Bierocks are a German dish of sweet dinner rolls stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!
Bierocks are a German dish of sweet dinner rolls stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!
My mother in law is German and we make this same dish all of the time. She uses the same bread recipe, however I substitue a sweet refrigerator roll recipe and make them ahead. If I have leftovers I make cinnamon rolls for dessert. I also make several ahead and freeze them for later use--just make sure they are completely thawed before baking.Read More
Hmm, not bad, but nothing special. Everyone commented that there was way too much bread for the meat filling. (Think about it - 1 lb of hamburger and 7 cups of flour???) I'd say to half the dough (or use it for something else like others did) and roll it out much thinner. I added garlic, paprika, and celery seed, and it was just okay. The concept is fun, though. I think I'll try it with less bread and something like ham, swiss, and mustard inside.Read More
My mother in law is German and we make this same dish all of the time. She uses the same bread recipe, however I substitue a sweet refrigerator roll recipe and make them ahead. If I have leftovers I make cinnamon rolls for dessert. I also make several ahead and freeze them for later use--just make sure they are completely thawed before baking.
My mother has been fixing these since I was tiny and now I've started doing the same. If you like more flavor in the filling, try adding celery seed. It really livens it up.
Simply fabulous. I confess, my recipe bears no resemblance to the original. I opted to use ground turkey, liberally seasoned with pepper and a garlic/salt seasoning. I made some very creamy Cheddar cheesy mashed potatoes andmixed into the browned turkey, then just for the helluva it, added some chopped steamed broccolli. filled the dough circles with this and baked and O MY HEAVENS. Family couldn't stop raving. Served with corn chowder, peanut butter cookies for dessert. All on a rainy blustery day. Thanks for the inspiration. What I made doesn't begin to be the original which I'm sure is wonderful too. But it was darned good!
This was perfect! i made half the recipe, with same amount of beef and did just onions instead of cabbage, i also added garlic and paprika to the beef. This came out so great, my inlaws gave me praise, and my brother in law ate two, these people are EXTREMELY hard to impress and very picky eaters so this recipe was awesome!
My husband has been talking about these for years so I decided to try this recipe and am very glad I did. Followed fairly close to recipe but added some shredded carrots and a garlic clove or two with meat. Had extra dough so I patted it out rectangle, put a layer of butter on top, sprinkled br. sugar and cinn. on then rolled it up and sliced 1/2 in slices. put in buttered round pan and let rise 1 hr or so. 350 for 30 min. Made a vanilla glaze from this site and added some cinn to it also. Husband and son said it could use more of the Br. sugar cinn mix. Next time :)Great way to use up leftovers.
very tasty- a perfect lunch or dinner served with a cold german potato salad! The recipe sounds hard, but is actually very easy to do. The dough comes out perfectly, and I will try a different filling next time! I used fast rise yeast.
These were fantastic! My family is German, so I used to eat bierocks as a kid, and this is the first time since my childhood that I have eaten them. They were just as I remembered. My family loved them, even my finiky 2 year old. Thanks Pam!
I am not experienced with making dough, in fact any time I try to use yeast in something it turns out pretty bad- probably something I do wrong... But this recipe turned out perfect for me! When it came to the dough I did refrigerate for about 4 hours, I also coated the bowl with vegetable oil and rolled the dough in it so it was covered in oil. I did not use any flour to press out my dough pieces. I cut recipe for dough in half (left the filling the same) and it made exactly 10, with a small amount of filling left over. They were gorgeous- just like the first picture that's posted! I did add lots of seasoning to the filling. If you are scared at all about working with bread dough do NOT be- this recipe is awesome. I plan to use it for dinner rolls, cinnamon rolls, pizza pockets, etc. Thanks Pam!!!
Hmm, not bad, but nothing special. Everyone commented that there was way too much bread for the meat filling. (Think about it - 1 lb of hamburger and 7 cups of flour???) I'd say to half the dough (or use it for something else like others did) and roll it out much thinner. I added garlic, paprika, and celery seed, and it was just okay. The concept is fun, though. I think I'll try it with less bread and something like ham, swiss, and mustard inside.
