These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.
These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.
Oh, my goodness. My girlfriend and I have been making these for over 34 years together in batches of 100-120 at a time. They freeze great. Just BEWARE: Everyone wants the recipe and they will steal them if the get the chance. Thanks, Kim, first time I've "seen" the recipe. We made ours off scribbled notes of a German grandmother. Easier way to do the dough is to use a bread machine recipe for dinner rolls.Read More
I think my first mistake was using refrigerated breakstick dough. It was harder to work with than I imagined and almost all of my pockets didn't seal. Second, I thought that 3tbs prepared mustard meant refrigerated French's mustard. I used 2tbs Yellow and 1 tbs Brown, but that was all you could taste was just yellow mustard. Third, I sliced my cabbage and it was in long thick pieces - I tried to chop it at that point... Was I supposed to grate it? I think by not understanding the recipe I ruined it.Read More
Oh, my goodness. My girlfriend and I have been making these for over 34 years together in batches of 100-120 at a time. They freeze great. Just BEWARE: Everyone wants the recipe and they will steal them if the get the chance. Thanks, Kim, first time I've "seen" the recipe. We made ours off scribbled notes of a German grandmother. Easier way to do the dough is to use a bread machine recipe for dinner rolls.
Very Good. I split the recipe in half and made half with sauerkraut and half with cabbage. Both were good. I recommend increasing the amount of shredded cabbage though because it wilts down a lot. I did cut the amount of salt by half and the pepper by half. Velveeta is hard to shred so I cubed it and it melted in nicely. I used turkey Italian sausage and ground sirloin. The stuffing was moist without being greasy. It makes a lot so I froze some and I'm looking forward to eating it again soon. For those who haven't made bread, the shortening should be melted, cooled to lukewarm, and added to the yeast and water mixture before the flour. I will make this again.
We first tasted BIEROCKs in Kansas two years ago. At the airport I purchased a Kansas Cookbook just to get the recipe; I haven't found it anyplace else. The book states the recipe was brought to Kansas by the Volga Germans who emigrated from Russia. And are we ever glad they did. I freeze these in foil so our older sons can just grab a few and microwave and eat "on the run." Marian E.
I too used Rhodes rolls to save time. This is an excellent recipe. I have also filled them with chopped ham, smoked gouda mixed with a bit of mayo and stone ground mustard. Yum. For a very kid friendly bierock, mix pizza sauce with shredded mozzerella & chopped pepperoni.
WOW! These were absolutely amazing! I did end up having to add nearly an extra 2 cups of flour to bring the dough together, and also added a tspoon of salt because I can't imagine a bread dough without salt, but other than that I followed the bread recipe. I did end up altering the meat mixture after tasting it to suit it to our tastes, but these were such a hit at the Oktoberfest party I attended. Here's what I did: grab about a 2" ball of dough, flatten it and gently stretch it to about 4" or 5" in diamter. If this dough has been kneaded enough, you shouldn't have to worry about it breaking open, but don't push it. I put a very large spoonful of mixture in since the reviews all said they had a ton of filling leftover. You can add more than you think because the dough stretches nicely around it and I didn't end up with any extra filling (though I did cut down the filling ingredients slightly). AFter adding the additional 2c of flour, I'd say I was able to make about 2 batch of 8 or 9, & because the bread expands quite a bit during cooking, they turned out to be the size of a good sized burger w/ a beautiful bread to filling ratio. Brush the top with an egg wash (egg white and a quick splash of water) and sprinkle with a dash of sea salt and something like dried onions or Mrs. Dash for color and texture and appearance. Can't wait to try this one with different fillings; I think I'll try an orange egg wash mixture and make pumpkins for Halloween!
