Pioneer Woman’s Bierocks Recipe
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.
Ingredients
FOR THE DOUGH
- 10 - 11 cups All-purpose flour
- 1/4 oz Active dry yeast
- 1/2 cup Sugar
- 2 tsp Salt
- 2 1/2 cups Water
- 1 cup Whole milk
- 1/2 cup butter cubed
- 2 large eggs
FOR THE FILLING
- 2 lbs Ground beef
- 1 large onion chopped
- 2 tsp Salt
- 1 tsp Ground white pepper
- 2 lbs Shredded cabbage cooked and drained
Instructions
- Combine 4 cups of flour, yeast, sugar, and salt in a large bowl. Mix well and set aside.
- 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.
- 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.
- 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.
- 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.
- Pinch the four corners together to seal the filling. Continue with remaining dough and filling.
- Grease baking sheets and place them. Bake at 375 degrees for 30 minutes or until brown.