* Exported from MasterCook *
Rolls, German Stuffed Bierocks
Recipe By : Sarah Ozimek
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Low Fat Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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For the Dough
1 c milk -- warmed to 80F
1/4 c sugar -- white
2 1/4 tsp active dry yeast
4 c all-purpose flour -- unbleached
2 Tbsp butter -- salted, melted & cooled
1 egg -- beaten
3/4 tsp salt
For the Filling
1/2 lb ground beef -- (85-90% lean)
1/2 onion -- diced
3 c cabbage -- shredded, (about 1/4 of a med head)
1/4 tsp salt
1/4 tsp ground black pepper
Last But Not Least
1 Tbsp milk
The flavorful combination of beef and cabbage stuffed in a fluffy
roll makes German Bierocks the perfect hand-held food to go along
with your Oktoberfest beer.
German Bierocks: The Perfect All-In-One Meal
Bierocks (pronounced bee-ROK) are yeast-raised rolls that are filled
with a savory filling.
They originated in Eastern Europe and are very common among German
immigrants to the US.
How To Make Bierocks
For what looks like it could be a complicated dish, bierocks are
quite simple to make. The most time consuming part is the time it
takes for the bread dough to rise, and that's all hands-off time.
We make use of this time to make the filling, which is just a simple
sauteed mixture of beef, cabbage, and seasonings.
Once your dough is risen and ready, you simply divide it into eight
portions and roll each into a ball. These balls get flattened a bit,
so you can add the filling and create a pocket.
The important part is making sure the dough gets pinched tightly
closed around the filling.
You don't want any filling to spill out before you take a bite!
How To Reheat Bierocks: We like to make a double batch of these rolls
whenever we make them, because they freeze SO well.
We freeze them after baking, so they just need to be thawed on the
counter for a few hours. Then a quick stint in the microwave is
really all you need to get them nice a warm!
It's so handy to be able to pull a couple frozen rolls out of the
freezer and reheat them for a quick meal!
PREP: 2 hours 30 minutes
COOK: 20 minutes
TOTAL: 2 hours 50 minutes
For the Dough: In a large mixing bowl, mix milk and sugar to dissolve
the sugar. Sprinkle yeast over the milk mixture and let stand for 5
to 10 minutes, until the yeast softens and starts to foam.
Whisk mixture to combine and whisk in 2 c of flour.
Add melted butter, egg and salt. Whisk to incorporate.
Stir in remaining flour 1/4 c at a time until the dough comes
together. Turn dough onto your counter and knead, 10 to 15 min, until
a soft, smooth dough forms, adding flour as needed. (Your finished
dough should be tacky, but not stick to your hand or your kneading surface.)
Shape dough into a round; place it in a greased bowl, turning to coat
the dough. Cover the dough loosely with plastic wrap or a damp towel
and place in a warm, draft-free place to rise until doubled in bulk,
about 1 hour.
For the Filling: While the dough rises, make your filling. In a large
non-stick frying pan, brown meat over medium high until mostly
cooked, 5 to 7 min.
Drain as much of the grease from the pan as you can, while not losing
the meat from the pan. Return the pan to the heat and add onions.
Cook 2 to 3 min, until they begin to soften.
Add cabbage and cook 7 to 10 minutes, until cabbage is tender.
Remove filling from heat and season with salt and pepper.
Putting it all together
Knock back the risen dough and turn onto your work surface.
Divide dough into 8 balls (roughly 3 oz each). Flatten each ball to a
circle 4-5" in diameter. (If the dough springs back, flatten as much
as you can, cover, and let the dough rest for 3 to 5 min before
attempting to flatten further.)
Spoon 2 large tablespoons of filling onto the center of each circle,
leaving the edges clear.
Bring the edges together and pinch them to seal the dough completely.
Continue until all the dough and filling has been used.
Place the shaped bierocks on a greased baking sheet and let rise,
covered 30 to 45 min, until roughly 1.5x their original size.
During the last 10 minutes of rising time preheat your oven to 375F.
Brush the bierocks lightly with milk and bake for 20 to 25 min, until
golden brown and hollow sounding when tapped.
Remove from oven and let cook on a wire rack.
Notes: These rolls freeze well after baking. To eat, just take them
out of the freezer in the morning and they will be thaw by lunchtime.
Warm them in the microwave for 1 to 2 minutes in 30 second increments
to heat through.
S(Internet address):
https://www.curiouscuisiniere.com/bierocks/
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Per Serving (excluding unknown items): 409 Calories; 13g Fat (28.6%
calories from fat); 14g Protein; 58g Carbohydrate; 3g Dietary Fiber;
63mg Cholesterol; 348mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2021 - 1031