Prep 2 hrs
Cook 20 mins
When I was first married, we lived in a very small town in western Kansas that has a strong German influence. Bierocks were a staple of community events including dinners & fundraising events. It is very common to purchase or make extras & freeze them for later. These aren't traditional bierocks because I've tweaked the recipe so that it's more appealing to my children.
- 1.5 (1/3 ounce) packages active dry yeast
- 1⁄2 cup white sugar
- 2 cups warm water
- 6 cups all-purpose flour
- 1⁄2 cup powdered milk
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup shortening, melted
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 cup chopped onion
- 3 cups shredded cabbage
- 3 tablespoons prepared mustard
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1⁄2 cup shredded processed American cheese
- 1⁄2 cup shredded cheddar cheese
- To make sweet dough: In a large bowl combine the yeast, sugar and water. Mix together.
- Stir in dry milk, baking powder and shortening.
- Add flour, 1 cup at a time, mixing thoroughly after each addition. Reduce or increase flour as needed and knead until dough is elastic and not sticky.
- Clean & dry bowl. Lightly oil/grease the bowl & place dough back inside it. Turn dough to coat.
- Cover bowl with damp cloth & let rise until double in size. Punch down dough.
- To make filling (can do while dough is rising): Brown beef, sausage & onion in large skillet over medium high heat.
- Drain extra fat from meat (or place in metal colander & rinse with hot water).
- Add cabbage, mustard, salt and pepper. Cook 5-7 minutes until cabbage just starts to wilt.
- Turn heat off and add cheeses, stirring until melted.
- Preheat over to 350 degrees F.
- Divide dough into 12 equal portions.
- Flatten & roll each dough portion into a circle that this approximately 1/2 inch thick.
- Place approximately 1/2 cup of filling in center of dough round. Pull edges of dough up together in a center point to form a dough ball around the meat filling.
- Place folded-side-down on a lightly oiled/greased cookie sheet.
- Repeat with remaining dough/filling.
- Bake in preheated oven for 20 minutes or until brown.