German Bierocks
From DIZ3 8 years agoIngredients
- Meat Filling: shopping list
- 1 lb. Lean Ground beef shopping list
- 1 lb. Hot Sausage (such as Jimmy Dean) shopping list
- 1 lg. Onion, chopped shopping list
- 1 approx. 3 lb. Head cabbage, chopped shopping list
- 1 tsp. Coarse Ground Pepper (or to taste) shopping list
- 1 ½ tsp. Salt (or to taste) shopping list
- (*Note: This makes enough filling for almost 2 batches of bread. Amount varies based on cabbage and how much you use to fill the bierock. Extra filling freezes well.) shopping list
- Dough (Adapted from Pam's Bierocks on allrecipes) shopping list
- 2 pkgs. active dry yeast shopping list
- 1/2 c. Sugar shopping list
- 2 c. Warm Water shopping list
- 1/4 c. Margarine, melted (No Substitutes) shopping list
- 1 Egg shopping list
- 2 tsp. Salt shopping list
- 6 c. Flour (more or less if necessary) shopping list
- 1/4 c. butter, melted shopping list
- Mustard shopping list
How to make it
- 1) Brown hamburger, sausage, and onions in a large pot. Drain off excess fat.
- 2) Add cabbage and continue cooking, stirring occasionally, until cabbage is fully cooked down and translucent. Add salt and pepper. Again, drain off any excess liquid. Set aside and allow filling to cool.
- To Make Dough:
- 1) In mixing bowl, add yeast, sugar, and warm water. Stir until dissolved. Let stand 10 – 15 minutes. Yeast should be foamy.
- 2) Stir in margarine, egg, salt, and flour. I NEVER add more than 6 c. Dough should be be slightly sticky, but that's how I like it. Using a stand mixer with a dough hook (i.e. KitchenAid), knead dough on Speed 2 for 6 - 7 minutes. Lightly oil a large bowl and transfer dough to bowl. (I scrape it out of the bowl using a spatula.) Cover and let rise in a warm place until double.
- 3) Turn dough onto a lightly floured surface. A perfect dough will feel soft and pillow like. It should lose its stickiness, but you may need to lightly oil your hands and fingertips to work with it. Sprinkle top of dough with a little bit of flour and roll into a into a 20 x 16 inch rectangle. Cut dough into 20 – 4” inch squares.
- 4) Place about 2 or 3 tablespoons of filling on each square. Pull all four corners over the filling and seal. Place on a lightly greased cookie sheet, seam side down. Let rolls rise until double in size.
- 5) Preheat oven to 350. Bake 20 – 25 minutes or until golden brown. Remove from oven and brush with melted butter.
- 6) Eat plain or serve with a good German mustard.
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