BIEROCKS OR RUNZAS
You can use any meat for your bierocks, and you can either grind the meat or dice it. I prefer to use both shredded cabbage and sauerkraut here, but you can use one or the other if you like. My seasonings reflect the Eastern European tradition of these buns, but you can play with it if you'd like. Once made, bierocks will keep in the fridge for a week, and are good cold.
Provided by Hank Shaw
Time 2h55m
Number Of Ingredients 19
Steps:
- Bloom the yeast in the warm water for 10 minutes, then mix all the remaining dough incredient together in a bowl. Knead on a floured surface for 5 minutes, then cover and let rest 1 hour.
- Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste. Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Turn off the heat, and, when this is cool, mix well with the uncooked meat. Set in the fridge.
- After the first hour has elapsed, punch down the dough, knead a few more times, then roll into a ball, cover and let sit another hour.
- When the dough has about 30 minutes to go, take the filling out of the fridge. It is important that it goes into the bierock at room temperature. Preheat the oven to 350°F. Grease a baking sheet well.
- Cut the dough into eight pieces. Set the pieces you are not working on under plastic wrap or a damp towel. Divide the filling into eight parts, too.
- Roll a piece of dough into a ball, then flatten it to about 1/3 of an inch thick. Roll the outer inch of the dough thinner, to about ¼ inch thick or even thinner if you can - this makes what will become the bottom of the pastry match better with the top. Add some filling and bring the dough up all around it to seal. Set the dough seam side down on a floured surface and gently shape it into a flattened ball with your hands. Set on the greased baking sheet and repeat with the other pieces of dough.
- When all your bierocks are made and on the sheet, paint them all with egg and sprinkle with the seeds, plus a little more salt.
- Bake for 25 minutes, and cool a bit before serving. These are excellent at room temperature, too.
Nutrition Facts : Calories 452 kcal, Carbohydrate 50 g, Protein 23 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 140 mg, Sodium 589 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
KRAUT BIEROCKS
These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.
Provided by Kim Van Pelt
Categories World Cuisine Recipes European German
Time 1h45m
Yield 10
Number Of Ingredients 16
Steps:
- To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
- To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
- Preheat oven to 350 degrees F (175 degrees C).
- Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
- Bake in preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 55 g, Cholesterol 69.3 mg, Fat 34.3 g, Fiber 2.2 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1129.3 mg, Sugar 13.9 g
BIEROCKS
This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!-Ellen Batt, Hoisington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 24 servings.
Number Of Ingredients 15
Steps:
- For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.
Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
SAUERKRAUT BIEROCKS CASSEROLE
I grew up on sauerkraut bierocks but, unfortunately, never learned how to make them from my grandma. I found this recipe on another site and have added some things to make this taste just like the ones she made. (Grandma didn't put cheese in her bierocks but it's a great addition here!)
Provided by rickoholic83
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Brown onion, garlic and ground beef in a large skillet over medium-high heat for about 4 minutes.
- Add red pepper flakes and continue cooking until the ground beef is fully cooked. (If using fresh cabbage, add here and cook until soft.)
- Drain extra fat out of the skillet then stir in drained sauerkraut and Worcestershire. Heat through and set aside.
- Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13-inch baking dish.
- Spread beef mixture on top and cover with cheese.
- Lay second package of crescent roll dough over the top of the beef and cheese mixture.
- Bake for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 539, Fat 25, SaturatedFat 12.2, Cholesterol 126.6, Sodium 973.2, Carbohydrate 44.8, Fiber 4.5, Sugar 5.2, Protein 32.5
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