Bierocks German hamburger and cabbage filled buns
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.
- 4 c
- cabbage, chopped into about 1/4 inch bites
- 1/2 c
- onions, diced
- 2 Tbsp
- 1 lb
- salt and pepper to taste
- 4 1/3 c
- all purpose flour
- 1 pkg
- active dry yeast
- 1 c
- 1/3 c
- 1/3 c
- 1 tsp
1FILLING: 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.
2Season with salt and pepper.
3In a separate pan, brown the hamburger and drain.
** Season with salt and pepper.
4Mix 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.
5DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
6In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
7Add to flour mixture; add eggs.
8Beat at low speed for 1/2 minute, then three minutes at high speed.
9Stir in as much remaining flour as you can mix in with a spoon.
10Turn 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).
11Shape 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.
12ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
13Cut into squares of 3 inches by 3 or 4 inches by 4.
14By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
15For 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.
16You 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.
17The end product should be a square with a seam running from each corner to the center where all four are joined.
18Set 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).
19Let raise 30 minutes.
** 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.