The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.
Bierocks are a famous German dish consisting of ground hamburger, cabbage, and onion all encased in a sweet bread roll. The combination is amazing!
If you grew up in Kansas or one of our neighboring states you are most likely familiar with Bierocks or otherwise known as Runzas in our northern neighboring state of Nebraska. They are one of my favorites. I'm a big fan of cabbage. You can always find them at our County Fairs here in the sunflower state. Growing up they were always on the school cafeteria menu. Heck, even our High School Juniors usually have them for sale for a prom fund raiser every year in our small town. They are said to have been brought over by German Russian Mennonite immigrants. The wives would create these delicious stuffed rolls and deliver them to their men who were working the crops. I recently shared the above picture on Facebook and was surprised on how regional of a dish this seems to be. Many people were asking for the recipe so here is my best shot. I usually just create as I go. Over the years of making them I have tinkered with the recipe. I used to add mustard to the mix but have removed that over time. This version has become the family favorite. Ingredients For Filling: 3 lb. ground beef 1 large onion, chopped 3 small garlic cloves, finely minced 3 tbsp. butter, cut up ½ cup water 2 tsp. Beef Bone concentrate (image below). 2 tsp. Chicken Bone concentrate (image below). 2 tsp. Worcestershire sauce 2 tsp. White vinegar 1+ tsp. black pepper (to taste) 1 + tsp. regular table salt (to taste) ½ tsp of Morton's seasoning blend (image below). ½ + tsp. Garlic powder (to taste) 1 head cabbage chopped 1 tsp. brown sugar 2 ½ cups (a couple Tblsp. per roll) of shredded mozzarella or cheese blend of your choice, optional. *One 3 lb. bag of 36 Rhodes Frozen Dinner Rolls (2 rolls will make one Bierock). You can also use the Texas rolls which are larger and you'll only need to use one per bierock. Or if all you have is a loaf of their frozen bread dough that will work too cutting each loaf into 8 slices.1 stick butter, melted Instructions *The night before, place frozen rolls in sprayed glass pans and wrap each tightly with plastic wrap that is also sprayed. Place into fridge to thaw overnight. When you are ready to start cooking your filling pull the rolls out of the fridge so they can finish doubling in size while you start cooking your filling. Preheat oven to 350°F. In a large frying pan, brown ground beef and onion until done, breaking up into small pieces. Drain any excess grease if necessary. Place ground beef back into your skillet and add garlic, and sauté 1 minute longer. Add butter, water, both bone broths, worcestershire, vinegar, black pepper, salt, garlic powder and Morton's blend. Add shredded cabbage stirring well to mix. Cook over medium-low heat, covered, stirring occasionally, until cabbage is very tender. Should take 15 - 20 minutes. During the last 5 minutes, add brown sugar stirring well and remove from heat. You can make this ahead of time and hold for 1 - 2 days. Spray 2 baking sheets with non-stick spray. Grab two rolls and keep the rest wrapped so they don't dry out. Combining two rolls pressing out the dough kind of like making a pizza into a 5-6 inch round circles or rectangles or whatever shape you are capable of pulling off. Spreading them on a dry counter can help with this. Oil or flour will make it impossible so keep your counter clean. Try to make edges thinner so you don't end up with a big clump of bread in the center once they are baked. Place about 2 tablespoons of shredded cheese in the center, then top with a generous scoop ( about ⅓-½ cup) of the meat mixture. You don't want your rolls understuffed. Bring up the sides, a bit at a time, pulling up and over the top, overlapping with each pull. Kind of like if you were making a Chinese dumpling. Pinch a little to seal, and place seam side down onto your prepared baking pan. Brush with melted butter. Continue with rest of rolls. When 6 are filled and ready to go: Cover the prepared bierocks with plastic wrap or a clean lint free kitchen towel and let them proof (rise) for about 20-30 minutes. Bake for 25 - 30 minutes or until golden brown. Make sure the bottom