I really like this recipe. I didn't have dry milk on hand so I used about 1/4 cup of 1% milk, and added more flour. I was worried about how the dough would turn out because I had to add quite a lot more flour due to stickiness, BUT ... it turned out great. I will make this again, many times. Angela
I think my first mistake was using refrigerated breakstick dough. It was harder to work with than I imagined and almost all of my pockets didn't seal. Second, I thought that 3tbs prepared mustard meant refrigerated French's mustard. I used 2tbs Yellow and 1 tbs Brown, but that was all you could taste was just yellow mustard. Third, I sliced my cabbage and it was in long thick pieces - I tried to chop it at that point... Was I supposed to grate it? I think by not understanding the recipe I ruined it.
I let my bread machine do the work thru the second rise. When I checked on the dough it had totally overflowed in my machine, making a sticky mess. I found that I had to add approx 3/4 cup more flour and dust my hands frequently in order to work with the dough. The filling was out of this world! I added more mustard (dijon type) and more cheese (white cheddar). Other than the sticky dough, these were fantastic! Next time I will do the dough by hand (probably for best results anyway).Even my mom and her friend who have published 8 cookbooks between the two of them (one being a bread baking book) thought these were outstanding!Thanks for sharing, Kim!
Ok..I cheated and bought frozen roll dough but this recipe was awesome for the filling part of it!! Will definately make these again!!~
These are simply great!! I used Rhodes frozen bread rolls, instead of making my own bread... While I believe home made bread is the BEST, my RA will not allow for all that kneading. I adore these made with sauerkraut and ground beef, or cabbage, and bacon. It's different, yes, but boy are they good. The combo of cabbage with bacon... YUM!! We use them for suppers and lunches. I have never tried cheese in them, I'll have to give that a try. Rhodes frozen rolls work BEST when thawed at room temp. Cooler than that, is way to hard to use. I roll one out, cut it into, roll out again to make round, apply my meat & such, then roll up like a dinner roll, turn over and place in a slightly greased 9 x 13 pan. let raise again and then bake. You can add all sorts of stuff, as others have stated. This is just our way of eating them. I make two pans of each. My Husband always makes a big deal out of, "which one will I eat first". It doesn't matter, they both are GREAT!! And yes they do freeze wonderfully!
these were fantastic! feel free to let the dough rise a little before putting it in the oven...and I think the recipe lends itself nicely to variations--whether in cheese or meat, or even added vegetables. The bread is a great compliment to the meat mixture--thanks for the recipe!
Excellent! I have never made bread before or used yeast, but they turned out great the first time!! I used sauerkraut, and these were devoured. One thing I would like to mention (and hope to see other comments regarding sometime) is: Since I am a bit 'green' when it comes to making bread, I was hoping for a bit more instruction regarding the dough, like - how sticky is too sticky? (mine was VERY sticky!!), and how long do I need the dough the second time (ie. after it sits - another 10 minutes, or 3 "kneeds" or what?)? and how do I use all that meat? (the buns I made were HUGE, since I couldn't seem to figure out how to cut down the size and thickness of each dough piece without having it split open from the "large spoonful of meat" called for.) Oh well, it was great! Thanks, I'll have to try these again with the other half of the meat I had left - haha! :o)
Great recipe although if u don't cheat, it's takes some work. I think the prep. time should be lengthened to reflect this. I used butter instead of shortening (no trans fats) and I too, like the other reviewers, had to deal with insanely sticky dough! I added so much flour that I ran out. The key to filling the dough is to pile the filling more vertical than horizontal and to pull the stretchy dough up and over like a purse satchel. I had to cook it in batches b/c one 9X13 inch pan only held 1/2 of the bierocks. Turned out great! Very much like a German empanada. (Also, my skillet was too small for all the ingredients so I transferred the filling to a soup pot and it worked fine.)
This was really delicious. I will use a little more cheese next time, but the cabbage was great. This is even better the next day! The bread was AMAZING, and I will probably use that in other recipes. I love making these and freezing them for quick dinners. They reheat quite well. This recipe also requires more flour than stated. THANKS!
These are amazing. For the dough, I use the bread machine, and I only use 1-1/2 cups of water. I ended up using all the flour called for. And I was out of powdered milk, so I skipped it! I used 1-1/3 pounds of ground beef instead of beef and sausage, one can of sauerkraut instead of cabbage, and all cheddar cheese (no American). Really tasty fresh, and still quite delicious at room temperature or cold. Thanks for sharing!
