Bierocks German hamburger and cabbage filled buns
By Tim Hankel Teepeeca
Both grandmothers used to make these and it seemed that they could never make enough of them. They are great fresh from the oven and on the rare occurrence that there were leftovers, we enjoyed them cold. The same was said when we served them at the restaurant! Enjoy.
** 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 and pepper.
** You may complete this part of the recipe in advance, refrigerating until needed, or just before you are ready to assemble the rolls.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Cover and let rise in a warm place till double (about 1 hour).
Punch down and cover; let rest 10 minutes.
** Water on your fingertips will facilitate them staying"glued" together.
** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.
Brenda Hernandez Brenda_Hernandez - Aug 24, 2012
if you dont feel like making the dough you can use hot roll mix too if you can find it
annie webster annieinthekitchen - Aug 29, 2012
Crescent roll dough works well with these! It can now be purchased in sheets which makes it a lot easier than it used to be..my family loves these served with sour cream for dipping.
Tracy Daddio tdaddio - Feb 24, 2013
I use the Bridgeford bread rolls, 2 are perfect for one bierock. My friends grandma taught me how to make these 30 yrs ago, and I had forgot about them and how easy and tasty they are
Donald Bellinger kitchendabbler63 - Apr 5, 2013
These sound interesting, but don't care for cooked cabbage, so will probably pass on these no offence intended, everyone has different tastescand likes, but I like the idea of a stuffed roll, so will think a while and devise my own stuffing. Have a great day. Don
Jody Voelker jmvoelker - May 25, 2013
FYI, just a little German/Austrian history. My grandmother who immigrated from Buchaevina Paltinossa, Austria in 1903, used to make these except she cooked the hamburger first, removing the hamburger and then cooking the cabbage and onion in the same frying pan. When combined, placed the mixture in the center of a dough square, folding over corner to corner and sealing the edges with a fork. The German/Austrian name for these is "Kraut Brocht". These are delicious by the way, served with potato Latkes.