Pioneer Woman's Bierocks Recipe

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Pioneer Woman’s Bierocks is a popular recipe among Bierocks, i.e. German beer bread. This recipe has been around since the early 19th century. It is believed that its name comes from the fact that the bread was first made by Frau Riehl, who was originally from Bierocksbrieth. Frau Riehl was one of the pioneers of German bread baking. She had a cookbook published, called “Bakeries von Bonn und Bierocksbrieth”.

Today I am going to share with you a Bierocks recipe pioneer woman which is extremely easy and yummy. Bierocks, also known as runzas, are soft yeast rolls stuffed with ground meat, cabbage, and onions. Homemade yeast dough or frozen dinner rolls can be used to make this dish.

Bierock is often served with mustard as a dipping sauce, whether they contain cheese or not. It is traditionally made with beef, but other ground meats can also be used. In a bierock, shredded cabbage is also commonly substituted for sauerkraut.

How To Make Pioneer Woman’s Bierocks

A soft yeast dough is required to make bierocks from scratch. It’s the recipe I use for my soft dinner rolls as well as my master enriched dough recipe. Make the meat filling for the bierocks while the dough is rising.

Ingredients

FOR THE DOUGH

All-purpose flour, 10 to 11 cups
Active dry yeast, ¼ oz
Sugar, 1/2 cup
Salt, 2 teaspoons
Water, 2 1/2 cups
Whole milk, 1 cup
butter (cubed), 1/2 cup
2 large eggs

FOR THE FILLING

Ground beef, 2 pounds
1 large onion (chopped)
Salt, 2 teaspoons
Ground white pepper, 1 teaspoon
Shredded cabbage (cooked and drained), 2 pounds

Instructions

Step 1

Combine 4 cups of flour, yeast, sugar, and salt in a large bowl. Mix well and set aside.

Step 2

Melt butter in a saucepan with water and milk. Remove from heat and let cool to 120°-130°. Stir in the flour mixture and eggs.

Step 3

Blend at low speed until moistened, then beat for 3 minutes at medium speed. Then, gradually add the remaining flour by hand until the dough is firm.

Step 4

Knead for about 10 minutes on a floured surface. Transfer to a greased bowl and turn to grease the top. Let it rise in a warm place for about an hour until it doubles in size. Then punch dough down and let it rise a second time.

Step 5

To make the filling, brown beef with onion, salt, and pepper; drain. Add cabbage and mix well. Make four equal portions of dough. Roll out each piece to 15×10 inches. Make rectangles. Trim to 5 inches square. Fill each rectangle with 1/3 to 1/2 cup filling.

Step 6

Pinch the four corners together to seal the filling. Continue with remaining dough and filling.

Step 7

Grease baking sheets and place them. Bake at 375 degrees for 30 minutes or until brown.

Also Read: Traditional Parkin Recipe Mary Berry