What a joy it is to find this wonderful recipe on this site so that others may also enjoy it! Thanks, Kim! On 6/5/03 Marian Elizabeth posted a review for this recipe in which she states that her cookbook, purchased in Kansas, indicates that this recipe came from the Volga Germans who emigrated from Russia. I can verify this as my German grandparents did, in fact, emigrate from Russia, and my Mother made these delicious Bierocks many times as I was growing up. Thank you, Marian Elizabeth for this interesting bit of information concerning the German heritage in America.
Followed recipe exactly to start with except for doubling it all. The dough required quite a bit more flour than stated. Without it, the dough was super sticky and impossible to work with. I will not use the italian sausage with this recipe again. The first batch i baked in a baking dish and I didn't like the way they turned out. The second batch I baked on a cookie sheet and liked them a lot better. The dough tasted well, doughy...I am not sure how to fix that though, maybe more sugar since I had to add so much more flour? Will try again with my changes...
Great recipe! After reading reviews about the need for flour. I was on a quest to find the true amount needed. It takes exactly 5 1/2 c flour for perfect dough. Anyway. used my bread machine for the dough only. The only thing I changed was the butter instead of shortening. yummy. Also for those who don't buy powdered milk....dry coffee creamer is a great substitute. Thanks Kim for a great recipe!
Tried this recipe on a Saturday when I had more time to make the dough. I had to add about 3/4 cup more flour because it was too sticky. They turned out great, nice and soft bread exterior. Wonderful as leftovers. A great weekend experiment!
Being from an old German family, I grew up eating these. But my mom made them differently. First, she never used sweet bread. She used a white bread recipe. I noticed some had problems cutting the cabbage. I cut the head in fourths then core each piece; lay a piece on its flat surface and with a sharp knife slice very thin slices starting at a pointed end. Also we never used mustard in these however I think it tastes good in these. Mom and now myself, will usually bake half of these and in a cast iron skillet heat about one inch oil till about 350 degrees. And put in two to three at a time. Brown one side then flip and brown the other. Healthy? probably not but it sure tastes good. Overall I think this is a pretty good recipe just not authentic like I am used to. My parents were also Volga Germans and even among them, there are very many variations. But, I am looking forward to trying this version.
Hot Pockets no more! Great for hungry 12 year old son after school, and healthier than packaged convenience foods. Tip - do not skip draining the fat from the browned meat - it keeps the bread from being soggy after baking.
My husband loves these!! I also added bacon to my meat mixture. It added even more flavor to them. GOOD!
Oops! Made in error in my review dated June 21. What I meant to say was that I divided the dough in half, divided the two pieces in half again and each of the four pieces into thirds. Then made three rolls from each of the thirds. Sorry...I think I have confused myself!
Excellent! I've never made bread before and did ok (not as hard working as I imagined). I used stone ground mustard and it blended in perfect. I've never seen these round rolls before so I made them in rectangles: folded two sides in, then the other two sides (like a burrito). One suggestion: don't squeeze the rolls in the pan cause they tend to expand; let a small space between them to allow them to grow. Thank you for a wonderful recipe.
Great Recipe!! Tough as it involves baking it takes a little extra work, it has a very nice presentation, its cheap and people love it.
Excellent. I have used another recipe previously but I like this one much better (and so did my family). The sausage and mustard really made a huge difference. I goofed on the dough and used oil instead of shortening, needed to add more flour to get to a workable dough - but still a great taste. Thanks for a great recipe!