is done. Nobody likes a soggy bottom. Place on a cooling rack. Brush with melted butter if desired. Bake next tray when the first one are done. I usually use the first sheet pan for the last batch. You can crowd them more tightly if you like, but I don't like them to touch and they do expand being a yeast dough. Serve with your favorite side such as fries, chips, or a cucumber onion salad. I like to dip mine into a little yellow mustard and ketchup on the side. Most in my family eat them plain while others are known to enjoy them with spicy brown mustard. We prefer to reheat leftovers in the oven wrapped in foil until warm. You can individually wrap these and store them in the freezer for a later meal as well. Have you ever had or made Bierock's? If so how does your recipe differ? Please let me know if you have any questions on this recipe. Are you considering trying to make these? Let us know how they turn out. ✌️♥️🙏, Nick & Christina
Are you tired of making the same boring sandwiches again and again? Don’t worry. Today we are going to share the German stuffed Bierocks recipe. This particular recipe will teach you how to make Bierocks from scratch, so they’ll be more delicious than any store-bought ones you could buy! By making this delicious Bierocks recipe, you’ll never have to worry about serving boring sandwiches again. :) Bierocks are a staple in the cuisines of certain European countries, especially Germany and Russia. And while many people know about them, most don’t know how to make them authentically. No worries, I'm an expert in German recipes; you can check out my German Bratwurst and German Goeta Recipes. These are very popular here on Cooking Frog, and hopefully, this German Bierocks Recipe will be as well. What are Bierocks? Bierocks are delicious German pastry pocket sandwiches made with flour, water, yeast, and a variety of savories. They're often filled with ground beef and have a crunchy, flaky outside and a fluffy, soft inside. Bierocks were brought to the US by German/Russian immigrants somewhere around the 1870s. In the US, they are called "Kraut Bierocks" They are very easy to bake and can be filled with all sorts of savories. They're a common dish at social gatherings. German Bierocks Recipe Ingredients Ingredients For Bierocks Dough ¼ cup sugar 1 cup lukewarm milk 4 cups all-purpose flour (unbleached) 2 ½ tsp dry yeast 2 tbsp melted butter (salted) ¾ tsp salt 1 egg (at room temperature and beaten) For Filling ½ large onion (diced) ½ lb ground beef ¼ tsp salt 3 cups shredded cabbage ¼ tsp black pepper (ground) 1 tbsp milk Instructions Bierocks Dough Recipe Mixing the Ingredients: In a large bowl, combine sugar and milk, stirring until the sugar dissolves. Add yeast to this mixture and let it sit for 7-10 minutes, until it starts to foam. This indicates the yeast is active. Preparing the Dough: Whisk the yeast mixture and add half of the flour, an egg, melted butter, and salt. Stir until well combined. Gradually add the remaining flour, and knead the mixture for 10-12 minutes. The goal is a smooth, soft dough. Letting the Dough Rise: Place the dough back in the bowl. Cover it with a damp towel or plastic wrap to prevent drying. Let the dough rise for about an hour in a warm spot. It should double in size. During this waiting period, you can prepare the filling. Preparing the Filling Cooking the Meat: In a large non-stick pan, cook the meat over medium-high heat for 5-7 minutes until it browns. Drain any excess grease. Adding Cabbage: Mix in the cabbage with the meat, cooking for another 8-10 minutes. The cabbage should become tender. Seasoning: Turn off the heat and season the mixture with salt and pepper to taste. Assembling and Baking the Bierocks Preparation: Preheat your oven to 375°F (190°C). Grease a baking sheet to prevent sticking. Shaping the Bierocks: Roll out the risen dough on a clean surface and divide it into 8 equal portions. Flatten each piece into a circle (about 4-5 inches in diameter). Place 2-3 tablespoons of the filling in the center of each circle. Sealing the Bierocks: Carefully bring the edges of the dough over the filling, pinching them together to seal. This will create a stuffed pocket. Baking: Place the sealed bierocks on the greased baking sheet. Brush the tops with