Bierocks Recipe
User Reviews
5
132 reviews
Excellent
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 30 mins
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Servings
8
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Calories
492 kcal
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Course
Main Course
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Cuisine
American, Eastern European
Bierocks Recipe
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Bierocks are yeast rolls filled with a savory mixture of ground beef, diced bacon, finely chopped onion, and a cabbage blend often including sauerkraut. Seasonings like caraway seeds, German mustard, dill pickle brine, and optional marjoram give the filling a distinctive flavor. The filling is enclosed in a soft dough enriched with milk, butter, sugar, and egg, then baked to golden perfection.
Description
Bierocks are soft yeast dough buns filled with a cooked mixture of ground beef, bacon, cabbage (sometimes mixed with sauerkraut), onion, and flavorful seasonings including caraway seeds and German or Dijon mustard. The filling is sautéed until the cabbage is tender and the flavors meld, with optional Swiss or Gruyere cheese stirred in for richness.
The dough combines milk scalded with butter, flour, sugar, yeast, an egg, and salt, kneaded until smooth and elastic. After the filling cools, it is portioned and wrapped in the dough, then baked until golden. The buns have a tender crumb with a savory, slightly tangy filling that balances meat, veggies, and spices.
Bierocks can be enjoyed warm as a handheld meal or snack, pairing well with mustard or a simple side salad. The rich filling and soft dough make them satisfying for lunch or dinner.
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Ingredients
- For the dough:
- 1 1/4 cups milk whole
- 3 tablespoons butter
- 4 cups all-purpose flour or bread flour
- 2 1/4 teaspoons instant yeast
- 1 egg lightly beaten with fork, large
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup butter optional for a shinier finish, melted, for brushing
- For the filling:
- 4 Bacon diced, thick-cut slices
- 1 pound ground beef lean
- 1 yellow onion finely chopped, large
- 4 cups cabbage is including sauerkraut drain thoroughly, finely shredded, or combination of cabbage and sauerkraut
- 2 tablespoons dill pickle brine (if you don't have any simply omit)
- 1 teaspoon German mustard or Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon caraway seeds
- 1/2 teaspoon marjoram optional, dried
- 1 cup swiss cheese optional, shredded or Gruyere
Instructions
- Scald the milk: To do this, place it in a small saucepan and heat it just it begins to form bubbles around the edges and is nearly but quite at boiling point. Remove it from the heat, stir in the butter until melted, and let it cool to room temperature.
- To make the filling: Heat a large skillet over medium-high heat and cook the bacon until done. Add ground beef and cook until no longer pink. Add onion and cook until tender, about 5 minutes. Add cabbage and sauerkraut (if using), pickle brine, mustard and seasonings and cook until cabbage is tender, 7-10 minutes. Add more salt and pepper to taste. Let the filling cool to room temperature. Stir in shredded Swiss cheese or Gruyere if using.
- To make the dough: Place all ingredients in stand mixer with dough hook, knead on medium for 5-7 minutes until it forms a soft, cohesive dough, adding a little more flour or milk as needed. Roll into a ball, spray the bowl with oil, return the dough ball to the bowl, cover with plastic wrap and let rise in a warm place for 60-90 minutes or until doubled in size.Punch down dough and divide into 8 equal pieces and shape into balls. Roll each ball out on a floured surface to a thickness 1/4 inch. The dough will initially spring back, just let it rest and then roll it out again. Divide the cabbage filling, placing it in the center of each round (roughly 2 heaping tablespoons), making sure to leave the edges clear of any filling so that it will seal properly. Fold the sides of the dough up and pinch the seams to seal. Place the filled dough balls seam side down on a parchment lined baking sheet and gently and just slightly flatten them. Cover loosely with plastic wrap and let rise in a warm place for about 30-60 minutes or until nearly doubled in size. During this final rise, preheat the oven to 350 F / 175 C.
- Bake the bierocks for about 25 minutes or until golden brown. If you prefer a shinier finish, brush the tops with melted butter while they're still hot and serve the bierocks warm. They can be reheated in the oven, toaster oven, or microwave. See blog post for freezing instructions.
Equipments used:
Nutrition Information
Show Details
Serving
1bierock
Calories
492kcal
(25%)
Carbohydrates
61g
(20%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
91mg
(30%)
Sodium
774mg
(32%)
Potassium
464mg
(10%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
459IU
(9%)
Vitamin C
14mg
(16%)
Calcium
219mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1bierock | |
| Calories | 492kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 91mg | 30% |
| Sodium | 774mg | 32% |
| Potassium | 464mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 219mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
132 reviews
Excellent
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