First, I absolutely LOVED the filling for this! I'm sure that I am going to make it alot - I can think of many different ways to eat it: over a half baked potato, stuffed in a pita pocket, on crispy toasted french bread... I made it with Jimmy Dean's Sage Sausage, 1/2lb ground lamb instead of beef, and I added a few tbsp lime juice. However... the bread recipe was trouble from the start for me. It was hard to get the shortening mixed in well, my electric beater and hands both became a sticky, goopy mess. I started adding flour, kept adding and adding - close to 2c of extra flour so that the dough was workable. I let it sit 40 minutes, but it didn't rise much, so I let it sit a second time after kneading (still didn't rise). I was so proud when I saw these after 20 minutes in the oven that it all seemed worth it. I called my boyfriend over and let them cool off. But when we took big bites, the dough was waaay underdone on the bottom half. My spakin' new pan would NOT cook the bottoms, even after an extra 20 minutes. I had to cook them on my tried and true smaller pan in batches to get the bottoms done. 2 hours 45 minutes later... I did have a good time, though. =) Pat's Bierock recipe on this site looks like it has a better dough recipe.
I didn't want to deal with the dough, so I took the meat & sauerkraut mixture and put it on a pack of hawaiian sweet rolls & made sliders (baking in the over for about 15-20 min). A nice change from our usual sliders, and a great use for leftover sauerkraut. I would make again this way.
This recipe was delicious!!! The dough was very easy to make compared to others I have tried and the filling was hard to stop eating. although, next time we will pay attention to details....We put in 2 tablespoons of salt instead of 2 teaspoons! OOPS! Thank you for this wonderful recipe!
One of my best friends is half German, and her mother made these one night when I was visiting. They sure are ugly little things, but taste delicious. This recipe was very similar to hers; we usually add extra sauerkraut as a yummy addition, or substitute green cabbage for red.
Mmmm... this was very good. The filling was good, but seemed to be a little bit mild once it was baked into the buns... could have been my choice of mild sausage. (Next time I use this filling, I think I'll use dijon mustard.) The buns are excellent... I'm planning to use the bun portion of the recipie with a bbq'ed pork filling tonight. Thanks for the recipie!
These were outstanding!! I used a "savory sage" flavor sausage, which gave these a wonderful smell and flavor. Next time I think I will add a bit more cabbage. I did cheat and use a store-bought bread dough. It helped to make these a relatively fast meal. I only wish the leftovers had lasted more than a day!
I made a profile just so I could rave about this recipe! The only change I made was I had no powdered milk, so I did as another user suggested and added about 1/4 cup of 1% milk (give or take to adjust dough consistency), and they came out fabulous. These are so yummy, and super easy to freeze and thaw in the microwave to eat on the go. (The last batch I made, I froze half to save them and ended up eating them all week anyhow because they are SO good. Like little mini pocket sandwiches!) I didn't make the sauerkraut version, just the cabbage and omg. Did I mention they are unbelievable????
The first time I made these it was so much work that I swore I would never make them again. But my family went NUTS over them! My MIL has a new respect for me now! They're very tasty. To make things easier, I make the filling one day and freeze it. I only used half the filling when I made it the first time so now I freeze it in two clumps. I use half now and the other half the next time I make them. Then the next day I make the bread and bake them. It's alot easier if you're not trying to do it all at one time. I use Dijon mustard. Yummy!
These were really good! I made them with saurkraut instead of cabbage and found that it gave enough of a zing that I probably didn't need more than 2 Tblsp of mustard. I cheated and used frozen bread roll dough. I allowed it to rise per package instructions, then put the dough in the refrigerator for a bit, just to make it a bit easier to work with. My family loved these -- even my 2 year old! Great recipe!
Deliciously filling! My family stuffed themselves on this one.
Really good! But I must say I have a few qualms with the recipe... The flour amount is not enough. I added a ton! It could really be more specific. I had never tried, or even seen a beirrock before. How big of a piece of dough? How flat? How wide should it be? What exactly qualifies a "spoonful"? My result was a wonderful, albiet overly bready creation. I'll do it again!
Tasty. Freezes and reheats well.
I love this recipe, and I just made it again last night for dinner. This makes a ton, and I always get to freeze an entire meal out of this. When I made the dough by hand, I had to add at least 1 cup if not 2 cups of flour. Now I use my dough hook on the kitchenaid, and I find this recipe perfect. The bun is sooo airy and light. My only substitution is butter instead of shortening. Great meal for a cold winter night.