If you are looking for an authentic bierock recipe, this one is spot on. Normally, I don’t use a recipe, but thought I would give this one a try. It’s absolutely perfect from the bread dough to the meat filling. These are good sized bierocks. The finished product is about 4” in diameter. For sake of ease, I roll the dough into a 16 x 20 rectangle and cut into 20 (4x4) pieces. P.S. Don’t forget the spicy German mustard. It's a must!
I am vegetarian, so I changed the beef to Boca's "fake meat," and I added a touch of shredded cheddar. My friend's husband (as well as my own) never knew the difference! This was wonderful, and tastes exactly how bierocks should. It is also pretty simple to make.
One of the best recipes I have tried! The bread around the meat is wonderful, the meat could use a little more seasoning.
I have been using this website for a few years and this is my 3rd review. I just don't get impressed easily. But these rolls are so delicious that I have to give it 5 stars. I followed the recipe to a dot (except for adding some garlic to the filling but I add garlic to everything). I LOVE IT!
This was a really great recipe. I used 1 and 1/2 pounds of hamburger and the whole head of cabbage. Naturally this recipe is a little bland so I added garlic and other seasonings. It turned out awesome. Instead of making 20 little ones I made 10 bigger bierocks. The bread was wonderful as well. I was really surprised that it was such a simple recipe and turned out perfect. Definitly try it! Make sure you have enough time, it's a little time consuming. But well worth it and there great heated up in the microwave. We ate with mustard or gravy. YUM!
my mom has made these little treats for years. only she uses diced pork roast. still very delicious. even my polish husband loves these.
I had never heard of Bierocks or Runzas before, but the recipe sounded good and I'm glad I tried them. These were so delicious! The dough is perfect- so soft and tasty- although I did have to add additional flour since it was quite sticky to work with at first. The recipe yielded 25 bierocks, which were gone in about 48 hours. I added some fresh thyme and parsley to the filling, but kept everything else the same. Will make these again and again. Thanks!
This review refers to the DOUGH part of the recipe only. I found the dough miserable to work with. I think the problem was the part where it says "refrigerate dough for 2 hours or let it rise for 1 hour". I chose to let it rise for 1 hour. I think it NEEDED to be cold! It tore and tore and tore again while I tried to work with it. I managed though, and it was REALLY tasty (hence the 4 stars) but in the future I'm going to knead the dough (no kneading in this recipe) before I let it rise and I'm going to make sure the dough is chilly before I start trying to force it into specific shapes! So I detract 1 star from the overall recipe.
I made these for an Oktoberfest party over the weekend and they were a total hit! I did not change the recipe at all and I thought they were perfect. I am a beginner when it comes to working with dough so it did take me a few hours to make them. I also had to roll out on a floured surface as the dough was really sticky. I brushed the tops with melted salted butter, and it provided a nice salty counter to the sweet rolls. I will definitely make these again!!!
LOVE this recipe! However, I did make some slight changes to it based on other reviewers sharing that they felt like the filling (meat and veggies) needed a touch more flavor. So, that's what I did! I added in the following spices: cayenne pepper, paprika, oregano, garlic powder, basil, sea salt, pepper and thyme leaves. Most of the time when I am cooking, I never measure ingredients so I added these to taste while browning the ground beef. Also, while cooking the overall meat and veggie mixture, I drizzled canola oil on it to make sure that when it would be cooking inside the rolls that they would be nice and moist on the inside of them. About halfway through their baking time, I used a basting brush to coat the rolls with a touch of leftover bacon/sausage grease. Gave them character and they came out golden brown! I served them with homemade mashed potatoes, homemade spaghetti sauce (for dipping), and beer.The recipe does make a large portion of rolls so the ones that I had leftover, I individually wrapped them and placed them into a ziplock bag in the freezer for future 'quick' dinners on the go. Thanks for a great recipe!!!!
Great recipe of a classic Volga-German dish. I like to add mustard. Sometimes I change the filling to ham and cheese or hamburger taco. These are time-consuming but freeze well and make an easy snack or meal.
Made almost as written. I did not have time to make the buns, so I bought some frozen grands and thawed them quickly in the oven, flattened them and then filled. I didn't cook the cabbage for a full 30 minutes, I didn't want it to get soggy or mushy. These were great, brushed with the butter after. I ate four at one time! Will definitely be making again.
