Bierocks are a German dish of sweet dinner rolls stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!
Prep Time::50 mins
Cook Time::25 mins
Additional Time:: 2 hrs 10 mins
Total Time:: 3 hrs 25 mins
Servings::20
Yield::20 stuffed rolls
Ingredients
nonstick cooking spray
Dough:
2 cups warm water
2 (.25 ounce) packages active dry yeast
7 cups all-purpose flour
½ cup white sugar
¼ cup margarine, softened
1 large egg
2 teaspoons salt
Filling:
1 pound lean ground beef
6 cups shredded cabbage
1 cup chopped onion
1 teaspoon salt
1 teaspoon black pepper
Garnish:
¼ cup melted butter
Directions
Grease a medium bowl and baking sheet with nonstick cooking spray. Set aside.
Prepare dough: Stir together warm water and yeast in a large bowl. Let stand until creamy, about 10 minutes.
Add 1/2 of the flour, sugar, margarine, egg, and salt to yeast mixture. Beat until smooth; add remaining flour and mix by hand until dough pulls together. Place into the prepared medium bowl; cover with foil. Refrigerate for 2 hours to overnight, or let rise at room temperature for 1 hour.
While dough rises, make filling: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in cabbage, onion, salt, and pepper; cook, stirring occasionally, over medium-low heat until cabbage is tender, about 30 minutes. Remove the skillet from the heat and let cool until lukewarm.
Punch down dough and divide into 20 equal pieces. Flatten and spread each piece of dough out on an unfloured surface; fill with about 2 tablespoons filling. Fold dough over and seal edges. Place onto the prepared baking sheet and let rise for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until golden brown, about 25 minutes. Brush tops with melted butter and serve warm.