milk for a golden finish. Bake in the preheated oven for 25-30 minutes, or until golden brown. Cooling: After baking, remove the bierocks and let them cool on a wire rack. Spread the love for cooking! Pin this delightful Bierocks recipe to your Pinterest board and share the joy of homemade goodness with your followers. Let's make this recipe a staple in kitchens everywhere! What is the difference between bierocks and runzas? Are bierocks the same as runzas? The differences between bierocks and runzas are quite small. In fact, most people consider them to be pretty much the same. The main difference between bierocks and runzas comes from where the dish is from. In the case of bierocks, from Germany. And in the case of runzas, the dish is from Nebraska. The 2nd difference between them is the shape. Bierocks are round. On the other hand, Runzas are rectangular. Are bierocks the same as pierogies? Bierocks are equally delicious as pierogies or varenyky, but they are not the same. You can check our recipe for Polish Cabbage pierogies. Bierocks are made with yeast dough. On the other hand, pierogies are made with unleavened dough, and they resemble dumplings more. How do you store and reheat Bierocks? Bierocks can be stored in the refrigerator for up to 3 days. You can even freeze them after baking. Take out the frozen Bierocks from the freezer 4-5 hours before eating and warm them in the oven for 8-10 minutes. If you notice they start to brown too quickly, simply wrap them in the foil. We will not recommend microwaving the frozen Bierocks because they will get soggy. Can I make Bierocks with the frozen rolls? Traditionally, Bierocks are made with homemade soft yeast roll dough. In this recipe, we have shared a full tutorial on how to make Bierocks dough from scratch. But you can make Bierocks from the frozen yeast roll. Some people also make them with store-bought biscuit dough. Also, don’t forget to thaw the roll before adding the fillings. Can I make Bierocks with Pizza Dough? Yes. Although I suggest you go for Chicago deep-dish pizza style because thin-crust doesn't go well with Bierocks. You can even experiment a bit by adding mozzarella to your Pizza Bierocks recipe; it has a mild taste so that it won't interfere with Bierock's amazing flavors. What can you serve with Bierocks? You can serve onion rings, crinkle fries, German potato salad, peas and carrots, side salad, and Kroketten. Also, don’t forget to serve a glass of German beer with these delicious stuffed buns. Follow these steps and you can confidently try to make delicious Bierocks. They're easy to make and taste great as an appetizer or as a main dish when served with your favorite dipping sauce. So, let’s make these amazing Bierocks together! Tips & Tricks for Bierocks Recipe The dough should be tacky, but it should not stick to the surface or to the hand. You can include ground sausage, horseradish, and shredded cheese in your filling. Some parts of the meat should be with fat, which, when frying, will soften the meat fibers and prevent the cutlets from being dry and hard. You can substitute the shredded cabbage for sauerkraut in these bierocks. Serve with mustard as a dipping sauce. For the perfect results, leave filled bierocks at room temperature and bake when they are double in size. Nutrition 311 calories protein 9.7g carbohydrates 39g fat 11g cholesterol 31mg sodium 412mg Conclusion We hope this blog post has helped you learn how to make the perfect bierocks! So what are you waiting for? Get out there and start making your own bierocks! If you follow these guidelines, you should have delicious homemade bierocks every time! Enjoy!
Discover the ultimate bierocks recipe! Learn the secrets to making perfect stuffed rolls that are delicious and easy to prepare. Try it now!
The pioneer woman Bierocks is a classic German meal consisting of cabbage, onions, and beef wrapped in a sweet roll. You have never lived until you have tasted homemade bierocks!. If you are a beginner cooker or you trying this recipe for the first time, just follow the steps carefully and you will make your first delicious Bierocks perfectly.
Bierocks are a famous German dish consisting of ground hamburger, cabbage, and onion all encased in a sweet bread roll. The combination is amazing!