So good! Hubby was very impressed with these. I made as written and they are very good, but would be great with added spices to the meat mixture. I mixed the dough up in the KA and put it in a warm spot to rise for an hour. It rose beautifully. I weighed out the dough, so that I would have equal pieces to work with. I filled 22 with the meat mixture and the last 2 pieces I filled with butter, cinnamon and sugar. I baked 9 for dinner and froze 13 as soon as I filled them, so that they would not rise. I will thaw completely, let rise and then bake when having them for dinner. My DH ate 2 1/2 for dinner and I had 1 1/2. They are very filling and it is a great recipe to play around with fillings. I can't wait to try this recipe again, filling with breakfast items, potatoes, eggs, peppers, meat and cheese. Served this tonight with 'Italian Peas' from AR and cottage cheese.
Just like I remember eating as a child! Thank you so much for sharing! My in-laws had never had them before and they loved them! My father-in-law told my other-in-law to get the recipe!
Followed according to recipe and they were perfect. I'm German and from the Midwest and this recipe is the best. I'm very particular about bierocks, but these rocked! I will definitely make these again!
My husband loves bierocks. Have tried other recipes in the past but was never really happy with them. Decided to give a whirl again and am glad I chose this one!! I halved the recipe and still used 1 egg. It made 12, nice sized bierocks and I put 6 each in 9x13pan. I did use 1 1/2 lb hamb for the half recipe and a 16oz bag of cabbage and filled them with approx 4 T filling. Seasoned the ham/onion with garlic, celery seed & paprika (per another review) They are soooo YUMMY!!!
These are fantastic. I used to have this recipe & was SO happy to find it again. I LOVE the dough - my kids did too and want me to use it hand make their hot pockets. By the way, these freeze beautifully!
Followed the recipe exactly as written, and it was delicious! I grew up eating authentic German bierocks every year during Oktoberfest at my church, and I thought these were every bit as tasty. My husband has been requesting them - says they're perfect with mashed potatoes and gravy. Thanks for the wonderful recipe!
I think these turned out great! I cut the recipe in half. My husband didn't like them because of the cabbage, but my other family members did. I think that I'll make this again with just cabbage and onions for me (vegetarian), and I think I'll make them for my husband without the cabbage and with some italian seasoning and mozzarella. Would be great with broccoli and cheddar or left over roast with gravy and onions. Also would be good if you flavored the dough with garlic for Italian fillings, or an onion flavor would be nice too. You could freeze these and reheat since the recipe makes so many. There are endless possiblities for fillings, but the dough turned out perfectly for me!
A little bland for my taste, but I was expecting that from the style of food. I plan on trying a curry mix next time or more of a "shephard's pie" type filling! However, it was very good, loved the bread. Mine wasn't very "fluffy" but I didn't let it rise as long as the recipe said. Overall my husband and I were very happy with this recipe
Alright, I have been dying to review this recipe since only hours ago when I found it. I searched yeast and ground beef because it sounded good and this recipe came up, I'd never heard of such a thing before! These were just wonderful after tweeking with the filling a bit. I added the typical garlic, wors sauce, seasonings etc, and half a can of tomato soup to give it a sauciness. Very good! Next time I'm going to do a cubed pepperoni, mozzarella and sauce combo. Delicious!
This is one of my favorite recipes. I usually make more of the meat mixture so that they are more meat than bread. I also add some American cheese to some or mushrooms and Swiss to give a little variety. They also freeze wonderfully and are great to have on hand.
Very tasty filling, however, the dough was a bit too sweet for our taste, I suggest using abot 1/4 cup sugar instead of 1/2 cup and it will turn out great!
This was great we had enough to freeze half and have enough for 2 meals.
My family loved this! Even my very picky sons! With the leftover dough I made cinnamon rolls. The dough in this recipe is perfect. Also to change it up, make a sloppy joe mixture and use this dough, make it the same way (the meat in the dough)... Your family will LOVE it, I think the kids liked the sloppy joe version even better. If I get a chance I will post a recipe for it that way. Thank you so much Pam! This one is definitely a keeper!
These were great!! They had very tasty flavor ( I did add a pinch or two of thyme and some bay leaves, a dash of garlic powder and doubled the onions). I also used ground turkey and cooked 1/2 the onions with the meat. I did half whole wheat flour galf white and added more like 3 heaping tbs of the mixture into the bread pouch. Served with a creamy vegetable soup and squash-delicious!! Thanks for the great recipe!
