Tim Hankel Recipe

Bierocks German hamburger and cabbage filled buns

By Tim Hankel Teepeeca

Recipe Rating:
 3 Ratings
varies depending upon how large you make them
Cook Time:

Tim's Story

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
Find more recipes at goboldwithbutter.com
1 tsp

Directions Step-By-Step

FILLING: 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.
Season with salt and pepper.
In a separate pan, brown the hamburger and drain.

** Season with salt and pepper.
Mix 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.
DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
Add to flour mixture; add eggs.
Beat at low speed for 1/2 minute, then three minutes at high speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn 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).
Shape 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.
ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
Cut into squares of 3 inches by 3 or 4 inches by 4.
By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
For 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.
You 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.
The end product should be a square with a seam running from each corner to the center where all four are joined.
Set 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).
Let 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.

About this Recipe

  • Comments

  • 1-5 of 18
  • user
    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
  • user
    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.
  • user
    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
  • user
    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
  • user
    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.