Nebraska Runzas (Bierocks) are down-home food at it's best! Passed on by generations of Nebraska immigrants from the lower Volga. #Runza #Bierock
Save time in the kitchen by making the best Bierocks Recipe using frozen dinner rolls. Comforting, delicious, and super easy!
Bierocks are soft rolls stuffed with ground beef, cabbage and onions. This recipe kicks things up a notch with sauerkraut and gruyère.
Bierocks recipe pioneer woman is a popular recipe among Bierocks, i.e. German beer bread. This recipe has been around since the early 19th century. It is
The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.
My husband's connection to the Midwest finally inspired me to make these Paleo Gluten Free Bierocks (Runzas) and I'm so glad I did! Try them for yourself!
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
The buns are common across the Midwest but rarely seen in Portland.
If you grew up in Kansas or one of our neighboring states you are most likely familiar with Bierocks or otherwise known as Runzas in our northern neighboring state of Nebraska. They are one of my favorites. I'm a big fan of cabbage. You can always find them at our County Fairs here in the sunflower state. Growing up they were always on the school cafeteria menu. Heck, even our High School Juniors usually have them for sale for a prom fund raiser every year in our small town. They are said to have been brought over by German Russian Mennonite immigrants. The wives would create these delicious stuffed rolls and deliver them to their men who were working the crops. I recently shared the above picture on Facebook and was surprised on how regional of a dish this seems to be. Many people were asking for the recipe so here is my best shot. I usually just create as I go. Over the years of making them I have tinkered with the recipe. I used to add mustard to the mix but have removed that over time. This version has become the family favorite. Ingredients For Filling: 3 lb. ground beef 1 large onion, chopped 3 small garlic cloves, finely minced 3 tbsp. butter, cut up ½ cup water 2 tsp. Beef Bone concentrate (image below). 2 tsp. Chicken Bone concentrate (image below). 2 tsp. Worcestershire sauce 2 tsp. White vinegar 1+ tsp. black pepper (to taste) 1 + tsp. regular table salt (to taste) ½ tsp of Morton's seasoning blend (image below). ½ + tsp. Garlic powder (to taste) 1 head cabbage chopped 1 tsp. brown sugar 2 ½ cups (a couple Tblsp. per roll) of shredded mozzarella or cheese blend of your choice, optional. *One 3 lb. bag of 36 Rhodes Frozen Dinner Rolls (2 rolls will make one Bierock). You can also use the Texas rolls which are larger and you'll only need to use one per bierock. Or if all you have is a loaf of their frozen bread dough that will work too cutting each loaf into 8 slices.1 stick butter, melted Instructions *The night before, place frozen rolls in sprayed glass pans and wrap each tightly with plastic wrap that is also sprayed. Place into fridge to thaw overnight. When you are ready to start cooking your filling pull the rolls out of the fridge so they can finish doubling in size while you start cooking your filling. Preheat oven to 350°F. In a large frying pan, brown ground beef and onion until done, breaking up into small pieces. Drain any excess grease if necessary. Place ground beef back into your skillet and add garlic, and sauté 1 minute longer. Add butter, water, both bone broths, worcestershire, vinegar, black pepper, salt, garlic powder and Morton's blend. Add shredded cabbage stirring well to mix. Cook over medium-low heat, covered, stirring occasionally, until cabbage is very tender. Should take 15 - 20 minutes. During the last 5 minutes, add brown sugar stirring well and remove from heat. You can make this ahead of time and hold for 1 - 2 days. Spray 2 baking sheets with non-stick spray. Grab two rolls and keep the rest wrapped so they don't dry out. Combining two rolls pressing out the dough kind of like making a pizza into a 5-6 inch round circles or rectangles or