cheesy beef & cabbage buns (bierocks)

How To Make cheesy beef & cabbage buns (bierocks)

• 1

  NOTE: Filling can be made a day ahead. FILLING: Heat 2 tsp oil in dutch oven over medium high heat until just smoking. Add beef, 1 tsp salt & pepper & cook, breaking up pieces with spoon, until liquid evaporates, about 10 - 15 minutes. Drain & set aside.
• 2

  Add remaining oil dutch oven & heat over medium high heat until shimmering. Add onion & cook, stirring occasionally, 2 minutes. Stir in beef, cabbage & chicken broth. Bring to simmer, cover & cook until cabbage is tender, about 5 minutes. Uncover & cook until liquid is gone, about 7 more minutes. Season with salt & pepper. Transfer to bowl & set aside to cool, about 30 minutes. Stir in cheese & let cool to room temperature, another 45 minutes. Refrigerate until needed.
• 3

  DOUGH: Meanwhile, grease large bowl. Combine milk, water, butter & sugar in a 2 C liquid measuring cup; mix to combine, microwave 30 - 45 seconds. In a stand mixer with dough hook, mix 3 1/2 C flour, yeast & salt on low speed until combined, about 30 seconds. While mixer is running, slowly add milk mixture & beaten egg until combined & dough comes together, about 3 minutes. Increase speed to medium low & mix until smooth, about 8 minutes. (NOTE: After 4 minutes, if dough still looks wet, add 1/4 C flour, 1 tbsp at a time until dough clears sides of bowl & still sticks to bottom.) Transfer to greased bowl & cover with plastic wrap & let rise in warm place until doubled in size, about 60 minutes.
• 4

  Preheat oven to 375 degrees F. Oven racks, 1 upper middle & 1 lower middle. Line 2 rimmed baking sheets with silpat liner (or parchment paper). Transfer dough to lightly floured counter & divide to 12 equal portions (2 3/4 oz). Form dough into balls, cover with plastic wrap & let rest for 5 minutes.
• 5

  Working with 1 dough ball at a time (keep others wrapped with plastic wrap), roll out into 5 1/2" round with a rolling pin. Transfer 1/2 C tightly packed filling to center of round. Use hands to press filling into compact mound. Stretch edges of dough over filling & pinch together to form bun. Repeat with remaining dough & filling, placing 6 per baking sheet 2" apart, seams sides down. Cover with plastic & let rise until doubled in size, 60 minutes.
• 6

  Discard plastic wrap, brush with glaze (egg beaten with water) & bake until golden brown, 22 - 25 minutes, rotating sheets 1/2 way through baking time. Let cool 15 minutes before serving. Can be eaten warm or at room temperature.
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