Jennys Fabulous Beirocks Food

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.

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.

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.

JENNY'S FABULOUS BEIROCKS

Steps:

• Dough directions.
• Warm the milk in microwave safe dish for 1-1 ½ minutes. Then add all ingredients to your bread pan in this order. I cut up the butter and scatter it around the bottom of the pan. Be sure not to put your salt and yeast where they will not touch each other. It will deactivate the yeast if they touch. You can make a little whole in the top of your flour and pour the yeast into there.
• Select the dough setting on your bread machine and turn it on. My machine took 1 ½ hours until the dough was done.
• Work on your filling while bread is mixing and rising.
• Filling.
• Brown and scramble hamburger and sausage on low to medium heat, in a large skillet that has a lid. You will need to use the lid later when cooking the cabbage. You can use it now if you want.
• Onions, peel and cut onions into a few pieces. Put in the food processor and chop until small but not mushy. Add to burger mixture, and cook until they are somewhat clear. Drain grease, saving it to use later.
• Cabbage, cut up cabbage in chunks add about a ¼ of it in the food processor at a time. Chop until small, but not too small. Add it to hamburger mixture. Add a little of the grease to the pan (a tablespoon or so) so the cabbage won't stick. (You can use butter here if you want, but the grease will give it a little more flavor.).
• Garlic, put garlic through a garlic press and add to hamburger/cabbage mixture. Stir and put lid on. Cook on med heat until cabbage is tender. Stir occasionally.
• After cabbage is cooked, add cream of mushroom soup and stir. Add cheese. Stir until it is distributed evenly. It doesn't have to be melted completely. Salt and pepper to taste. *Sausage and cheese will add a lot of salt so you might not need any. Taste to be sure. Remove from heat.
• Assembling your Bierocks.
• Preheat your oven to 350 degrees.
• Arrange your work space with a large plate right in front of you, 2-12 count greased cupcake pans, filling, dough and a small dish with the butter or margarine all within your reach.
• After your dough is done,.
• *if you want to be precise about how many bierocks you will have enough bread for, it may be easiest for you to divide your bread into 24 pieces before starting to fill them. You should start out by buttering your hands well, and divide your dough in half. Keep dividing pieces in half until you have 24 pieces.
• * If you're not concerned about the exact number, butter your hands, and pull a small amount of dough off. It should be about an inch around maybe a little bigger. A little goes a long way! Put the dough ball on a buttered plate, and smash it down with the palm of your hand and fingers,working it into a circle. Make it into about a 4-5 inch circle. If you tear a large hole in the dough just fold it over so the hole is at the edge of the dough and try again. Use a ¼ cup measuring cup to scoop filling. Place 1/4 cup of the mixture in the middle of the dough circle. Grab the back side of the dough and gently/slowly stretch it out and then up and over the top of the filling. Grab the front side and slowly stretch it out and then up and fold it over the top, overlapping the dough from the back. Do the same with the sides trying to close the opening. Flip it over so the folded side is down as you put it into the cupcake pan. * You don't have to worry too much about pinching it closed. It will seal itself when it cooks.
• Repeat until you have used all of your dough or filling. It will make 24 Bierocks muffins, if you are consistent and don't use too much dough.
• Place in a 350 degree oven for approximately 15 minutes. Watch and adjust time as needed.
• I cooked mine in a roaster over with the lid on. My oven was broken and this worked well.
• ENJOY!
• Update: If cooking in the oven they will take longer. Cook until top is slightly or golden brown depending on preference.