BIEROCKS
This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!-Ellen Batt, Hoisington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 24 servings.
Number Of Ingredients 15
Steps:
- For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.
Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
Provided by FlemishMinx
Categories Savory Pies
Time 2h30m
Yield 15 Bierocks
Number Of Ingredients 13
Steps:
- FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
- This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
- Season with salt, pepper, and cayenne, if desired.
- In a separate pan, brown the hamburger.
- Season with salt, pepper, and cayenne, if desired.
- Mix the cabbage/onion with the hamburger thoroughly.
- You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
- DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
- In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
- Ad to flour mixture; add eggs.
- Beat at low speed for 1/2 minute, then three minutes at high speed.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn out onto a floured surface.
- Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball, and place in a greased bowl; turn once.
- Cover and let rise in a warm place till double (about 1 hour).
- Punch down and cover; let rest 10 minutes.
- ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
- Cut into squares of 3 inches by 3 or 4 inches by 4.
- By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
- For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
- You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
- Water on your fingertips will facilitate them staying"glued" together.
- The end product should be a square with a seam running from each corner to the center where all four are joined.
- Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
- Let raise 30 minutes.
- Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
BIERROCKS I
Pastry pockets filled with beef, cabbage, onions, and cheese. Can go straight from the freezer in to the oven.
Provided by ANDIBECKMAN
Categories World Cuisine Recipes European German
Time 1h5m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Dough: In a large bowl, mix together milk and oil. Stir in eggs, yeast, sugar, salt and 5 cups of flour. Mix well adding remaining cup of flour as necessary to form kneadable dough. Knead for a few minutes, then cover bowl and let dough rise one hour in a warm place.
- To Make Filling: Brown beef in a large saucepan; do not drain juices. Add onion and cabbage to skillet and continue cooking until onion is soft; add salt and pepper to taste. Let cool.
- After dough has risen, roll out hunks of dough (about the size of tennis balls) as thin as possible. Place 1/2 slice of cheese on dough, top with filling, then place other 1/2 of cheese on top of filling. Fold over and seal like a turnover (moistening edges with water may help seal them). Place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until golden brown. Serve immediately or cool and freeze for later. To reheat frozen bierrocks simply bake until hot.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 41.4 g, Cholesterol 92.9 mg, Fat 20.1 g, Fiber 1.9 g, Protein 22.9 g, SaturatedFat 9.1 g, Sodium 607.6 mg, Sugar 8.1 g
BIEROCKS - OLD FASHIONED VOLGA GERMAN HAMBURGERS RECIPE - (4.2/5)
Provided by tjberens
Number Of Ingredients 23
Steps:
- Dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in milk, sugar, margarine, eggs, salt, baking powder, and 1/2 of the flour. Beat until smooth; add shortening and remaining flour until dough pulls together. Place in oiled bowl. Cover and let rise for 1 hour. Filling: In a large skillet, brown hamburger and sausage together. Drain, saving drippings in the skillet, and set aside. Add the 2 tablespoons olive oil. Saute onion, garlic, salt, lemon pepper, and mustard for 1 to 2 minutes. Add the cup of water, cabbage, and meat mixture. Simmer 30 minutes. Drain any excess fluid. Cool until lukewarm-about the same time it takes the dough to rise. Preheat oven to 350 degrees. Coat a cookie sheet with non-stick spray. Punch down dough and divide (20 pieces for appetizers; 10 pieces for entrees). Roll each piece of dough into a 1/8-1/4-inch thick square on a lightly floured surface and add filling (2 to 3 tablespoons for appetizers; 4 to 5 tablespoons for entrees). Fold corners to the center and pinch to seal edges. Place on prepared cookie sheet with pinched edges down. Let rise for 1 hour. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water). Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Brush with butter (if not already done) and serve warm.
BEER ROCKS / BIEROCKS
These are popular..where I come from (Central Valley of California) living up in the U.P. no one has ever heard of them...but they seem to enjoy eating them LOL.
Provided by katie in the UP
Categories Lunch/Snacks
Time 1h15m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Fry beef, cabbage and onions. Add seasonings.
- Let filling cool.
- Roll out each bread roll, into approx 7 inch round.
- Place filling in middle and seal well.
- Place on baking sheet, sprayed with veggie cooking spray.
- Bake at 350 for approx 30 minutes, until browned.
Nutrition Facts : Calories 68, Fat 1.9, SaturatedFat 0.9, Cholesterol 23.4, Sodium 34.4, Carbohydrate 3.8, Fiber 1.4, Sugar 2, Protein 8.8
BIERROCKS III
German pastry sandwiches filled with meat, cabbage and onions. If preferred, use any plain roll dough of your choice. Pastries can be frozen and reheated.
Provided by Sallie
Categories World Cuisine Recipes European German
Time 2h5m
Yield 18
Number Of Ingredients 7
Steps:
- Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
- In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
- Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
- Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 11.9 g, Cholesterol 48.2 mg, Fat 21.6 g, Fiber 0.5 g, Protein 10.7 g, SaturatedFat 8.6 g, Sodium 523 mg, Sugar 2.9 g
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- Bloom the yeast in the warm water for 10 minutes, then mix all the remaining dough incredient together in a bowl. Knead on a floured surface for 5 minutes, then cover and let rest 1 hour.
- Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste. Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Turn off the heat, and, when this is cool, mix well with the uncooked meat. Set in the fridge.
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