Beer Rocks Bierocks Food

BEER ROCKS / BIEROCKS

Steps:

• Fry beef, cabbage and onions. Add seasonings.
• Let filling cool.
• Roll out each bread roll, into approx 7 inch round.
• Place filling in middle and seal well.
• Place on baking sheet, sprayed with veggie cooking spray.
• Bake at 350 for approx 30 minutes, until browned.

BIEROCKS (GERMAN STUFFED ROLLS)

Steps:

• In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam.
• Whisk the mixture to combine and whisk in 2 c of flour.
• Add melted butter, egg, and salt. Whisk to incorporate.
• Stir in the remaining flour ¼ c at a time, using only as much as you need to get the dough to come together. Turn the dough onto your counter and knead, for 10-15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.)
• Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.
• While the dough rises, make your filling. In a large non-stick frying pan, brown meat over medium-high until mostly cooked, 5-7 min.
• Drain as much of the grease from the pan as you can, while not losing the meat from the pan. Return the pan to the heat and add onions. Cook 2-3 min, until they begin to soften.
• Add cabbage and cook 7-10 minutes, until cabbage is tender.
• Remove filling from heat and season with salt and pepper.
• Knock back the risen dough and turn it onto your work surface.
• Divide dough into 8 balls (roughly 3 oz each). Flatten each ball to a circle 4-5" in diameter. (If the dough springs back, flatten as much as you can, cover, and let the dough rest for 3-5 min before attempting to flatten further.)
• Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear.
• Bring the edges together and pinch them to seal the dough completely. Continue until all the dough and filling has been used.
• Place the shaped bierocks on a greased baking sheet and let rise, covered 30-45 min, until roughly 1.5x their original size.
• During the last 10 minutes of rising time preheat your oven to 375F.
• Brush the bierocks lightly with milk and bake for 20-25 min, until golden brown and hollow sounding when tapped.
• Remove from oven and let cool on a wire rack.

BIEROCKS

Steps:

• For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

BIEROCKS OR RUNZAS

Steps:

• Bloom the yeast in the warm water for 10 minutes, then mix all the remaining dough incredient together in a bowl. Knead on a floured surface for 5 minutes, then cover and let rest 1 hour.
• Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste. Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Turn off the heat, and, when this is cool, mix well with the uncooked meat. Set in the fridge.
• After the first hour has elapsed, punch down the dough, knead a few more times, then roll into a ball, cover and let sit another hour.
• When the dough has about 30 minutes to go, take the filling out of the fridge. It is important that it goes into the bierock at room temperature. Preheat the oven to 350°F. Grease a baking sheet well.
• Cut the dough into eight pieces. Set the pieces you are not working on under plastic wrap or a damp towel. Divide the filling into eight parts, too.
• Roll a piece of dough into a ball, then flatten it to about 1/3 of an inch thick. Roll the outer inch of the dough thinner, to about ¼ inch thick or even thinner if you can - this makes what will become the bottom of the pastry match better with the top. Add some filling and bring the dough up all around it to seal. Set the dough seam side down on a floured surface and gently shape it into a flattened ball with your hands. Set on the greased baking sheet and repeat with the other pieces of dough.
• When all your bierocks are made and on the sheet, paint them all with egg and sprinkle with the seeds, plus a little more salt.
• Bake for 25 minutes, and cool a bit before serving. These are excellent at room temperature, too.

BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)

Steps:

• 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, pepper, and cayenne, if desired.
• In a separate pan, brown the hamburger.
• Season with salt, pepper, and cayenne, if desired.
• 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.
• Ad 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.

PAM'S BIEROCKS

Steps:

• Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
• In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
• Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
• Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

KRAUT BIEROCKS

Steps:

• To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
• To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
• Preheat oven to 350 degrees F (175 degrees C).
• Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
• Bake in preheated oven for 20 minutes, or until golden brown.

BEST BIEROCK RECIPE EVER

Steps:

• Cook and stir onion in a nonstick skillet over medium heat until tender, about 5 minutes. Add ground chuck; cook and stir until browned, about 8 minutes. Drain well. Season with monosodium glutamate, red pepper flakes, salt, and pepper. Reduce heat to low; simmer, stirring often, until flavors combine, about 5 minutes.
• Bring a lightly salted pot of water to a boil. Add cabbage; reduce heat to low. Simmer, covered, until cabbage is just tender, about 15 minutes. Drain well and let cool, 5 to 10 minutes. Fold into the ground chuck mixture.
• Place bread flour, milk, all-purpose flour, egg, sugar, butter, bread machine yeast, and salt in the bread machine in the order recommended by the manufacturer. Run "Dough" cycle.
• Turn dough out onto a floured surface. Cut in half; roll each piece of dough to 1/3-inch thickness. Cut each piece into 5 smaller pieces.
• Place a large spoonful of ground chuck-cabbage mixture in the center of each piece of dough. Fold dough over and seal around filling.
• Arrange bierocks on greased baking sheets. Cover with a clean dish towel and place in a warm, dry place to rise for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake bierocks in the preheated oven until golden brown, 12 to 15 minutes.

BIERROCKS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Dough: In a large bowl, mix together milk and oil. Stir in eggs, yeast, sugar, salt and 5 cups of flour. Mix well adding remaining cup of flour as necessary to form kneadable dough. Knead for a few minutes, then cover bowl and let dough rise one hour in a warm place.
• To Make Filling: Brown beef in a large saucepan; do not drain juices. Add onion and cabbage to skillet and continue cooking until onion is soft; add salt and pepper to taste. Let cool.
• After dough has risen, roll out hunks of dough (about the size of tennis balls) as thin as possible. Place 1/2 slice of cheese on dough, top with filling, then place other 1/2 of cheese on top of filling. Fold over and seal like a turnover (moistening edges with water may help seal them). Place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until golden brown. Serve immediately or cool and freeze for later. To reheat frozen bierrocks simply bake until hot.

BIEROCK CASSEROLE

Steps:

• Brown the ground beef and onion together until the meat is no longer pink. Drain well.
• Add the shredded cabbage and carrot; steam until they are tender.
• Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
• Lightly spray a 9"x13" pan or casserole with cooking spray.
• Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
• Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
• Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.
• Sprinkle with cheese.
• Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
• Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).