German Bierocks
Servings
8-12
Servings
8-12
Ingredients
Dough
Filling
Instructions
Dough
  1. In a large bowl, place milk & butter. Microwave for 30 seconds at a time until butter has melted. Add sugar & whisk to dissolve. Whisk mixture until it has cooled to lukewarm. Sprinkle yeast over milk mixture & allow to stand 5-10 minutes, until foamy. Whisk again, adding in 2 cups of flour, egg & salt.
  2. Stir in remaining flour, 1/4 cup at a time until dough comes together. On a floured surface knead dough 10-15 minutes until soft, smooth dough forms, adding flour as needed. Dough should be tacky but not sticking to your hands.
  3. Shape dough into a disk; place in a greased bowl, turning dough to coat. Cover loosely with plastic wrap & place in a warm, draft-free place to rise, about 1 hour or until doubled in bulk.
Filling
  1. In a large skillet, brown meat until almost cooked, 5-7 minutes. Drain grease from pan, add onions & cook 2-3 minutes or until they begin to soften. Add cabbage & cook 7-10 minutes, until cabbage is tender. Remove from heat & season with salt & pepper.
Forming Bierocks
  1. Place dough on a floured work surface, knocking it back. Divide into 8-12 balls (about 85 g each). Flatten each ball to a circle 4-5″ in diameter. Spoon 2 large Tbsp of filling onto the center of each circle, leaving edges clear. Bring the edges together & pinch them to seal dough completely. Continue with rest of the filling & dough.
  2. Place the shaped ‘bierocks’ on a greased baking sheet & allow to rise, covered 30-45 minutes until roughly 1 1/2 times the original size. Preheat oven to 375 F. during the last 10 minutes of rising time. Brush bierocks lightly with milk & bake 20-25 minutes or until golden & hollow sounding when tapped. Remove from oven & cool on a wire rack.
Recipe Notes