BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
Provided by FlemishMinx
Categories Savory Pies
Time 2h30m
Yield 15 Bierocks
Number Of Ingredients 13
Steps:
- FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
- This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
- Season with salt, pepper, and cayenne, if desired.
- In a separate pan, brown the hamburger.
- Season with salt, pepper, and cayenne, if desired.
- Mix the cabbage/onion with the hamburger thoroughly.
- You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
- DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
- In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
- Ad to flour mixture; add eggs.
- Beat at low speed for 1/2 minute, then three minutes at high speed.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn out onto a floured surface.
- Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball, and place in a greased bowl; turn once.
- Cover and let rise in a warm place till double (about 1 hour).
- Punch down and cover; let rest 10 minutes.
- ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
- Cut into squares of 3 inches by 3 or 4 inches by 4.
- By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
- For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
- You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
- Water on your fingertips will facilitate them staying"glued" together.
- The end product should be a square with a seam running from each corner to the center where all four are joined.
- Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
- Let raise 30 minutes.
- Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
BEST BIEROCK RECIPE EVER
This recipe comes from a childhood memory. My mom was no Julia Childs, let me tell you, more like Bridget Jones. But when she made bierocks, they were good. I tried a lot of bierock recipes, but most of them called for frozen dough (yuck!). I use a bread machine, but that is not necessary. Mom's were good, mine are great!
Provided by lmchamp123
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 19.3 g, Cholesterol 96.8 mg, Fat 21.4 g, Fiber 3.5 g, Protein 22.9 g, SaturatedFat 9 g, Sodium 412.8 mg, Sugar 10.6 g
PAM'S BIEROCKS
A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!
Provided by PUSHKEMAA
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h30m
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 40.7 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 3.9 g, Sodium 416 mg, Sugar 6.2 g
HOMEMADE BIEROCKS RECIPE
Bierocks are a famous German dish consisting of ground hamburger, cabbage, and onion all encased in a sweet bread roll. The combination is amazing!
Provided by Joanna Stephens
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- The first thing you will do is add yeast to your large mixing bowl. Then you will add in your warm water. Whisk these together for about 10 seconds and then let it sit for 10 minutes until it looks frothy.
- Then you will want to microwave the milk for 20-30 seconds or until it feels warm. Also, you will want to melt your butter and then let it set.
- When the water and yeast are frothy, you will add in the warm milk and melted butter. Mix this for about a minute.
- Then, add in your sugar and eggs. After this has been mixed well, you will begin adding flour.
- Start by adding in 1 cup at a time. When the bierock dough starts getting thicker, switch to your dough hook. Keep adding in all the flour until you have used up the 10 cups.
- Then, you will want to scoop this dough out onto a floured surface and knead for 2 minutes. Form it into a ball and place it in a well-oiled bowl.
- Cover the dough, and let it rise in a warm location of your house for about 1 hour.You can then work on the bierocks filling.
- Start by chopping up your onion and cabbage. You will want to place butter into a large frying pan and then add in the shredded onion and cabbage. Let this cook for 6-7 minutes stirring often.
- Next, you will want to cook your hamburger and then drain the grease.
- In a large mixing bowl, you will combine the hamburger, cabbage, onion, and salt and pepper. This will make a traditional bierock filling.
- What I like to do is also add in some shredded cheddar cheese! This step is certainly optional, but if you like cheese, I definitely recommend it. You will mix all of this together.
- When the dough has risen for the full 1 hour, you will then separate out the dough into 18 balls of dough. Roll them each out on a floured surface.
- Then, pre-heat your oven to 375 degrees Fahrenheit.Next, scoop approximately 1/2 cup of the bierocks filling into the dough. Then fold the dough around the filling, pinching it closed.
- Then place it on a cookie sheet with parchment paper, seam side down. You will then bake these bierocks for 30 minutes. Make sure to rotate the pan half-way through cooking time.
- Another optional, but equally tasty thing you can do is brush the tops with melted butter!
BIEROCKS GERMAN HAMBURGER AND CABBAGE FILLED BUNS
Both grandmothers used to make these and it seemed that they could never make enough of them. They are great fresh from the oven and on the rare occurrence that there were leftovers, we enjoyed them cold. The same was said when we served them at the restaurant! Enjoy.
Provided by Tim Hankel
Categories Burgers
Time 30m
Number Of Ingredients 14
Steps:
- 1. FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. ** This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
- 2. Season with salt and pepper.
- 3. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper.
- 4. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls.
- 5. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
- 6. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
- 7. Add to flour mixture; add eggs.
- 8. Beat at low speed for 1/2 minute, then three minutes at high speed.
- 9. Stir in as much remaining flour as you can mix in with a spoon.
- 10. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- 11. Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes.
- 12. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
- 13. Cut into squares of 3 inches by 3 or 4 inches by 4.
- 14. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
- 15. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
- 16. You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together.
- 17. The end product should be a square with a seam running from each corner to the center where all four are joined.
- 18. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
- 19. Let raise 30 minutes. ** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.
BIEROCKS GERMAN HAMBURGER AND CABBAGE-FILLED BUNS RECIPE - (4.4/5)
Provided by lindaauman
Number Of Ingredients 14
Steps:
- FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. Season with salt and pepper. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper. Mix the cabbage/onion with the hamburger thoroughly. ** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed for 1/2 minute, then three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball, and place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch down and cover; let rest 10 minutes. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch. Cut into squares of 3 inches by 3 or 4 inches by 4. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers. You will see that you now have open slits along the diagonals; pinch these together as well, making a seam of each. ** Water on your fingertips will facilitate them staying"glued" together. The end product should be a square with a seam running from each corner to the center where all four are joined. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation). Let rise 30 minutes. Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.
BIEROCKS
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
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 24 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
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