Bierocks (Beef-and-Cabbage Buns with Cheese)
"Why this recipe works:They were brought to the Midwest by Eastern European immigrants in the 19th century, but these meat-filled buns—also known as “runsas”—were new to us. Draining the ground meat after browning it prevents the tender, sweet dough from becoming greasy. Adding mild shredded cheese to the beef-and-cabbage mixture gives our filling a cohesive texture that prevents it from falling out of the dough, both as you assemble the Bierocks, and as you eat them...."
INGREDIENTS
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FILLING
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4teaspoons vegetable oil
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2pounds 90 percent lean ground beef
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Salt and pepper
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1 onion, chopped fine
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1/2small head green cabbage, cored and chopped fine (4 cups)
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1cup low-sodium chicken broth
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8ounces shredded Colby Jack cheese (2 cups)
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DOUGH
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1/2cup whole milk
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1/2cup water
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6tablespoons unsalted butter
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1/4cup (1 3/4 ounces) sugar
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3 1/2 - 3 3/4cups (17 1/2 to 18 3/4 ounces) all-purpose flour
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1tablespoon instant or rapid-rise yeast
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1/2teaspoon salt
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1large egg, lightly beaten, plus 1 large egg beaten with 1 tablespoon water
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