Bierocks German Hamburger And Cabbage Filled Buns Food

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 GERMAN HAMBURGER AND CABBAGE FILLED BUNS

Steps:

• 1. 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.
• 2. Season with salt and pepper.
• 3. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper.
• 4. 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.
• 5. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
• 6. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
• 7. Add to flour mixture; add eggs.
• 8. Beat at low speed for 1/2 minute, then three minutes at high speed.
• 9. Stir in as much remaining flour as you can mix in with a spoon.
• 10. 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).
• 11. 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.
• 12. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
• 13. Cut into squares of 3 inches by 3 or 4 inches by 4.
• 14. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
• 15. 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.
• 16. 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.
• 17. The end product should be a square with a seam running from each corner to the center where all four are joined.
• 18. 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).
• 19. Let raise 30 minutes. ** Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

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.

GERMAN BIEROCKS

Steps:

• Brown the ground beef in a pan with the onion and garlic and season with salt and pepper. Add the cabbage to the ground beef mixture.
• Cover and simmer for about 15 minutes until the cabbage is limp.
• Add grated cheese to your liking and set aside to cool until just warm. Taste and season again if necessary.
• Pre-heat the oven to 170 degrees C or 350 degrees F.
• Separate the dough into 2 pieces and roll out each into a 12-inch circle.
• Cut each circle into 6 wedges. Using a spoon, put a small amount of the ground beef mixture filling into the centre. Bring the three points of each wedge up to the centre and pinch to seal.
• Place Bierocks on a lightly greased baking sheet. If you like, mix egg white and water and brush the tops of the bierocks with mixture.
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot.

STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)

Steps:

• Preheat oven to 350 degrees.
• In 10 inch skillet, brown beef over medium heat.
• Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
• Cook until cabbage is crisp/tender (5 minutes).
• Add cheese and ketchup.
• Remove from heat and set aside to cool.
• Divide each bread loaf into 4 equal pieces.
• Roll dough out on lightly floured surface into a 6 inch circle.
• Place 1/2 C of beef mixture into center of each circle.
• Pinch the edges of the dough together to enclose beef and form into bun shape.
• Seam side down, place filled bun on greased cookie sheet.
• In small bowl, mix egg and milk.
• Brush top of bun with egg mixture.
• Sprinkle top with a bit of kosher salt and cracked pepper if desired.
• Bake for 25-30 minutes or until browned.
• Serve with ketchup, mustard, barbecue sauce and relish if desired.
• TIP-buns can be frozen after cooking.
• To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.

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.

NANA'S BIEROX "GERMAN HAMBURGERS" (BIEROCKS)

Steps:

• Brown ground beef and onion in skillet.
• DO NOT DRAIN!
• Add shredded cabbage, salt and pepper to meat and onions and cover. Stirring occasionally.
• While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.
• When dough is ready, pull off small balls of dough and roll out.
• Place meat mixture into middle of the dough.
• Fold the dough around the meat mixture.
• Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.

BIEROCKS GERMAN HAMBURGER AND CABBAGE-FILLED BUNS RECIPE - (4.4/5)

Steps:

• FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden. Season with salt and pepper. In a separate pan, brown the hamburger and drain. ** Season with salt and pepper. 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. Add 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 diagonals; 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 rise 30 minutes. Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter.

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.