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bierocks german hamburger and cabbage filled buns

(5)
Teepeeca avatar
Blue Ribbon Recipe by
Tim Hankel
@Teepeeca
Cathedral City, CA

My grandmother's used to make these and it seemed they could never make enough of them. They are great fresh from the oven. On the rare occurrence that there were leftovers, we enjoyed them cold. The same was said when we served them at the restaurant. Enjoy.

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Blue Ribbon Recipe

These German Bierocks take a little bit of time but are worth the effort. The hardest part is waiting for the fresh bread dough to rise. Inside the fluffy roll is a flavorful and savory mixture of ground beef, cabbage, and onions. Brushed with melted butter once baked just adds to their yumminess. They'll disappear the minute you take them out of the oven.

— The Test Kitchen @kitchencrew
(5)
yield 15 serving(s)
prep time 2 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For bierocks german hamburger and cabbage filled buns

  • DOUGH INGREDIENTS
  • 1 c
    milk
  • 1/3 c
    granulated sugar
  • 1/3 c
    butter
  • 1 tsp
    salt
  • 4 1/3 c
    all-purpose flour
  • 1 pkg
    active dry yeast
  • 2 lg
    eggs, beaten
  • 2 Tbsp
    oil
  • FILLING INGREDIENTS
  • 4 c
    cabbage, chopped into about 1/4 inch bites
  • 1/2 c
    diced onions
  • 1 lb
    ground beef
  • salt and pepper, to taste
  • 3 Tbsp
    melted butter

How To Make bierocks german hamburger and cabbage filled buns

  • Heat milk, sugar, butter, salt, and butter until warm.
    1
    Start the dough. In a saucepan, heat milk, sugar, butter, and salt until warm (115-120 degrees F) and the butter is almost melted; stir constantly.
  • Combine 2 cups of flour and the yeast.
    2
    In a large mixing bowl combine 2 cups of flour and the yeast.
  • Add warm milk mixture to the flour.
    3
    Add warm milk mixture to the flour.
  • Add eggs and beat.
    4
    Add beaten eggs. Beat at low speed for 30 seconds. Then 3 minutes at high speed.
  • Stir in flour.
    5
    Stir in as much remaining flour as you can mix in with a spoon until a dough forms.
  • Turn dough onto a floured surface and knead.
    6
    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).
  • Add dough to a greased bowl and let the dough rise.
    7
    Shape into a ball and place in a greased bowl; turn once. Cover and let rise in a warm place until doubled (about 1 hour).
  • Cook the cabbage and onion until the cabbage is completely softened and golden.
    8
    Start the filling. In a large frying pan, cook the cabbage and onion until the cabbage is completely softened and golden.
  • Cook the ground beef.
    9
    In a separate pan, cook the ground beef.
  • Mix the cabbage/onion with the ground beef.
    10
    Mix the cabbage/onion with the ground beef. Salt and pepper to taste.
  • Punch down the dough, cover, and let rise again.
    11
    Punch down the dough and cover. Let rest for 10 minutes.
  • Roll out the dough into a large rectangle about 1/4 inch thick.
    12
    Preheat the oven to 375 degrees F. Roll out the dough into a large rectangle about 1/4 inch thick.
  • Cut dough into squares.
    13
    Cut into squares of 3 inches by 3 inches or 4 inches by 4 inches.
  • Place filling on the middle of the dough and fold the corners up.
    14
    By the spoonful, place some filling mixture into the center of each square portioning all of the mixture among the squares. For each, bring the two opposite corner ends of the dough square up to meet one another.
  • Bring the other two sides in and close the dough.
    15
    Then do the same with the remaining ends and pinch them (all 4) together with your fingers. The end product should be a square with a seam running from each corner to the center where all four are joined.
  • Place dough on a baking sheet to rise seam side down.
    16
    Place seam side down on a baking sheet. Cover and let rise for 30 minutes.
  • Bake until golden brown.
    17
    Bake in a preheated oven at 375 degrees for 30 minutes or until golden brown.
  • Brush with melted butter.
    18
    When removing fro the oven, brush each bun with melted butter.
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