Authentic German Bierocks Recipe

Almost every cuisine has some variation of bread loaded with a savory filling, from empanadas to pork baozi, and German cuisine is no different. Its packed rolls are known as bierocks, and the Lawrence Journal-World claims that they are related to the Russian pierogi.

The finest filling for a genuinely German experience is beef and cabbage, which is what recipe creator Sophie Putka chose for her real bierocks recipe. Nevertheless, they can be filled with nearly anything else.

Germans in Russia adapted this movable roll, which is still present in the Midwest. Bierocks, which became runzas in Nebraska, are common in Kansas.

Ground beef, sautéed yellow onion, and cabbage or sauerkraut make bierocks. This healthy mixture is cooked in a yeasted roll till fluffy. For optimum results, let the dough rise twice and make the filling, but we promise you’ll forget all the trouble when you bite into a comfortable bun with its substantial, protein-packed filling. You can save one in your pocket.

Ingredients

• All-purpose flour equivalent to 4 cups, split
• 1 packet of yeast 1/4 teaspoon of sugar
• Milk for brushing: 1 cup total
• Two Tablespoons of Butter, Melted and Cooled
• 1 beaten egg 1/4 – 1/2 cup of chopped green cabbage
• An Onion, Around
• Twelve ounces of ground beef
• Caraway Seeds, One Teaspoon
• Paprika, 2 tsp.
• Nutmeg, 1/4 tsp.
• 3-tablespoons of oil from a vegetable source
• In a large bowl, combine the salt, pepper, and 4 tablespoons of red wine vinegar

 

Instructions

Step 1

In the microwave, heat the milk for about a minute to 100 F.

Step 2

Place the milk and sugar into a bowl, and whisk to combine.

Step 3

Sprinkle the active dry yeast over the milk and let it stand for 15 minutes or until a frothy layer has formed on the top and the majority of the yeast has been wet.

Step 4

Add 2 cups of the flour and whisk or combine.

Step 5

Melted butter and an egg should be whisked or combined.

Step 6

Mix in the remaining flour until most of it is combined, adding a little at a time.

Step 7

On a clean surface, spread the dough out and add the remaining flour. Knead the mixture for 10 to 15 minutes.

 

Step 8

Place the dough inside a big bowl that has been greased and turn it to coat it.

Step 9

Let it double in size or rise for an hour at room temperature.

Step 10

Dice the onion and shred or slice the cabbage into small pieces while the dough is rising.

 

Step 11

Over high heat, brown the ground beef for about 5 minutes, breaking it up as it cooks.

Step 12

Add the paprika, caraway seeds, and nutmeg after turning the heat down to medium. The steak should be taken out of the pan and put aside.

Step 13

Then, add the diced onion and cabbage to the pan with 3 tablespoons of vegetable oil.

Step 14

When the cabbage and onion are golden and just beginning to caramelize, mix to evenly coat the veggies with oil, cover the skillet, and simmer for at least 10 to 15 minutes.

Step 15

Re-add the meat to the pan, stir, and season with salt and pepper to taste while cooking on medium-high heat.

Step 16

After cooking for about 2 minutes with the red wine vinegar, remove it from the heat and let it cool.

Step 17

The dough should be divided into eight equal pieces after being punched down.

 

Step 18

Each piece should be rolled into a ball and then flattened to form a 6-inch circle.

Step 19

Place two heaping tablespoons of filling inside each dough circle.

Step 20

Pinch and twist the dough firmly to seal the edges over the filling.

Step 21

The bierocks should be placed on oiled baking trays with room to rise, gently covered, and allowed to double in size for about 45 minutes.

 

Step 22

Set the oven to 375 F for the final ten minutes of cooking.

Step 23

Brush a little milk on the raised bierocks.

Step 24

They should be golden brown after 20 minutes of baking, with the pans being rotated once halfway through.

Step 25

Serve hot.

More Amazing Recipes

• Pioneer Woman Shredded Beef Tacos
• Lambert’s Throwed Rolls Recipe
• Pioneer Woman Chicken Dorito Casserole
• Carrabba’s Chicken Marsala Recipe