These were just okay. Recipe is a bit bland and I'm not sure exactly what is missing. I used gabbage and maybe if I used sauerkraut it would be better.
I make these frequently and they always turn out great. The only thing I do different is add a little flour and milk to the filling at the end to make it creamer. Also, this is my go to bread dough recipe. I use it for dinner rolls and cinnamon rolls.
Fantastic! The cabbage/ground beef mixture was the part I was most comfortable with. So I took the liberty of adding a bunch of spices (Steak seasoning, onion powder, garlic powder, lemon pepper), Worcestershire Sauce, a garlic clove and some shredded cheese. It came out great! I couldn't stop eating the filling! The bread part I was extremely nervous about. I've never made homemade bread before, but I was so pleased with how well my bread turned out! This recipe was very easy to follow! It takes time and patience, but they turned out DELICIOUS.
The dough was absolutely lovely to work with and it had great flavour. The filling however did need a little help. I added some swiss cheese, garlic and Worcestershire Sauce which turned out pretty good. I have also tied the dough with a pulled pork filling was quite happy with how it turned out. I also used the left over dough to create apple cinnamon baked pies which turned out great.
This is a really good and easy meal for the family I make them all year long. The left overs are also great so I normally make extra. I took one with me to work the next day for my lunch and everybody wanted the recipe because they smell as great as they taste!
There are only two of us in our house but I make the whole batch whenever I make them because they are so good and they freeze very well. They are time consuming but well worth the work. The only change I made was I added 1 teaspoon of garlic powder to my meat mixture while it was cooking.
I do not like cabbage but in this recipe it is delicious. I put my dough in refregerator for 2 hours and dough came out great. Made 20 bierocks. Very good. My family loved this recipe.
As a child, my grandmother use to make bierocks!! I could never find a recipe that reminded me of her until I found this one. thanks Pam
I liked these alot. I did use a little butter brushed on top of them for flavor.
I've been making these for years but using either using Rhodes frozen dough or boxed pizza crust mix. You have got to try Pam's crust - It is simply the best. My husband noticed right away that the crust tasted much better! I only made half the dough recipe. I also use beef broth to simmer the cooked ground beef and cabbage and thicken if necessary. Sometimes I will add cubed potatoes to make it more filling. I always serve gravy with my Bierocks.
These turned out really good. They taste like small burgers. The bread was so soft with a sweetness to it. I could have eaten the bread by it self. Even my picky 7 year old nephew ate them.
Awesome! We've made these 3 times now. They last for awhile since 20 are made. It's fun to experiment with fillings. One time we did a beef stew. Another time chicken, cheese, and broccoli. And then another time we did the recipe as written. We want to try a pizza filling next time. The bread is really good. We use a lot of flour to stop the dough from sticking to the surface. So we ignore the part that says use an un-floured surface. I think they turn out fine... My boyfriend puts in way more than 2 Tbs of filling. And I think they are better that way.
My family - three generations has made these for years. We use Pillsbury Hot Roll Mix which works great- sometimes hard to find, but ask your grocer to keep it in stock. We also make a cheese sauce- like a gravy - to pour over the top to ones own taste.
Great Bierocks! I will be using this recipe from now on! I will probably add more pepper as I like them peppery. I also did not let it rise the 2nd time. Added the meat, folded the dough over and right into the oven. It did leave about a 1/4 of the dough...which I made cinnamon rolls with so no problem there! Thanks for sharing! :)
These are so tasty! You would think it needs other ingredients, but it doesn't. The dough is so easy to work with. The outside is hard and the inside is soft and light. Great way to use up cabbage from the garden!
These are just like the ones my mom used to make!
I followed the advice of several reviews to add a clove or two of garlic and 2 - 3 splashes of Worcestershire sauce and they turned out so good. I'm going to use the same dough recipe and make pizza pockets :)
This is the basic recipe. My grandma would make these all the time and I have made this a definite special memory already for my kids. My mom used to make what she called "tacorocks" for my dad since he didn't like cabbage. She would add taco seasoned meat and cheddar cheese. SO GOOD! But my favorite will always be the original!
