German Bierocks
Experience the warm, comforting flavors of German Bierocks, a beloved classic that combines pillowy homemade dough with a savory filling of seasoned ground beef, caramelized onions, and tender cabbage. Perfect for a hearty meal or on-the-go snack, these golden-baked bundles are a fusion of soft bread and rich, flavorful filling. The dough, made from scratch with a hint of butter and eggs, bakes to perfection, encasing the fragrant beef-and-cabbage mixture in every bite. With minimal prep and baking time, these hand-held delights are ideal for family dinners, potlucks, or meal prepping for the week. Serve them warm for a taste of authentic German-inspired homemade comfort food!
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 1 packet Active dry yeast
- 1 cup Warm milk
- 4 tablespoons Unsalted butter (melted)
- 2 units Large eggs
- 1 pound Ground beef
- 1 large Yellow onion (diced)
- 3 cups Green cabbage (shredded)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
In a large mixing bowl, combine 1 cup of the flour, sugar, salt, and yeast. Mix well.
Heat the milk in a small saucepan until warm (not hot, about 110°F/43°C). Stir in the melted butter.
Gradually add the warm milk mixture to the dry ingredients and beat until combined.
Add eggs one at a time, mixing well after each addition.
Gradually incorporate the remaining flour (3.5 cups) until the dough comes together and is soft but not sticky.
Knead the dough on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm location for 1 hour or until doubled in size.
While the dough rises, prepare the filling. Heat vegetable oil in a large skillet over medium heat.
Add the diced onion and minced garlic, cooking until softened, about 3–4 minutes.
Add the ground beef to the skillet and cook until browned, breaking up the meat with a spatula as it cooks.
Stir in the shredded cabbage, salt, and black pepper. Cook for 8–10 minutes until the cabbage is softened. Remove from heat and let the filling cool slightly.
Punch down the risen dough and divide it into 12 equal portions.
Roll each portion of dough into a ball and then flatten into a circle (about 6 inches in diameter).
Place 1/3 cup of the filling in the center of each dough circle. Bring the edges of the dough together and pinch tightly to seal, forming a bundle.
Place the bierocks seam-side down on a greased baking sheet, spacing them at least 2 inches apart. Let them rest for 10 minutes.
Preheat your oven to 375°F (190°C).
Bake the bierocks for 20–25 minutes, or until golden brown on top.
Remove from the oven and let cool for 10 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
4360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 4502 mg | 196% | |
| Total Carbohydrate | 530.2 g | 193% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 81.6 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 671 mg | 52% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 2824 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
