Tuesday, April 30, 2013

Bierrocks

There are two options for dough here.  You can use my recipe or you can buy frozen dough rolls at the store and thaw them.  My mom uses this method quite successfully.  If you use those you will get less meat in them that I put it or you could combine two of the balls to make a larger dough circle.

Bierrocks

1 cup warm water (120*)
2 teaspoons active dry yeast
2 Tablespoons sugar
3/4 teaspoon salt
1 egg (beaten and use just 1/2)
2 Tablespoons butter, softened
3 to 3-1/2 cups flour

2 lbs ground beef
1/2 cup chopped onion
3 cups finely chopped cabbage
1-1/2 teaspoon salt
1/2 teaspoon pepper
6 slices American cheese

To make your own dough:  Mix together yeast, water, sugar, salt, egg, and butter. Add in most of the flour and mix. If you use your dough hook on your mixer you will add more flour in as it kneads and it will take 3-5 minutes. By hand you will knead 8-10 minutes. The dough starts out sticky but after kneading and incorporating the  flour it should be shiny and smooth. It shouldn't stick to your hands but shouldn't be dry and cracked either.  Place in large greased bowl turned dough over to coat. Cover and let rise 1 hour.

Meanwhile brown meat and onion.  I had some extra carrots so I threw them in too.  Drain as needed if it is very fatty.
Add cabbage, salt and pepper.  Cover and cook until cabbage is tender.  You may need to add a little water to keep mixture moist as you go.
Break your cheese slices into halves or quarters. You will use half a slice for each if you are making larger bierrocks as I do. Quarters if you are doing the frozen roll version.
Divide homemade dough into 12 pieces. Roll out fairly thin but not too thin that your hamburger mixture will poke through. Size is approximately 4-1/2 to 5". 
Using large cookie scoop (approx 1/4-1/3c) place hamburger mixture on the dough.
Top with cheese. (I learned that if you put the cheese first then meat it doesn't leak out! So flip flop your cheese and meat from these pictures.)
Pull up edges and pinch together.
Place pinched side down on greased cookie shieet.  Let rise for 15 minutes.
Bake at 350* for 20-30 minutes or until golden brown.  Any flour left on the dough can be brushed off with a pastry dough or... 
you can brush on a little butter. Look how they shine!
These are FREEZABLE!!  Freeze on a cooling rack and then put in a freezer gallon bag or vacuum seal bags.  To reheat place in a paper towel and microwave for 1 minute on 50% power, then flip and do the same.  I have not tried baking them to reheat.  I would be afraid the outside would get to crispy before the middle was hot.

3 comments:

  1. These look interesting. We will have to try them out! Thanks for sharing.

    ReplyDelete
  2. Finally, a freezer recipe that actually looks appetizing!! I'm going to make dozens of these for postpartum!!

    ReplyDelete
  3. I make these without cheese and with a fair amount of garlic. I also use my bread machine dough cycle to make the dough, a nifty little time saver.

    ReplyDelete

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