Homemade Bierocks
Living in northwest Kansas in the Volga-German community of Hays, there are plenty of occasions to eat bierocks throughout the year. My favorites though, are the ones we make in our own kitchen.
Here's the recipe:
Dough:
Any homemade bread dough recipe or frozen bread rolls (we use either Kroger or Rhodes frozen dinner roll dough). This recipe makes about 15-17 bierocks, using two "rolls" of dough for each one, so you want to thaw and rise 30-34 frozen rolls.
Filling:
3 lbs of hamburger
1 medium onion, chopped.
1 medium head of cabbage, chopped.
salt/pepper to taste (I use lots of black pepper in mine)
Velveeta slices (if you like yours with cheese).
Brown hamburger and onions. Salt and pepper the meat/onion mixture liberally. Drain the fat from the meat. Add chopped cabbage and cook until cabbage is wilted and cooked through. Remove from heat.
Grab two rolls worth of bread dough and roll out on a floured surface until it is about 1/4 inch thick. If using cheese, place 1/2 slice of cheese in the middle of the dough. Place a couple of spoonfuls of meat/cabbage mixture in middle of dough. Gather edges up and pinch together. Place seam/pinch side down on a baking sheet lined with parchment paper (how in the world do people bake without parchment paper? I think it is one of science's greatest gifts to cooking).
Bake at 350 for about 20 minutes until browned.
This recipe will get you about 15-17 bierocks. The freeze fantastic!
