Bierocks
Ingredients
- 1 cwarm milk
- ¼ csugar
- 2 ¼ tspactive dry yeast
1 packet
- ¼ cbutter
- 1 tspsalt
- 2eggs
- 4 call-purpose flour
- 1 lbground beef
- 1 smallonion
- 2 ccabbage
- Salt and pepper
- 1 tbspWorcestershire sauce
- 1 ccheese
Directions
- 1
In a large mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, until it becomes frothy.
- 2
Add melted butter, salt, and eggs to the yeast mixture. Mix well. Gradually add the flour, one cup at a time, and mix until a soft dough forms.
- 3
Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it is doubled in size.
- 4
In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender. Drain any excess fat.
- 5
Add the shredded cabbage to the skillet and cook until the cabbage is wilted. Season with salt, pepper, and Worcestershire sauce (if using). Mix well. If desired, stir in shredded cheese until melted.
- 6
Preheat the oven to 375°F (190°C). Punch down the risen dough and divide it into 12 equal portions.
- 7
Roll each portion into a ball, then flatten each ball into a circle (about 6 inches in diameter). Place a generous spoonful of the filling in the center of each circle. Fold the edges of the dough over the filling, pinching them together to seal. Place the filled bierocks, seam side down, on a greased baking sheet.
- 8
Bake in the preheated oven for 20-25 minutes or until the bierocks are golden brown. Remove from the oven and let them cool slightly before serving. Recipe excerpted from Route 66 Recipes: A Culinary Cruise Along the Mother Road , reprinted with permission from Arcadia Publishing.
Bierocks
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About this Recipe
Discover the Hearty Goodness of Homemade Bierocks
Step back in time and savor a taste of history with these incredible Bierocks, a beloved classic brought to Kansas by German-Russian Mennonite immigrants. These savory meat and cabbage buns are more than just a meal; they're a testament to resourceful cooking and hearty nourishment, perfect for anyone needing a satisfying, portable lunch. Imagine the miners and farmers of yesteryear, fueled by these warm, delicious parcels – a tradition that even today, finds a home at iconic spots like the Kan-O-Tex Service Station on Route 66!
Our homemade Bierocks recipe features a perfectly soft, yeasty dough that encases a robust filling of seasoned ground beef, finely chopped onions, and tender shredded cabbage. It's a comforting combination that's both deeply flavorful and wonderfully fulfilling. The slight sweetness of the dough beautifully balances the savory filling, creating a truly unique and irresistible experience.
Tips for Perfect Bierocks
Making Kansas Bierocks from scratch is a rewarding endeavor. Here are a few pointers to ensure your success:
- Dough Perfection: Don't rush the yeast. Let it bloom properly, and knead the dough until it's smooth and elastic for that signature soft texture.
- Flavorful Filling: Cook your ground beef thoroughly and drain any excess fat before mixing in the onion and cabbage. The optional Worcestershire sauce adds a lovely depth, and shredded cheese can make the filling extra gooey and delicious.
- Sealing is Key: When assembling your Bierocks, make sure to pinch the seams tightly to prevent any filling from escaping during baking.
These delightful buns are fantastic on their own, but can also be served with a side of mustard, pickles, or a light green salad for a complete meal. Embrace the tradition and enjoy the process of creating these truly special German-Russian Bierocks right in your own kitchen!