Wonderful. Wonderful. Wonderful. Simply delicious. I made no changes to the recipe & these turned out GREAT. I got raving reviews from the crowds!!
Awesome recipe!! My entire family just loved these! I will be making this again and again. I did make two changes. I used italian sausage links and then put them in the food processor, because I couldn't find the ground kind. And I used the store bought cresent roll dough that some of the other members mentioned. Worked great. Thanks!
I made a quadruple batch of these recently (for a brewfest) and they were great, but I did not follow the recipe exactly. Like other people, I was shocked when I had to add LOTS more flour than called for to the dough, and I used whole wheat for about 1/3 of the total. I added sauerkraut and chopped homemade giardineira veggies to the innards and the vinegary flavor was great against the sweetness of the dough. I also used mozzarella (I had a ton of it that needed to go away) instead of the other cheese, but would use something stronger like smoked gouda next time. People loved these even when served cold. I grew up in central Kansas with lunch ladies that made these for us in the lunch room and they were the best ever. Not quite what most kids are getting these days in the cafeteria - they are missing out.
I had my husband help me make this and the whole time he wasn't sure if he'd like it (hates cabbage). But I made him and it tasted great. Took a lot longer than expected and I ended up with much more dough and filling than just for 10. Great as left overs, too!
Sooo good! I used Rhodes frozen rolls to speed things up. I made the recipe as is, except I did reduce the salt by half. I used 2% cheese to lighten it up a bit, and next time I will try turkey sausage.
Delicious! Needed a full five cups of flour, and will add some ketchup or tomato sauce next time, for our taste buds. :) But thanks so very much for the recipe. It's fantastic!
This was the best bierock I have ever had! Wonderful! Everyone loved them. Dipped in marinara sauce.
This recipe is AWESOME! The entire family loved it. I accidentially omitted the powdered milk from the dough and substituted butter for the shortening, but it turned out wonderful anyway. I made big ones and little ones. I even made it into a roll, like a pinwheel roll. This is a definite keeper!
These are absolutely delicious. I make these only once a year, these are a special treat and making them only once a year keeps them special. I wouldn't change a thing, the recipe is perfect.
Made this recipe, which generated about 12 nice sized buns. My husband and I devoured them within 2 days. I am going to keep this recipe for sure, and will also try using the dough for BBQ beef, Broccoli and cheese, Ham and cheese filled buns. I cannot wait to try other fillings in this bread. Like most of the other reviewers, I did have to add additional flour, and I found that another 3/4 of a cup was perfect. In addition, I did not have the dried milk -so I used 1 and 1/2 cups of water, and 1/2 cup of half and half to fill that dairy void. These were REALLY good. I can't wait to fill the bread with other things as well!
We had a German potluck at our Lutheran School and I needed a recipie I could make ahead and freeze so my husband could warm up while I was at work. These fit the bill perfect and they were delicious. I will be making more for my own family to enjoy.
I made this recipe as written several years ago and they were wonderful, if a little mild in the meat filling. I'm getting ready to make them again. I think I'm going to squeeze a couple of fresh brats out of the casings to add to the beef. And I'll probably use sauerkrat. YUM! Thanks for posting this recipe!
This makes a lot of food--enough to feed at least 10 adults! If you give them a salad, you've got a complete meal. They freeze and re-heat in the oven well. I've made them more than once to happy guests!
These turned out beautifully.....just the right proportion of dough to filling.....it made 13 large bierocks....I took some hot Italian sausages out of the casings and used more sausage than ground beef....the bread is wonderful and worth making.....I wouldn't sub anything else....I served them with homemade mango chutney and they were scrumptious!
Excellent! Everyone loves these. My first attempt at bierocks and the only problem was mine. I used a too spicy sausage.
These were fabulous!!! I reduced the amount of mustard to 1 TBSP so my husband wouldn't flip, but followed everything else exactly. Thanks for the great recipe!
