Bierocks

Linda Pauls
Buhler, Kansas

Filling:
1 lb. lean ground
1 lg. onion, chopped
6 to 7 c. shredded cabbage
1/4 tsp. garlic powder
salt and pepper to taste

Brown meat and onions with salt, pepper, and garlic powder.  Add shredded cabbage and cook until cabbage is done, stirring occassionally. Set aside.

Dough:
2 c. milk
1/2 c. sugar
2 tsp salt
1/2 c. butter or margarine
5 1/2 to 6 1/2 c. all-purpose flour
2 pkgs. active yeast
2 eggs, beaten

Heat milk, sugar, salt and butter until medium warm (115°).  Beat in about 2 cups flour mixed with the yeast.  Add eggs, continue to mix with mixer or spoon.  Add flour, using the amount necessary to make a soft dough, but easy to handle.  Knead until smooth and elastic.  Cover and let rise until doubled.  Knead down and let rise again. Punch down and let rest 10 minutes; shape into a large rolland flatten with the rolling pin or roll the dough out and cut the dough with about 2 T. filing. Bring opposite corners together in center.  Press open edges together until surface is sealed well. Turn bierocks smooth side up on cookie sheet.  Let set for 15 minutes and bake in 350º oven until brown, about 15 minutes.  Serve hot.  Yield: 24-30 bierocks. *I found that by using a toothpick and poking the rolls several times, it helped them from not breaking open so much.  * The word “Bierocks”  is Slavic in origin.  The Molotschna Mennonites, from Russia brought them to America.

2 responses

28 08 2011
grannyb57

You can use Rhoades dough for rolls too and makes them faster…Yum

29 08 2011
Vicki Adrian

Thanks for the tip…Yes, Rhades Rolls work great! ~Vicki

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