Bierocks (Baked Stuffed Buns)
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Yeast buns stuffed with ground pork or beef, onions and cabbage or sauerkraut.
From Germany and Eastern European, Bierocks are a favorite among Germans
in the state of Kansas.
- 2 packages yeast
- 1 tablespoon granulated sugar
- 1 cup warm water
- 3/4 cup granulated sugar
- 1 tablespoon salt
- 2 cups warm milk
- 8 cups all-purpose flour, divided
- 2/3 cup lard or shortening
- 2 eggs
- 1 pound ground pork or beef
- 2 onions, chopped
- 1 head cabbage, chopped, or well-drained sauerkraut
- Salt and pepper to taste
- Herbs of your choice to taste
- Soy sauce (if desired)
- Seeds, such as poppyseed, caraway, etc.* (optional)
* A mixture of seeds is good also. Try using everything bagel topping!
- Buns: Mix yeast, the 1 tablespoon sugar, and the water in a small bowl; let foam.
- Mix the 3/4 cup sugar, salt and milk in a medium-size bowl.
- In a large bowl, combine 4 cups of the flour, lard or shortening and eggs.
- Add the yeast mixture and the milk mixture to the flour mixture in the large bowl.
- Let the batter rise. After it has risen, mix in remaining 4 cups of flour,
knead, and let the dough rise again. Meanwhile, make the filling.
- Filling: Cook the filling in a large kettle or Dutch oven by first browning
the meat. Drain meat well. Mix onions, cabbage or sauerkraut and seasonings with meat.
- To assemble, grease two baking sheets. Heat oven to 350 degrees F.
- When the dough has risen, roll out pieces about the size of an egg into
a circle, spoon filling on, and wrap up, pinching edges to seal, and place on
prepared baking sheet.
- Topping: Brush each bierock with melted butter, sprinkle with desired seeds,
and let them rise for about 15 minutes.
- Bake for about 20 to 25 minutes.
Bierocks can also be made from frozen yeast rolls.
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