whatever shape you are capable of pulling off. Spreading them on a dry counter can help with this. Oil or flour will make it impossible so keep your counter clean. Try to make edges thinner so you don't end up with a big clump of bread in the center once they are baked. Place about 2 tablespoons of shredded cheese in the center, then top with a generous scoop ( about ⅓-½ cup) of the meat mixture. You don't want your rolls understuffed. Bring up the sides, a bit at a time, pulling up and over the top, overlapping with each pull. Kind of like if you were making a Chinese dumpling. Pinch a little to seal, and place seam side down onto your prepared baking pan. Brush with melted butter. Continue with rest of rolls. When 6 are filled and ready to go: Cover the prepared bierocks with plastic wrap or a clean lint free kitchen towel and let them proof (rise) for about 20-30 minutes. Bake for 25 - 30 minutes or until golden brown. Make sure the bottom is done. Nobody likes a soggy bottom. Place on a cooling rack. Brush with melted butter if desired. Bake next tray when the first one are done. I usually use the first sheet pan for the last batch. You can crowd them more tightly if you like, but I don't like them to touch and they do expand being a yeast dough. Serve with your favorite side such as fries, chips, or a cucumber onion salad. I like to dip mine into a little yellow mustard and ketchup on the side. Most in my family eat them plain while others are known to enjoy them with spicy brown mustard. We prefer to reheat leftovers in the oven wrapped in foil until warm. You can individually wrap these and store them in the freezer for a later meal as well. Have you ever had or made Bierock's? If so how does your recipe differ? Please let me know if you have any questions on this recipe. Are you considering trying to make these? Let us know how they turn out. ✌️♥️🙏, Nick & Christina
Also known as runzas, these cabbage and beef filled rolls were brought to the Midwest United States by German Mennonite immigrants, where they still remain popular today.
Nebraska Runzas (Bierocks) are down-home food at it's best! Passed on by generations of Nebraska immigrants from the lower Volga. #Runza #Bierock
This is a favorite family recipe of ours!
Bierocks are soft rolls stuffed with ground beef, cabbage and onions. This recipe kicks things up a notch with sauerkraut and gruyère.
This is a recipe for how to make homemade bierocks (runza). This recipe includes a homemade yeast dough for the bierocks but it can be substituted with frozen rolls if you prefer.
If you grew up in Kansas or one of our neighboring states you are most likely familiar with Bierocks or otherwise known as Runzas in our northern neighboring state of Nebraska. They are one of my favorites. I'm a big fan of cabbage. You can always find them at our County Fairs here in the sunflower state. Growing up they were always on the school cafeteria menu. Heck, even our High School Juniors usually have them for sale for a prom fund raiser every year in our small town. They are said to have been brought over by German Russian Mennonite immigrants. The wives would create these delicious stuffed rolls and deliver them to their men who were working the crops. I recently shared the above picture on Facebook and was surprised on how regional of a dish this seems to be. Many people were asking for the recipe so here is my best shot. I usually just create as I go. Over the years of making them I have tinkered with the recipe. I used to add mustard to the mix but have removed that over time. This version has become the family favorite. Ingredients For Filling: 3 lb. ground beef 1 large onion, chopped 3 small garlic cloves, finely minced 3 tbsp. butter, cut up ½ cup water 2 tsp. Beef Bone concentrate (image below). 2 tsp. Chicken Bone concentrate (image below). 