Bierocks: German Hamburger- and Cabbage-Filled Rolls
Introduction
Bierocks, those delightful rolls filled with a savory mixture of ground beef and cabbage, are a cherished staple in my home, a tradition passed down from my Grandma Rosie. Originating from the German-American communities in small Kansas towns, these comforting bites are perfect for family gatherings or a cozy dinner. My mother typically uses a box of hot roll mix to make these, but since that isn’t available to me here in Belgium, I’ve adapted the recipe using a classic hot roll dough from the Better Homes and Gardens New Cookbook. With a preparation time of about two hours and a cooking time of just 30 minutes, you’ll find that the effort is well worth it. Trust me; these rolls are just as tasty cold as they are warm from the oven, making them a versatile addition to your meal planning.
Recipe Overview
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: Approximately 15 Bierocks
- Cuisine: German-American
- Category: Savory Pies
- Rating: ★★★★★ (78 reviews)
Nutritional Information
| Nutritional Element | Per Serving (1 Bierock) |
|---|---|
| Calories | 286.7 |
| Total Fat | 11 g |
| Saturated Fat | 4.8 g |
| Cholesterol | 58.2 mg |
| Sodium | 233.1 mg |
| Total Carbohydrates | 34.6 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 5.4 g |
| Protein | 11.9 g |
Ingredients
Filling
| Ingredient | Quantity |
|---|---|
| Cabbage | 4 cups |
| Onion | ½ cup |
| Olive Oil | 2 tablespoons |
| Hamburger | 1 pound |
| Cayenne Pepper | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Dough
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 4 ⅓ cups |
| Active Dry Yeast | 1 packet |
| Milk | 1 cup |
| Sugar | 1 tablespoon |
| Butter | ⅓ cup |
| Salt | 1 teaspoon |
| Eggs | 1 large |
Instructions
Step 1: Prepare the Filling
-
Cook the Cabbage and Onion:
In a large frying pan, heat the olive oil over medium heat. Add the chopped cabbage and diced onion, cooking them together until the cabbage is completely softened and golden, stirring occasionally. If you want to speed up this process, you can add about half a cup of water to the pan and cover it, allowing the cabbage to steam. However, make sure to cook off all the liquid before proceeding to the next step. -
-
Season the Filling:
Once the cabbage and onion mixture is done, season it with salt, pepper, and cayenne pepper to your taste. -
Cook the Hamburger:
In a separate pan, brown the hamburger over medium-high heat. Season with salt, pepper, and cayenne, adjusting to your desired spiciness. Once cooked, drain any excess grease. -
Combine the Mixture:
Thoroughly mix the cooked cabbage and onion with the browned hamburger in a large bowl. This filling can be made in advance; just refrigerate it until you’re ready to assemble the rolls.
Step 2: Make the Dough
-
Combine Ingredients:
In a large mixing bowl, combine 2 cups of the all-purpose flour with the active dry yeast. -
Heat the Liquid Ingredients:
In a saucepan, heat the milk, sugar, butter, and salt until the mixture is warm (between 115°F and 120°F). Stir continuously until the butter is almost melted. -
Mix with Flour:
Pour the warm milk mixture into the flour and yeast mixture. Add the egg and mix at low speed for half a minute, then increase to high speed for three minutes. -
Incorporate Remaining Flour:
Gradually stir in as much of the remaining flour as you can using a spoon. Once the mixture becomes too thick to stir, turn it out onto a floured surface. -
Knead the Dough:
Knead in enough of the remaining flour to form a moderately stiff dough that is smooth and elastic. This should take about 6 to 8 minutes. -
Let It Rise:
Shape the kneaded dough into a ball and place it in a greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour. -
Rest the Dough:
After the dough has risen, punch it down gently and cover it again. Let it rest for an additional 10 minutes.
Step 3: Assemble the Bierocks
-
Roll Out the Dough:
On a floured surface, roll out the dough into a large rectangle with a thickness of about ¼ inch. -
Cut the Dough:
Use a sharp knife or pizza cutter to cut the rolled dough into squares measuring approximately 3 inches by 3 inches or larger squares of 4 inches by 4 inches. -
Fill the Squares:
Using a spoon, place a generous portion of the filling mixture in the center of each dough square, making sure to divide the mixture evenly among all the squares. -
Seal the Rolls:
For each square, bring the two opposite corners up to meet in the center. Then, bring the other two corners up and pinch all four corners together with your fingers. You should see open slits along the diagonals; pinch these closed as well to create a seam. -
Prepare for Baking:
If you find it difficult to keep the seams closed, flip the Bierocks over so that the seams are on the bottom, which helps keep all the filling inside and presents a nicer look. -
Let Them Rise:
Place the assembled Bierocks on a baking sheet lined with parchment paper. Cover them lightly with a towel and let them rise for another 30 minutes. -
Bake the Bierocks:
Preheat your oven to 375°F (190°C). Once preheated, bake the Bierocks for about 30 minutes or until they are golden brown and cooked through.
Conclusion
Once baked, allow the Bierocks to cool slightly before serving. These delightful rolls can be enjoyed warm or at room temperature, making them perfect for picnics, potlucks, or simply as a comforting weeknight meal. They also freeze beautifully, so feel free to make a double batch for easy future meals. Enjoy this taste of home, and share the joy of cooking with your family, just as my Grandma Rosie did with me. Happy baking!