Isn't it annoying when you slave away over something for hours and it turns out mediocre, yet something easy and simple ends up being incredibly tasty? I couldn't believe how much Husband liked these! Apart from adding a little horseradish sauce to the meat filling, I followed the recipe exactly. I'm looking forward to seeing if they are any better tomorrow. Awesome recipe, Kim! Thanks!
Although, what you see took 4 1/2 hours (made a double batch), they are yummy!! I don't think I'd make again, because they're a lot if work, and the end result are buns w hamburger. Sliders would have been much easier...but not authentic.
These are so good! I make them all summer long to take along to baseball and football games with the kids. They keep for a few days in the fridge and even frozen and reheated they are very tasty! We worked out a manufacturing line to make them and got the time down to 20 min for double the recipe. I make the dough in my breadmaching on the dough setting!
I made the filling as noted, but used crescent rolls for the pastry. Sped up the process and they were delicious. Big hit at my party. I had leftover meat mixture and served it over noodles - very good the second day, too.
Yum, yum....these were so good and a neat change up in the dinner line up. I added some caraway (1T) seeds and I though that really added something to it...
this is so good I have made it several times, recently I wanted something different, and made dark rye bread dough Oh my this is how I make it all the time now is with the dark rye excellent thanks for sharing it's one we enjoy!!!!!!!!!
This was so tedious to make. For me, it took about 3 hours to make, but I'm pretty green to the whole cooking scene. I had a really hard time getting the dough even in thickness, so some of my bierocks broke while they were in the oven. In the end though, I felt like a baller making my own dough from scratch, and being mostly German, I got to call my family and brag about the endeavor. It's difficult to where I won't make it weekly, but tastes good enough to where it still makes the "special occasion" cooking list.
Loved these! I made them more filling less bread..but so delish! I also upped the mustard!
Did not like the mustard in this recipe, and seemed like too much cheese (if that's ever possible) I'm not giving up on finding a great Bierock recipe, but this is not it.
This was super good. It was time consuming but I imagine it will become faster as I do it more. I read a lot of reviews, there are a lot of helpful tips in them, I'm not going to retype them all here, but I suggest you read some of the other reviews before you make this recipe. I used 4 cups cabbage and carrot shredded together, 1 cup green pepper and 1 cup sauerkraut, we like a lot of veggies. In fact, next time I may use just 1# of sausage and more veggies. But that's just the veggie lover in me.
We absolutely LOVED these!! Super easy to make especially since I used the bread machine to make and rise the dough. I did make one change, I decided to use beer bratwurst (casings removed before browning with beef) instead of italian sausage and it was so yummy! Will definitely make again and again. I made 16 bierocks with that amount of dough and once cooked with meat in the middle they came out to be the size of a regular hamburger bun, just right for holding. I did have a small bowl of meat mixture left over.
very good bierock recipe - I use spicy mustard and only the cheddar cheese, doubled. The bread was also very easy to make and turns out wonderfully. I like to double the recipe and freeze the birocks after I bake them. They reheat really well in the microwave, and are great snacks or meals.
Seriously good eats here! I used half sweet and half hot Italian sausage, along with 3 cups of sauerkraut (drained). The filling seemed a tiny bit dry so I added some beef broth. I used half shredded cheddar and half shredded fontina cheeses because that's what I had. As another review noted, the dough is very stretchy so you can use a lot of meat to get a good bread to meat ratio. I made them in different sizes and what worked best was about the size of regular hamburger bun. This took about a 2 inch ball of dough rolled out and then stretched to go around about a 1/3 cup of meat. Will be making again!
This recipe is a bit time consuming but the result is worth the effort - it is delicious! I made the 10 serving size recipe so I have leftovers for a weekend meal! Great!!!
I made these for my younger brothers and it was a hit. The bread mix was soft and smooth. Although I didn't use the exact meat mixture. I did the basic cabbage, hamburger, onion salt, pepper and cheddar cheese.