2 tsp. Worcestershire sauce 2 tsp. White vinegar 1+ tsp. black pepper (to taste) 1 + tsp. regular table salt (to taste) ½ tsp of Morton's seasoning blend (image below). ½ + tsp. Garlic powder (to taste) 1 head cabbage chopped 1 tsp. brown sugar 2 ½ cups (a couple Tblsp. per roll) of shredded mozzarella or cheese blend of your choice, optional. *One 3 lb. bag of 36 Rhodes Frozen Dinner Rolls (2 rolls will make one Bierock). You can also use the Texas rolls which are larger and you'll only need to use one per bierock. Or if all you have is a loaf of their frozen bread dough that will work too cutting each loaf into 8 slices.1 stick butter, melted Instructions *The night before, place frozen rolls in sprayed glass pans and wrap each tightly with plastic wrap that is also sprayed. Place into fridge to thaw overnight. When you are ready to start cooking your filling pull the rolls out of the fridge so they can finish doubling in size while you start cooking your filling. Preheat oven to 350°F. In a large frying pan, brown ground beef and onion until done, breaking up into small pieces. Drain any excess grease if necessary. Place ground beef back into your skillet and add garlic, and sauté 1 minute longer. Add butter, water, both bone broths, worcestershire, vinegar, black pepper, salt, garlic powder and Morton's blend. Add shredded cabbage stirring well to mix. Cook over medium-low heat, covered, stirring occasionally, until cabbage is very tender. Should take 15 - 20 minutes. During the last 5 minutes, add brown sugar stirring well and remove from heat. You can make this ahead of time and hold for 1 - 2 days. Spray 2 baking sheets with non-stick spray. Grab two rolls and keep the rest wrapped so they don't dry out. Combining two rolls pressing out the dough kind of like making a pizza into a 5-6 inch round circles or rectangles or whatever shape you are capable of pulling off. Spreading them on a dry counter can help with this. Oil or flour will make it impossible so keep your counter clean. Try to make edges thinner so you don't end up with a big clump of bread in the center once they are baked. Place about 2 tablespoons of shredded cheese in the center, then top with a generous scoop ( about ⅓-½ cup) of the meat mixture. You don't want your rolls understuffed. Bring up the sides, a bit at a time, pulling up and over the top, overlapping with each pull. Kind of like if you were making a Chinese dumpling. Pinch a little to seal, and place seam side down onto your prepared baking pan. Brush with melted butter. Continue with rest of rolls. When 6 are filled and ready to go: Cover the prepared bierocks with plastic wrap or a clean lint free kitchen towel and let them proof (rise) for about 20-30 minutes. Bake for 25 - 30 minutes or until golden brown. Make sure the bottom is done. Nobody likes a soggy bottom. Place on a cooling rack. Brush with melted butter if desired. Bake next tray when the first one are done. I usually use the first sheet pan for the last batch. You can crowd them more tightly if you like, but I don't like them to touch and they do expand being a yeast dough. Serve with your favorite side such as fries, chips, or a cucumber onion salad. I like to dip mine into a little yellow mustard and ketchup on the side. Most in my family eat them plain while others are known to enjoy them with spicy brown mustard. We prefer to reheat leftovers in the oven wrapped in foil until warm. You can individually wrap these and store them in the freezer for a later meal as well. Have you ever had or made Bierock's? If so how does your recipe differ? Please let me know if you have any questions on this recipe. Are you considering trying to make these? Let us know how they turn out. ✌️♥️🙏, Nick & Christina
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
This recipe is super easy, just make sure to cook the mushrooms until they stop releasing liquid. This will keep the dough nice and flaky.
Delicious Beef Bierocks Recipe: Enjoy homemade, savory beef-filled pastries with a perfect blend of spices
Bierocks are soft rolls filled with ground beef, onion, and cabbage for a tasty German sandwich that's a great alternative to Finnish pasty.
