Description
Bierocks are homemade stuffed rolls filled with a flavorful mix of ground beef, cabbage, and onions, all wrapped in soft, golden bread dough. Perfect for meal prep, these delicious hand-held rolls can be enjoyed fresh, stored for later, or frozen for a quick grab-and-go meal.
Ingredients
Scale
For the Dough:
- 4 cups all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm milk (110°F)
- ¼ cup sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
For the Filling:
- 2 lbs ground beef
- 1 large onion, finely chopped
- 1 large head of cabbage (~2 lbs), shredded
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (optional)
- ½ tsp smoked paprika (optional)
- 2 tbsp olive oil or butter
Optional Toppings:
- Melted butter for brushing after baking
- Sesame seeds or poppy seeds for extra texture
Instructions
- Prepare the Dough: Mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy. Add flour, salt, melted butter, and egg. Knead until smooth. Let rise for 1-2 hours until doubled.
- Make the Filling: Cook onions in olive oil until softened. Add ground beef and brown. Drain excess grease. Stir in cabbage, seasonings, and cook until tender. Let cool.
- Assemble the Bierocks: Roll dough to ¼-inch thickness, cut into 5-inch squares, add filling, and seal edges tightly. Place seam-side down on a baking sheet.
- Bake: Preheat oven to 350°F. Let bierocks rest for 15 minutes. Bake for 25-30 minutes until golden brown. Brush with melted butter and serve warm.
Notes
- Use lean ground beef for a lighter version.
- Let the filling cool before assembling to prevent the dough from getting soggy.
- Freeze unbaked bierocks for up to 3 months and bake directly from frozen.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: German, Eastern European