We loved this! No side dish necessary. Not even sure what goes with this but me and my husband dipped it with mustard. I didnt shred my cabbage; I chiffonade (sp?) it widely. I think I'll add more cabbage next time. Love the dough as well, altough, I had to add way more than it called for. Halved the recipe and got at least 15 bierocks if using 2 tablespoons of filling for a 1/4-1/3 cup dough (about an ice cream scooper size). The dough wrapped around the filling so nicely. Just make sure not to roll it out too thin because it will stretch a bit while baking. Also, I did an egg wash.
Loved this recipe! It reminded me of the bierocks my grandmother use to make. The only change is I used the bread machine sweet dinner roll recipe. Much easier! I will make it again. My husband and all 3 of kids said they like it too (and this never happens)!
The filling was to die for! I followed the recipe exactly, except I didn't measure out the cabbage, I just used about 1/2 a head of it and it was just enough. I also didn't use the dough from this recipe, I used the "Sweet Dinner Rolls" for the dough (since it's easy and I don't have powdered milk). Turned out excellent, except I had more filling than dough. Made them all and froze them.
This filling was very very good, I couldn't get the dough to flatten out and was probably not patient enough, but I will definately make the filling again, maybe try it over some egg noodles next time!
Great Recipe! I just made these for dinner and they were a hit! I used someones idea about using Rhodes rolls and it made it easy and convenient. Try using velvetta cheese and sharp cheddar. I will continue to makes these as they remind me of a neighbor who made them every halloween since I was a kid.
My family really liked these. I made the rolls exactly as the recipe stated, using my KitchenAid to do the kneading for me. The dough was very nice and soft. I used a variation of the filling: 1 lb of diced Kielbasa, a bag of preshredded coleslaw mix, 1 diced onion, prepared mustard, and pepper. They were nummy! My husband liked his dipped in coarse-ground mustard. Thanks!
This was a family hit! I made this exactly as written, and it was wonderful. I am going to try it with the sauerkraut next time.
I've made this 3 times. GREAT recipe..freezes well. Big hit when served at parties. Served with ketchup and also a honey mustard dressing for a dip. Will be making again for a Octoberfest party.
As others have stated, you need more flour than the recipe asks. I added an additional cup, so my total flour was five cups. Other than that, I think this is a great recipe!!
This is fantastic! I love cabbage but the rest of my family are not so fond of it but they loved these. The first time I made these I made exactly as the recipe says too but the 2nd time I had to use what I had which was 1 pound ground beef, 1/2 pound bacon, a can of seasoned cabbage and some Swiss cheese. Still delicious!! I am going to made some more today but make the filling with ham and sharp cheddar. Anyone that is using pre-made dough is really missing out because this dough is amazingly good and these also freeze great. Bake as directed, let cool, wrap in plastic wrap and put in a freezer bag. Heat in microwave about 2 minutes for a quick lunch for the kids.
I didn't have any shorting so I ended up using butter and it turned out out excellent. I used my kitchen aid to kneed the bread and found that I needed very little extra flour. I also used ground pork and and season it with red pepper flakes, fennel seed, paprika and italian seasoning. I also took the advise of other and added extra cabbage and onion. I ended up using cheddar cheese and mozzarella cheese instead. Everyone loved this.
I've made a lot of tasty items based on recipes from here, and have never been compelled to review any of them until now. These are incredible. From the bread to the inclusion of sausage, everything was amazing. Stop looking for other recipes and get on this one immediately.
Loved this, used spicy Italian sausage and thought we would like it better with sauerkraut instead of plain cabbage.
My husband was over the moon for these- The dough was SOOOO Easy to work with- Made it with 2 cans of sauerkraut, drained. Will share this recipe and make it again.
Bierocks are a family favorite for us. I always add a little bit of cheddar cheese to the top of the meat pile before I seal up the bread dough. However I do just use hamburger and lots of spices instead of the sausage and no mustard. So just a few differences really. After they're cooked, cover them liberally with melted butter and I've never had left overs!
