal like a turnover (moistening edges with water may help seal them). Place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until golden brown. Serve immediately or cool and freeze for later. To reheat frozen bierrocks simply bake until hot.

PAM'S BIEROCKS

Steps:

• Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
• In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
• Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
• Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

BEST BIEROCK RECIPE EVER

Steps:

• Cook and stir onion in a nonstick skillet over medium heat until tender, about 5 minutes. Add ground chuck; cook and stir until browned, about 8 minutes. Drain well. Season with monosodium glutamate, red pepper flakes, salt, and pepper. Reduce heat to low; simmer, stirring often, until flavors combine, about 5 minutes.
• Bring a lightly salted pot of water to a boil. Add cabbage; reduce heat to low. Simmer, covered, until cabbage is just tender, about 15 minutes. Drain well and let cool, 5 to 10 minutes. Fold into the ground chuck mixture.
• Place bread flour, milk, all-purpose flour, egg, sugar, butter, bread machine yeast, and salt in the bread machine in the order recommended by the manufacturer. Run "Dough" cycle.
• Turn dough out onto a floured surface. Cut in half; roll each piece of dough to 1/3-inch thickness. Cut each piece into 5 smaller pieces.
• Place a large spoonful of ground chuck-cabbage mixture in the center of each piece of dough. Fold dough over and seal around filling.
• Arrange bierocks on greased baking sheets. Cover with a clean dish towel and place in a warm, dry place to rise for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake bierocks in the preheated oven until golden brown, 12 to 15 minutes.

BIERROCKS III

Steps:

• Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
• In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
• Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
• Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.

BIEROCKS RECIPE

Steps:

• preheat oven to 375 degrees 1. Mix hamburger with onions and seasonings. Cook thoroughly and strain all juices from the meat mixture. 2. Add cheese to meat mixture and stir together. 3. Cut each bread loaf into 6 equal pieces. Roll each piece into a circle about the size of a small salad plate. 4. Scoop meat mixture into the bread dough circle with an ice cream scoop and then pinch the dough together tightly. Place on a cookie sheet lined with parchment paper. 5. Brush tops of bierocks liberally with melted butter and sprinkle lightly with garlic salt. 6. Bake for 20-25 minutes or until golden brown. Makes 30 bierocks