I agree with many others--the dough is great! But the filling is VERY bland, even with additions--I'll need to add more additions next time!
I've made this many times with various fillings, often vegetarian. Tonight, I made the best filling yet. I used ground portobellos, about five large ones, which was enough to make filling for about 15 bierocks. Other than the portobellos, which I just buzzed up in the food processor, I also added 3/4 of a large ground up onion, 1/2 cup ground carrot, 1/4 cup ground celery, one ground yukon gold potato, and seasonings of paprika, cayenne, celery seed, black pepper, garlic, and a beef bouillon cube. Sautéed the filling to soften. I think next time I will add coarsely shredded cabbage and another potato.
Made these for our OktoberFEAST!! Time consuming but worth it! followed the directions to a t and they came out perfect. we did add some shredded Muenster cheese to the meat and cabbage right before sealing the rolls shut. SO GOOD!
I messed something up and my dough did not rise. It had a good flavor, but was very flat....I'm sure it was me tho and not the recipe. I did use a package of cole slaw mix in place of the cabbage and as others suggested added some flavoring...worch sauce, paprika, and simmered it in vegetable broth. It was still lacking a little flavor, but nothing a little black/red pepper wouldn't cure. Froze the leftovers for another meal. I will be trying this again. Thanks for sharing!
The dough is super easy and tastes awesome! This was the first time I have ever made beirocks and they tasted like an expert made them!
I think I had way too much cabbage and I feel like everything should have been drained, but over a very nice recipe.
We really liked these. The only problem I had was that I could not get the dough thin enough.
Made these tonight and the whole family loved them! Easy dough to make and had great texture and flavor! Thanks a lot for this great recipe; it's a keeper!
I found this recipe some years ago, but never got around to writing a review. Making again tonight :) My Mum made these all the time when I was growing up. I started traveling the country several years ago, and missed my Mum's cooking terribly. All I wanted/craved was her bierocks. I couldn't get a hold of her for her recipe, so I searched until I found Pam's and thought it was close to what I remembered, so I gave it a shot. I'm so glad I found this recipe, & so is the hubby he can't get enough of them. I've always added diced potatoes to the filling (something my Mum always put in hers) & over the years, I've adjusted the seasoning to our taste. It might sound weird, but I also add red pepper flakes (just enough for a little kick). The bread has a slight sweetness &, in our opinion, goes perfectly with the pepper flakes. Also, I think it's worth noting, that the bread always comes out so light and fluffy. It looks like a heavy dish, but when we're done eating we feel content, not stuffed or sleepy. Thanks for the recipe, I've been able to get a taste of home no matter where I am.
I loved this recipe it was so good. I added an extra half cup of sugar to my dough and kneaded my dough and then I placed it in the oiled bowl. I also added garlic onion powder and some lime juice to the cabbage and meat for flavor. Once my dough was done like 3 hours I took a quarter of it on flour and rolled it out like a quarter inch thick and grabbed a cup and punched circlesin the dough. It was super good next time I will cook them for only 18minutes.
Just made these for our family dinner and served with soup. I will experiment with fillings next time but it's definitely a keeper! Thank you Pam.
My parents were Volga Germans from Russia. So I grew up eating and loving these. And still make them myself now. Mom made a regular bread dough for these. But later in life she began using a package of hot roll mix. This recipe is closest to the way she made them. Sometimes she fried them in hot oil. Those were the tastiest. If she had leftover bread she would roll it into rounds and fry it. Children loved these with a little jelly on top. Now that I'm alone again I still make these but I freeze most of them for quick meals. I make them about 7" in size. One or two is a great meal. I also make these for potlucks but then I make small ones about 3"
I have looked for this recipe for a long time, and it is closest to what I remember eating at the Cherry Auction in Fresno, Ca. when I was a child.
We didn't care for these too much.
Made for octoberfest,,everyone loved them..I took a short route and used crescent rolls to bake them in (refrigerated dough)
I used pre-packaged Philly Steaks with the onions and cabbage. It tasted a little bland so to give the filling a little more flavor I put in a little BBQ sauce and some honey. I took the dough and flattened it into one big square and put the meat mixture in the center closed it up let it rise and then baked. Oh so good. Everyone loved it.
