So yesterday we decided to go find a recipe for bierocks, that wonderful creation of meat and cabbage inside a sweet yeast roll. The first batch turned out wonderfully, and hopefully the next batch that will be put together tomorrow will be equally tasty. We found the bread recipe here, and we made the filling up as we went along.
Dough recipe is as follows:
- 2 packets of yeast
- 1 tablespoon+ 3/4 cup of sugar
- 1 cup of water
- 1 tablespoon salt
- 2 cups warm milk
- 4 cups+4 cups of flour
- 2/3 cups lard (we used canola oil)
- 2 eggs
Proof the yeast in the warm water with the tablespoon of sugar. While that is proofing, mix the milk with the salt and the rest of the sugar, then mix in the oil, and eggs. Gradually add in 4 cups of flour until it just comes together. Then add the yeasty water, and mix. You’re going to end up with a pretty soupy mess as a starter, and that’s just fine. Leave it alone for about an hour. After that hour is up, add the other four cups of flour and mix until combined. Knead it a couple of times to form a rough ball, and then let it rise again in a lightly oiled bowl with a towel over it.
Note: The dough was pretty loose at this point, and I was a bit worried, but it ended up turning out just fine in the end.
While that is rising, the filling can be made.
- 1.5 lbs ground meat (we use beef)
- 1 jumbo or 1.5 large onions
- 1/2 a head of green cabbage
- Salt and pepper
Brown the meat in a skillet. Finely chop the onions, and add them to the beef. Finely chop the cabbage and add it to the meat and onion. Season with salt and pepper. We used around a teaspoon of salt and about 3 tablespoons of black pepper. The filling should have a definite peppery taste and heat to it. Let the vegetable matter cook down.
Preheat the oven to 350 degrees. Divide the dough in 4 equal portions, and return three to the bowl. Divide the remaining portion in about 5 equal portions. Roll each one out until it is about 1/8th-1/4th of an inch thick. Spoon 3-4 tablespoons of filling into the center of it, leaving about half an in on the top and bottom, and around 2 inches of either side. If desired, cheese can be added at this point- we used some shredded cheddar we found in the fridge. Don’t add too much cheese, just a good pinch per bierock. Once the dough is filled, fold one side over the filling. It may be helpful to have some water on hand to help seal the top and bottom of the dough. Then, the other side of the dough is folded over and the top and bottom is pinched to ensure there’s no leaking. The overlapping dough flaps help prevent the filling from leaking out during the baking process. Place finished bierock on a parchment lined baking sheet, and brush lightly with melted butter. Bake for 15-17 minutes, until golden brown. Serve with mustard.
The bierocks refrigerate and freeze well, and they microwave surprisingly well. If you have family or friends hanging around while these are being made, you may want to make a double batch-they tend to disappear very quickly.
EDIT: Batch number 2 was made today.
We changed the oil to a 1:1 ratio of oil to butter, and we increased the cooking temperature to 375F and added a simple egg wash (1 beaten egg to 1tbsp water) brushed on the top before baking. This resulted in bierocks that browned much better, and a slightly chewier bread, which ultimately yielded a bierock closer in every way to the local bierock restaurant here in Wichita.