Bierocks (Beef-and-Cabbage Buns with Cheese)

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Serves:
Makes 12 bierocks

Story

Why this recipe works:They were brought to the Midwest by Eastern European immigrants in the 19th century, but these meat-filled buns—also known as “runsas”—were new to us. Draining the ground meat after browning it prevents the tender, sweet dough from becoming greasy. Adding mild shredded cheese to the beef-and-cabbage mixture gives our filling a cohesive texture that prevents it from falling out of the dough, both as you assemble the Bierocks, and as you eat them.

Ingredients

FILLING
4teaspoons vegetable oil
2pounds 90 percent lean ground beef
Salt and pepper
1 onion, chopped fine
1/2small head green cabbage, cored and chopped fine (4 cups)
1cup low-sodium chicken broth
8ounces shredded Colby Jack cheese (2 cups)
DOUGH
1/2cup whole milk
1/2cup water
6tablespoons unsalted butter
1/4cup (1 3/4 ounces) sugar
3 1/2 - 3 3/4cups (17 1/2 to 18 3/4 ounces) all-purpose flour
1tablespoon instant or rapid-rise yeast
1/2teaspoon salt
1large egg, lightly beaten, plus 1 large egg beaten with 1 tablespoon water
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