Amazing! Not really as much work as it looks - once the bread is rising it is really a cinch. The dough is not sticky, either and we had very little mess. We browned the beef with 2 cloves of crushed garlic and added bell pepper, lots of chopped mushrooms, and 1 tsp caraway and 1 tbs oregano with the filling. Then added one can of undiluted cream of celery soup to the filling. I expected to have more of the 12 left over, but it was just so good we went back for thirds.
Wow, these are delicious! The dough makes a soft "hamburger-bun" shell around the tasty filling. So good I burned my mouth trying to steal bites before they were cool enough to eat! I followed the advice of a couple reviewers, adding one clove of mashed garlic, and some celery seed. I also used a ground beef/veal/pork mixture, which turned out nicely. Baked some immediately, and put the rest into the freezer for future baking. Mmmmm! Lots of work, but definitely worth it.
Verry verry gud recipe...it need more than five star...my husband love them...yo gou anpil..i made the hambuger little bit more spicy...
So very, very good. The bread dough came together nicely, even with the addition of half whole wheat flour. The filling was moist and, with some caraway, garlic and red pepper flakes, reminiscent of my great grandmother's bierocks. I also made a vegetarian version, adding mashed potato, peas, grated carrot, garlic and caraway to the sauted cabbage. Now the trick is to stop eating them!
Awesome recipe, the dough was great. I had enough left over to make a couple cinnamon apple turnovers ;)
These turned out great. I added a little diced carrot, half a package of onion soup mix and 3 slices of American cheese. I would like to make these again. It was cold and rainy here in Michigan and this was a great recipe to make on a day like this.
I'm a hige bierock fan! These are very yummy! I did add more spices though (garlic, crushed red pepper & marjoram). I also added some shredded carrots. I stuff them with 3 tablespoons filling but then there was not enough filling (even with 1.5 lb ground beef). So I made some ham & cheese rolls and pig in a blanket with the leftover dough! The dough was very good but I only used 6 cups flour and baked them more like 20 minutes.
Very tasty. Big hit this is a recipe where you could change it up to make pizza, taco whatever.
I am lazy...I bought frozen bread dough and made these. They were really good and remind me of bierock day at the diner in a small town in Kansas where I worked. Made them a second time and used left over meat mixture from Shepherds pie. Added Swiss cheese and they were great.
These are really good bierocks. I love the bread dough recipe. They are perfect for freezing and taste just as good re-heated. My kids will eat them too.
These turned out very good. I had some sauerkraut that I added to the filling along with the fresh cabbage. I look forward to making this recipe again... This sweet bread would be great with other fillings also. Thanks for sharing pushkemaa!
Made the bread with 4c whole wheat flour and 2.5c bread flour. Made the filling with ground turkey breast and added salt free seasoning plus thyme and sage. It was good and eaten by all! Had enough dough left to make 12 mini cinnamon rolls for dessert:)
I substituted the Onions for diced garlic, and its delicious, everytime! I've even made them for Germans and they loved them!
I absolutely love these. they are perfect if you are feeding lots of peeps. And if your not, you have leftovers which are great the next day. I add celery seed as suggested. The kids and Hubby like to dip them in honey, I like them with Dijon mustard.
I've only made this once, but my boyfriend has been begging for it since. It's a very flavorful and relatively easy recipe - although it did take some time. I had a hard time stuffing the bread dough - that was very messy. But the end product is worth it! It makes A LOT though, I ended up freezing most of mine for future consumption (they freeze very well!). The dough was delicious.
I had never heard of bierocks but we loved them. I didn't have the time to make the douhg so I used frozen bread dough instead. We loved them! I had a few leftover and froze them. My sons think they are great reheated.
I have been making this for my family for a very long time (31 years). I also add shredded cheddar cheese, garlic and onion powder and my husband likes mushrooms added as well. The photos are nice.
The bread rocks. I've been making bierocks using frozen dough for years. Tonight I tried this since I was out of frozen dough. The dough was fantastic. I only gave 4 stars because the filling is a little bland. Give it some garlic and your in business.