I have been eating these all my life as my mother is half German. These are so versatile and ohhhh so good. My mother has added shredded carrots and used frozen bread dough or refrigerated biscuits as substitutes for making the dough. I have never had them with cheese in/on them but I bet they are good like that too. I also like dipping them in soy sauce, which makes them taste almost like Asian dim-sum.
Everybody loves 'em. Wish I had an easier time with the dough though.
I made this for an Oktoberfest party and my pickiest coworker who lives on homemade food RAVED about them. So did all the other guests.
These turned out awesome!! I had to leave the dry milk out of the dough (didn't have any), but didn't seem to affect the dough any. They tasted just like the runza's i remember eating while i was living in Neb. Maybe even better ;). Thanks for the great recipe!!
My family loved these! Thank you for the recipe. I'm German and French, but born in America. Every once in a while my body gets a craving for an authentic German meal or a French dessert. I swear it must be a genetic craving. These definitely hit the spot last night. They're perfect for my husband to take to work for lunch, easy to eat in the car, and great for freezing. I can't wait to experiment with different authentic fillings for the family (my husband is Arab and my step-kids are Arab and Puerto Rican). I've been trying to find some meals that remind the kids of their late Mother's cooking. She was big on stuffed foods or foods wrapped around other foods.
I agree with previous people. I needed to use more flour than the recipe calls for. I also added extra cabbage.
It was very good and reminded me of my Moms!
1 and 1/3 kg of flour. 1 cube of fresh yeast 2 cups of whole milk, no water. Double sugar and shortening Beat 1egg + 1 teaspoon of oil and paint them before oven. 16 large buns
This is a most delicious recipe once you fix the dough. I am sure it has already been pointed out that you must add more flour than 4 cups. I would do a minimum of 4 1/2 cups with a well dusted surface to knead on. I am not sure why the recipe has not been fixed, but if you start kneading this dough after using 4 cups of flour, you'll have a soupy mess.
This dough worked great. I've made it twice and forgot the shortening in the 2nd batch, and it still worked well. I like this filling, but I'm also going to try the dough for empanadas, as I think it will work for them also.
Delicious!They freeze well too if wrapped tightly. The dough was the softest I have ever handled and the filling was great. We all loved the combination of ground meat cabbage and mustard! I gotta make this again..they are addictive!
These were a crowd pleaser. The recipe is easy and turned out prettier than the picture. I did not use as much cheese as the recipe, but the dough was great, I will probably try with my favorite empanada filling. Thanks!
I did everything except prepared mustard I also used 1/3 cup for measuring meat stuffing and 1/4 cup to measure bread . th cheese is a nice binder. I had dough left over used it make apple cinimon cream rum cobbler.
1st off I didn't follow the hamburger/cabbage part of the recipe as shown & I only changed the bread recipe slightly - by doing 1/2c water & 1/2c milk. Everyone has different tastes & I just made the inside mixture to my taste. I say, start w/ the recipe & chg it as you try it again. (I use salt, alot of pepper, a little garlic powder & allspice & mustard & sugar, & some worcestershire.) No matter what spices you put in yours if you put a can of 98% ff cream of mushroom soup instead of the cheese it'll cut down on fat, but keep it creamy. It does increase the sodium though. I would say, though, that you do want the hamburger mixture to be pretty tasteful (almost too much so when you try it by itself) because when you put it with the bread it balances out. -- I understand that the bread part of this recipe does take a long time, but you really should try it once when you have some time. THE BREAD IS GREAT! It's a little bland by itself, but put it with the hamburger mixture, which is very flavorful, it balances out wonderfully. I did roll my bread out at about 1/4 in or a little less & came out with 10 large bierocks & still had extra, but I think the bread-to-hamburger ratio was good. I froze the extra bierocks in aluminum foil for quick pop in the oven for later. Used the extra dough to make a small loaf of cinnamon swirl bread. I will use the dough recipe again, with a little salt to cut out the 'blandness' (for bread only recipe). It's a good bread recipe!