Are you tired of making the same boring sandwiches again and again? Don’t worry. Today we are going to share the German stuffed Bierocks recipe. This particular recipe will teach you how to make Bierocks from scratch, so they’ll be more delicious than any store-bought ones you could buy! By making this delicious Bierocks recipe, you’ll never have to worry about serving boring sandwiches again. :) Bierocks are a staple in the cuisines of certain European countries, especially Germany and Russia. And while many people know about them, most don’t know how to make them authentically. No worries, I'm an expert in German recipes; you can check out my German Bratwurst and German Goeta Recipes. These are very popular here on Cooking Frog, and hopefully, this German Bierocks Recipe will be as well. What are Bierocks? Bierocks are delicious German pastry pocket sandwiches made with flour, water, yeast, and a variety of savories. They're often filled with ground beef and have a crunchy, flaky outside and a fluffy, soft inside. Bierocks were brought to the US by German/Russian immigrants somewhere around the 1870s. In the US, they are called "Kraut Bierocks" They are very easy to bake and can be filled with all sorts of savories. They're a common dish at social gatherings. German Bierocks Recipe Ingredients Ingredients For Bierocks Dough ¼ cup sugar 1 cup lukewarm milk 4 cups all-purpose flour (unbleached) 2 ½ tsp dry yeast 2 tbsp melted butter (salted) ¾ tsp salt 1 egg (at room temperature and beaten) For Filling ½ large onion (diced) ½ lb ground beef ¼ tsp salt 3 cups shredded cabbage ¼ tsp black pepper (ground) 1 tbsp milk Instructions Bierocks Dough Recipe Mixing the Ingredients: In a large bowl, combine sugar and milk, stirring until the sugar dissolves. Add yeast to this mixture and let it sit for 7-10 minutes, until it starts to foam. This indicates the yeast is active. Preparing the Dough: Whisk the yeast mixture and add half of the flour, an egg, melted butter, and salt. Stir until well combined. Gradually add the remaining flour, and knead the mixture for 10-12 minutes. The goal is a smooth, soft dough. Letting the Dough Rise: Place the dough back in the bowl. Cover it with a damp towel or plastic wrap to prevent drying. Let the dough rise for about an hour in a warm spot. It should double in size. During this waiting period, you can prepare the filling. Preparing the Filling Cooking the Meat: In a large non-stick pan, cook the meat over medium-high heat for 5-7 minutes until it browns. Drain any excess grease. Adding Cabbage: Mix in the cabbage with the meat, cooking for another 8-10 minutes. The cabbage should become tender. Seasoning: Turn off the heat and season the mixture with salt and pepper to taste. Assembling and Baking the Bierocks Preparation: Preheat your oven to 375°F (190°C). Grease a baking sheet to prevent sticking. Shaping the Bierocks: Roll out the risen dough on a clean surface and divide it into 8 equal portions. Flatten each piece into a circle (about 4-5 inches in diameter). Place 2-3 tablespoons of the filling in the center of each circle. Sealing the Bierocks: Carefully bring the edges of the dough over the filling, pinching them together to seal. This will create a stuffed pocket. Baking: Place the sealed bierocks on the greased baking sheet. Brush the tops with milk for a golden finish. Bake in the preheated oven for 25-30 minutes, or until golden brown. Cooling: After baking, remove the bierocks and let them cool on a wire rack. Spread the love for cooking! Pin this delightful Bierocks recipe to your Pinterest board and share the joy of homemade goodness with your followers. Let's make this recipe a staple in kitchens everywhere! What is the difference between bierocks and runzas? Are bierocks the same as runzas? The differences between bierocks and runzas are quite small. In fact, most people consider them to be pretty much the same. The main difference between bierocks and runzas comes from where the dish is from. In the case of bierocks, from Germany. And in the case of runzas, the dish is from Nebraska. The 2nd difference between them is the shape. Bierocks are round. On the other hand, Runzas are rectangular. Are bierocks the same as pierogies? Bierocks are equally delicious as pierogies or varenyky, but they are not the same. You can check our recipe for Polish Cabbage pierogies. Bierocks are made with yeast dough. On the other hand, pierogies are made with unleavened dough, and they resemble dumplings more. How do you store and reheat Bierocks? Bierocks can be stored in the refrigerator for up to 3 days. You can even freeze them after baking. Take out the frozen Bierocks from the freezer 4-5 hours before eating and warm them in the oven for 8-10 minutes. If you notice they start to brown too quickly, simply