A bierock if you are not familiar is a dish from Germany. It is a beef and cabbage filled pastry. To me it tastes between a burger and sandwich. The kids and Mr.Picky love to dip theirs in ketchup.
This recipe is great for many reasons. It tastes great, it makes a large batch that can be frozen, and it is loaded with vegetables. I have eaten these sandwiches at different food carts. I finally ended up looking up this recipe Bierrocks III Recipe – Allrecipes.com, it turned out great. The recipe I found was only the filling so I used my dough recipe from My Cinnamon Rolls. I also added some shredded carrots, why not add more vegetables.
I believe I ended up with at least 12 sandwiches. I eat what we can for dinner, and package the rest individually and freeze them. Both photos were taken of a frozen bierock I had in the freezer. They thaw within a few hours in the fridge. The reheat great in the oven wrapped in foil or in the microwave for a quick-lunch.
- 1 cup warm milk
- 2 eggs, at room temperature
- 1/3 cup butter, melted
- 1 tsp salt
- 1/2 cup sugar
- 2 1/2 tsp yeast or one package of yeast
- 4 1/4 cup flour
Combine milk and yeast, allow to sit for 10 minutes or until beginning to bubble. If your yeast is not bubbling after 10 minutes check your expiration date on the yeast or you might have got your milk to hot and killed it. Start again.
In a mixing bowl or in a bowl by hand combine flour, sugar, and salt. Whisk it together or sift it so it is well combined. Add in butter, eggs, and milk/yeast. Using your paddle attachment mix until just combined.
Attach your dough hook or knead your dough by hand. Knead on low for at least 5 minutes. You want your dough to have a slight elastic feel when you pinch and pull your dough.
Cover your dough with plastic wrap and allow rise until doubled. Usually takes about an hour, in a warm place. I will usually turn my oven on low for 5 minutes and then turn it off. I place my bowl of dough in the oven with the door open. Or just on the kitchen counter works as well, as long as the dough doubles.
While dough is doubling make the filling for your sandwiches.
- 1 lb. lean ground beef
- 1 lb. pork sausage
- 5 cups shredded cabbage
- 1/2-1 cup shredded carrot
- 1 cup chopped onion
- 1/2 tsp salt
- 1/4 cup butter, melted
In a large skillet cook beef and sausage until brown. Stir in cabbage, onions, and salt.
Saute over low for about 20 minutes, your house will smell amazing at this point. Set filling aside to cool slightly.
Once the dough has doubled turn it out onto a lightly floured surface. Let rest for 10 minutes before moving on.
Roll the dough to 1/4″ thick square, and cut into about 5″ square pieces. Spoon filling onto each square, spoon all the filling out until it is used up so you don’t end up with leftovers.
Now however it works for you fold up each dough square to enclose the filling. Place on a baking sheet seam side down.
Cover the baking sheet with a towel and allow to rise for 1 hour.
Brush each roll with melted butter and sprinkle with garlic salt if you wish. Bake at 350 degrees for about 20 minutes or until golden brown.