Great recipe! Tasted wonderful! I did take a lot of liberties with this recipe, though, but I did follow the recipe as a guideline. I also halved the recipe to make 10 servings instead of 20. For the dough, I used 1 cup warm water, 2 1/4 tsp Rapid Rise yeast, 1/2 tsp sugar mixed into the water and yeast, 3/4 tsp salt, 1 cup quick oats, 2-2 1/2 cups flour, 3 tbsps melted butter, 2tbsps sugar, 2tbsps honey, 1egg. Followed the recipe's direction to make the dough, except I kneaded it for about 8 minutes before rising. For the filling, I used 1 lb ground venison, 1/2 bag of frozen spinach, 1 chopped onion, minced garlic, 2 shredded carrots, 4 oz cream cheese, salt, pepper, thyme, pinch of nutmeg and paprika. Made the filling according to the recipe's directions with my changes. Let the dough rise and filled the rounds according to the recipe. I brushed the tops of the rolls with 1 tbsp of butter before baking. I know it ends up being fairly different from the original recipe, but I feel that it earns 5 stars as written due to the directions being easy and straight-forward, and also due to the fact that you can easily change the recipe to suit your tastes. Thank you for sharing this recipe!
This is a very good recipe. I add sauage and garlic. Everyone just loves them. A friend has asked me to make these for a party she is having. I am sure I will be making lots of these in the future.
These were really good. The dough was easy to work with and so yummy. I added 1/4 slice of cheese on the dough before topping with beef/cabbage. I also divided into 24 pieces instead of 20 and it worked out fine (easier to cut dough into fourths and then sixths). Hubby is from Nebraska and likes his Runzas and this recipe satisfied his craving.
I used this recipe as a basis for the bierocks I made. I used a pound of ground beef, and a half pound of hot sausage. I removed a little so I could sample it relatively unmolested. To the remainder I added some paprika to it, some Worcestershire, a little white wine,salt, pepper, and some MSG. It still tasted relatively flat before putting into the bread and baking it even with the extra seasoning. I can't say there was a huge difference in the fillings and I couldn't really tell you which was which once I put some mustard on it. One was slightly more savory when eating without mustard. I used 1 Pepperidge farm butter flaky crescent, 1 Pilsbury regular crescent, and 1 Pilsbury French loaf. The crescents were individual and looked neater, they tasted good. You can't get a lot of filling into them, however. Maybe a tablespoon and a half. The French Loaf I did all in one shot. I rolled it out and put a lot of filling in it. and then pinched the edges and layed them on the seam so it would hold together easier. It came out much juicier due to the increased amount of filling. If you got a 4-5" piece, it held together fine. If you are going to do this for a party or something, I think making individual serving would be the right thing to do. Overall, I loved them. I think the french bread was better than the crescents. A sweeter bread would of probably been great. I served this with horseradish mustard, curry mustard, dijon mustard, and spicy brown.
I made these for a church pitch-in and they were very popular. They held the heat in after baking, and looked beautiful. The dough was kind of sticky after rising. I used cooking spray on my table so I could manipulate the dough easily without having to add more flour.
I made this tonight and it was fantastic! I did make a few minor changes but so slight that they didn't really change the outcome much. I used 1/2 the amount of cabbage called for (and it was purple cabbage) and made up the difference by using a combo of shredded mozzarella and cheddar cheeses. The final result reminded me of something similar to White Castle sandwiches, but way better! The dough was amazing, but I only used a little over half the amount it made so I used the rest to make a pan of cinnamon rolls. We still had enough to feed 3 adults, 2 kids, and had a few bierocks left over. That and the cinnamon rolls for dessert were perfect! Thank you for the recipe!
Wonderful. I was surprised at how well the dough had risen in the fridge. The dough is what makes the recipe so wonderful!
Very good! My husband, kids, and I really enjoyed these. I especially loved the bread dough and plan on using that as my regular roll recipe now!
This dough was wonderful. It is so easy to make and work with. I did add a little mustard to the filling. I had enough dough left to make a nice pan of cinnamon rolls. I will use this dough recipe from now on. Thanks
mmmm these came out so yummy, and my boyfriend said they were just like the ones his mom used to make!! I did throw in a lil minced garlic and celery seed with the meat, and also used quick rise yeast to cut the rising time in half
This is really good, I did add american cheese to the mixture, seemed to call for it.
This was a big hit in my family! We loved it, the bread was crisp and buttery and sweet. Next time I think I'll add a little more meat and slice the cabbage up a little better, but it was still really delicious. Definitely will make this again.