wrap them in the foil. We will not recommend microwaving the frozen Bierocks because they will get soggy. Can I make Bierocks with the frozen rolls? Traditionally, Bierocks are made with homemade soft yeast roll dough. In this recipe, we have shared a full tutorial on how to make Bierocks dough from scratch. But you can make Bierocks from the frozen yeast roll. Some people also make them with store-bought biscuit dough. Also, don’t forget to thaw the roll before adding the fillings. Can I make Bierocks with Pizza Dough? Yes. Although I suggest you go for Chicago deep-dish pizza style because thin-crust doesn't go well with Bierocks. You can even experiment a bit by adding mozzarella to your Pizza Bierocks recipe; it has a mild taste so that it won't interfere with Bierock's amazing flavors. What can you serve with Bierocks? You can serve onion rings, crinkle fries, German potato salad, peas and carrots, side salad, and Kroketten. Also, don’t forget to serve a glass of German beer with these delicious stuffed buns. Follow these steps and you can confidently try to make delicious Bierocks. They're easy to make and taste great as an appetizer or as a main dish when served with your favorite dipping sauce. So, let’s make these amazing Bierocks together! Tips & Tricks for Bierocks Recipe The dough should be tacky, but it should not stick to the surface or to the hand. You can include ground sausage, horseradish, and shredded cheese in your filling. Some parts of the meat should be with fat, which, when frying, will soften the meat fibers and prevent the cutlets from being dry and hard. You can substitute the shredded cabbage for sauerkraut in these bierocks. Serve with mustard as a dipping sauce. For the perfect results, leave filled bierocks at room temperature and bake when they are double in size. Nutrition 311 calories protein 9.7g carbohydrates 39g fat 11g cholesterol 31mg sodium 412mg Conclusion We hope this blog post has helped you learn how to make the perfect bierocks! So what are you waiting for? Get out there and start making your own bierocks! If you follow these guidelines, you should have delicious homemade bierocks every time! Enjoy!
The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.
Gluten free bierocks, the traditional Russian meat-filled bread, are made gluten free with your favorite fillings.
Bierocks (also known as runzas) are small yeast rolls stuffed with ground beef, onions, and cabbage. They're the perfect snack or lunch.
Depending where you are looking for a delicious stuffed bread in this world - it can be known by many different names. I grew up in Kansas, where we refer to these round stuffed breads as bierock. The bierock is one of many similar pastries you can find throughout the United States that followed a long line of tweaks and adaptations after originating from Russian pirozhki - which boast a soft dough stuffed with a (frequently savory) filling. Bierock is the name that was ultimately given to the German interpretation of this bake, which are still wildly popular in many areas of the United States that have large Russian and/or German populations. These were a special savory treat among many sweet options at German bakeries, and I loved to snag them - whatever they were filled with. This particular bierock features a non-traditional filling inspired by queso fundido. Inside the fluffy bread, you’ll find lots of melty, stretchy Oaxaca cheese alongside plenty of chorizo. (If you can’t find Oaxaca, you can substitute low moisture mozzarella or brick cheese instead.) These are best served warm. They can be reheated in the toaster oven or microwave—or to re-heat in the oven, wrap each pastry in foil, and warm at 350°F for 15 minutes.
These homemade Bierocks are filled dough pockets that are hearty and delicious. Perfect for a tractor meal or any meal. A little bit of work but they are worth it!
Gluten free bierocks, the traditional Russian meat-filled bread, are made gluten free with your favorite fillings.
This is a recipe for how to make homemade bierocks (runza). This recipe includes a homemade yeast dough for the bierocks but it can be substituted with frozen rolls if you prefer.
I made the mistake of posting a food photo on Facebook last month without explaining how to make the things. Yesterday several friends took ...
The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.
I had never heard of a Runza or Bierock before. but now that I've tried them I can't get enough of them! A vegan hot pocket!
Bierocks (pronounced Bee-rocks) are fluffy yeasted buns filled with ground meat, onions, and cabbage, along with other savory ingredients.
Asian-Spiced Beef Cabbage Bao Bierock feature seasoned meat and cabbage mixture spiced with fiery Korean gochujang chile paste, sesame, garlic, and ginger.
