Kraut Bierocks Recipe

Name: Kraut Bierocks
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Ingredients: 1.5 (.25 ounce) packages active dry yeast; 0.5 cup white sugar; 2 cups warm water; 4 cups all-purpose flour; 0.5 cup powdered milk; 1.5 teaspoons baking powder; 0.5 cup shortening; 1 pound lean ground beef; 1 pound ground Italian sausage; 1 cup chopped onion; 3 cups shredded cabbage; 3 tablespoons prepared mustard; 2 teaspoons salt; 2 teaspoons ground black pepper; 0.5 cup shredded, processed American cheese; 0.5 cup shredded Cheddar cheese

Cook Time: 60 minutes

Ingredients

1 (.25 ounce) packages active dry yeast
cup white sugar
2 cups warm water
4 cups all-purpose flour
cup powdered milk
1 teaspoons baking powder
cup shortening
1 pound lean ground beef
1 pound ground Italian sausage
1 cup chopped onion
3 cups shredded cabbage
3 tablespoons prepared mustard
2 teaspoons salt
2 teaspoons ground black pepper
cup shredded, processed American cheese
cup shredded Cheddar cheese

Directions

Step 1: Prepare the dough by combining yeast, sugar, and warm water in a medium bowl. Mix them together and let sit for 10 minutes.

Step 2: Stir in the flour, powdered milk, baking powder, and shortening. Knead the dough for about 10 minutes, adding just a little extra flour if necessary. Once kneaded, cover the bowl with a damp cloth and allow the dough to rise in a warm place for 30 minutes. After that, knead the dough again.

Step 3: While the dough is rising, prepare the filling. In a large skillet, brown the ground beef, sausage, and chopped onion over medium-high heat.

Step 4: Drain any excess fat from the skillet, then stir in the shredded cabbage, mustard, salt, and black pepper. Cook the mixture for about 5 minutes.

Step 5: Add the shredded American and Cheddar cheeses to the skillet and stir until melted and fully combined.

Step 6: Preheat your oven to 350F (175C).

Step 7: Flatten a piece of dough, then place a large spoonful of the meat and cheese filling onto the dough. Fold the dough over to create a round bun shape. Place each bun, folded side down, into a lightly greased 9x13-inch baking dish. Repeat this process with the remaining dough and filling.

Step 8: Bake the buns in the preheated oven for about 20 minutes, or until they are golden brown.

Nutrition Facts (per serving)

Calories: 630
Total Fat: 34g (44% Daily Value)
Saturated Fat: 13g (64% Daily Value)
Cholesterol: 69mg (23% Daily Value)
Sodium: 1129mg (49% Daily Value)
Total Carbohydrate: 55g (20% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 14g
Protein: 25g (49% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 194mg (15% Daily Value)
Iron: 4mg (24% Daily Value)
Potassium: 443mg (9% Daily Value)

FAQ about Kraut Bierocks Recipe

Bierocks can be stored in an airtight container at room temperature for up to 2 days. For longer storage, they should be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, wrap in foil and warm in the oven, or microwave for a few seconds.

Yes, you can customize the filling to suit your preferences. Common variations include using ground chicken, pork, or even a vegetarian mixture with mushrooms or tofu. You can also swap out the cheese or add additional spices to enhance the flavor.

If the dough is too sticky to work with, gradually add small amounts of flour until it reaches a manageable consistency. However, be careful not to add too much, as it could affect the texture of the dough. Kneading the dough thoroughly should also help it become less sticky.

Yes, you can make the dough ahead of time. After kneading, let it rise for the first time, then punch it down and refrigerate it for up to 24 hours. When ready to use, let it come to room temperature and proceed with shaping and baking.

Bierocks are a complete meal on their own, but they pair well with a variety of side dishes. Consider serving them with a simple salad, roasted vegetables, or a tangy dipping sauce like mustard or ketchup.

To ensure even cooking, make sure the Bierocks are not rolled too thick, as thick dough can cause them to remain undercooked inside. Also, bake at the recommended temperature and check that the bottoms are golden brown before removing from the oven. You can flip them halfway through baking if necessary.

Yes, you can freeze uncooked Bierocks. After assembling them, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. Bake from frozen at 350°F (175°C) for 25-30 minutes or until golden brown.

If the filling is too dry, you can add a small amount of beef broth or another liquid to moisten it. You can also adjust the amount of cheese or mustard to make the filling more flavorful and moist.

Comments

Melissa Lee

08/30/2023 03:30:27 PM

Absolutely delicious food at this place! I decided to use a mixture of sweet and hot Italian sausage, along with 3 cups of sauerkraut (drained) for my filling. To prevent it from being too dry, I added some beef broth. I opted for a combination of shredded cheddar and shredded fontina cheeses, as per what I had at home. Just like another reviewer mentioned, the dough is super stretchy which allows you to add plenty of filling to achieve the perfect bread to meat ratio. I experimented with different sizes and found that the ones the size of a regular hamburger bun worked best. I used a 2-inch ball of dough, rolled it out, and then stretched it to encase around 1/3 cup of meat. I will definitely be making these again!

Carolyn Thompson

11/08/2024 11:50:11 PM

I had a childhood favorite called gropulas, but my friend from Missouri knows them as Runzas. I decided to customize my recipe by adding extra cabbage, green onions, and an egg wash. The result was even more delicious than I remembered.

Nicholas Cruz

06/07/2023 05:01:12 PM

Followed the recipe exactly as written and the result was fantastic. The combination of the sweet and soft dough really made it stand out.

Anthony Gomez

10/25/2022 09:50:06 PM

I absolutely adore this bread recipe! Having made bread before, I knew that the dough needed to be kneaded until it reached the perfect sticky consistency. It's important to gradually add a small amount of flour and knead for the full 10 minutes. Patience is key, along with positive thoughts. The bread turned out a bit too sweet for a meat filling, so next time I'll try it with fruit filling. Alternatively, I'll reduce the amount of sugar by at least half for a savory filling. Can't wait to bake this bread again!

Jason Moore

05/08/2023 05:44:03 PM

I usually don't keep powdered milk at home, so I substitute warm milk for warm water in recipes. It turns out delicious every time!

Cynthia Evans

06/25/2024 10:57:16 PM

This recipe is absolutely delicious once you adjust the dough. It's important to note that you will need to add more than 4 cups of flour. I recommend using a minimum of 4 1/2 cups and ensuring the surface is well dusted for kneading. It's a bit puzzling why the recipe hasn't been updated, as using only 4 cups of flour will result in a too-liquid consistency when kneading.

audio version

Cook Time: 10 minutes

Cook Time: 130 minutes

Kraut Bierocks Recipe

Ingredients

Directions

Nutrition Facts (per serving)

FAQ about Kraut Bierocks Recipe