Pam's Bierocks Recipe

My mother in law is German and we make this same dish all of the time. She uses the same bread recipe, however I substitue a sweet refrigerator roll recipe and make them ahead. If I have leftovers I make cinnamon rolls for dessert. I also make several ahead and freeze them for later use--just make sure they are completely thawed before baking.

The dough is good for bierocks. I used about 4 lbs (half beef half pork) ground meat and 1 large head of cabbage(and 2 onions) with this dough recipe. After the 1 hour rise I rolled out thin and cut into squares and put in about 1/4 c of filling. I didn't do second rise. I know my family likes the dough a bit thinner so I always roll out thin.

I make these from a recipe I got from school cooks, but have added a few things. I buy large frozen dinner rolls for my pocket. First I shred my cabbage and onions in my food processor, in the mean time I cook my hamburger and season it with what ever I like (turmeric, oregano, salt, pepper what ever you like). Add the cabbage and onion to the meat and let it cook on low until cabbage translucent. while waiting on it to cook take the thawed rolls and roll them individually into a thin circle on a floured surface, place shredded cheese in the center of each (can be omitted). Drain meat mixture and add to enough on top of the cheese and fold. place on a cookie sheet and bake at 350 deg until crust is a golden brown. Everyone who I have fixed these love them and ask for the recipe.

Great recipe! Tasted wonderful! I did take a lot of liberties with this recipe, though, but I did follow the recipe as a guideline. I also halved the recipe to make 10 servings instead of 20. For the dough, I used 1 cup warm water, 2 1/4 tsp Rapid Rise yeast, 1/2 tsp sugar mixed into the water and yeast, 3/4 tsp salt, 1 cup quick oats, 2-2 1/2 cups flour, 3 tbsps melted butter, 2tbsps sugar, 2tbsps honey, 1egg. Followed the recipe's direction to make the dough, except I kneaded it for about 8 minutes before rising. For the filling, I used 1 lb ground venison, 1/2 bag of frozen spinach, 1 chopped onion, minced garlic, 2 shredded carrots, 4 oz cream cheese, salt, pepper, thyme, pinch of nutmeg and paprika. Made the filling according to the recipe's directions with my changes. Let the dough rise and filled the rounds according to the recipe. I brushed the tops of the rolls with 1 tbsp of butter before baking. I know it ends up being fairly different from the original recipe, but I feel that it earns 5 stars as written due to the directions being easy and straight-forward, and also due to the fact that you can easily change the recipe to suit your tastes. Thank you for sharing this recipe!

I probably shouldnt rate this because i made quite a few adjustments, based mostly on others reviews, which helped this dish along immensely. I halved the dough, made 10 thin dough squares, put 3 T. filling in each. I used 4 c. cabbage, added 4 oz. cheddar, salt/pepper/garlic/oregano and a mustard sauce. Had to add butter to the pan that i spread/cooked the dough on. If i made it again i’d use 4 T. of filling as the dough to filling ratio seemed off. Think i’d use 6 oz. cheese as well. Really good tho!! I had fun making these.

I used 1lb of ground sirloin AND 1lb of fresh ground lamb. I also used 3tbs of fresh minced garlic and added 1/8 cup of fresh squeezed lemon juice and 1tsp of white vinegar. Seasoning-wise I added 1tbs each of garlic and onion powder and 1tbs of Maggi Seasoning Sauce to the meat/cabbage mixture. Finally I topped half of the 20 b-rocks with freshly shredded extra-sharp white cheddar. Both types were awesome and much more flavorful than the original recipe to my taste.

So good! Hubby was very impressed with these. I made as written and they are very good, but would be great with added spices to the meat mixture. I mixed the dough up in the KA and put it in a warm spot to rise for an hour. It rose beautifully. I weighed out the dough, so that I would have equal pieces to work with. I filled 22 with the meat mixture and the last 2 pieces I filled with butter, cinnamon and sugar. I baked 9 for dinner and froze 13 as soon as I filled them, so that they would not rise. I will thaw completely, let rise and then bake when having them for dinner. My DH ate 2 1/2 for dinner and I had 1 1/2. They are very filling and it is a great recipe to play around with fillings. I can't wait to try this recipe again, filling with breakfast items, potatoes, eggs, peppers, meat and cheese. Served this tonight with 'Italian Peas' from AR and cottage cheese.

Your recipe looks good. We have eaten bierocks for over 60 years made different ways. But we use allspice in the meat mixture and a little garlic. For simplicity, we use Pillsbury's crescent rolls. Separate only into squares (2 together), pinch to join the perforations, fill and fold up to close. The Grands works best or the crescent sheet but either way, a family favorite. In Wichita, a man had a fast food bierocks company and he made them also with ham.

So delicious. The rolls are incredible - sweet, tender, and fluffy. The filling is great and so versatile. I cut up several vegetables I had in the fridge into small pieces and added them after the cabbage (added as I cut them up so it didn't add a bunch of extra prep time). Broccoli, green beans, carrots, leeks, and Anaheim pepper. For seasoning, I added two cloves of garlic, about a quarter teaspoon of celery salt, and some black pepper in addition to the salt called for. Definitely a keeper!

First time making these, they turned out amazing even my kids ate them! However, I made some adjustments to the recipe first, I halved the dough recipe then, I reduced the amount of cabbage to about 2 cups and I added paprika and garlic powder to the meat mixture.

If you are looking for an authentic bierock recipe, this one is spot on. Normally, I don’t use a recipe, but thought I would give this one a try. It’s absolutely perfect from the bread dough to the meat filling. These are good sized bierocks. The finished product is about 4” in diameter. For sake of ease, I roll the dough into a 16 x 20 rectangle and cut into 20 (4x4) pieces. P.S. Don’t forget the spicy German mustard. It's a must!

Quick, satisfying, and full of flavor.

This is almost exactly the recipe my mom made when I was a small child and I've been making for Christmas the last 45 years. I've never seen a written recipe for Biroche. So happy to see this can be found by younger cooks.

I used frozen yeast rolls. Not the loaves, the rolls. Let rise and roll them out. I also added a diced yellow bell pepper to the meat mixture. Follow recipe from there. Tastes delicious.

The bread part has turned good for me 100% off the time, and yeast bread can be tricky for me. They are good, simple, and my husband loves them. If you have a lot of game burger, this is a good burger recipe.

We love this version as well as a family traditional Tatar version where we cook beef in cardomom, cumin, cinnamon, clove, pepper, turmeric, salt, with chopped hot pepper, and leeks. We make another version with Beef, Lamb Tail fat, onions, Urfa Biber, Pul Biber, Paprika, Oregano, Salt, Pepper, and red pepper paste . It gives taste of Adana Kabob.

I have made these for a good 20 yrs. I've used, ground beef, ground pork, ground chicken. I do add garlic, oregano. On lazy days I used prepared coleslaw- cabbage n carrot mix. We enjoy them outside in the winter.

I love them. The recipe gave me exactly 20 Bierocks. The filling was just the right amount too. In some I added Mozzarella cheese and others I did just as the recipe directed. They came out so light and delicious. I will make them again.

This is a great bread recipe, Bierocks are so much better than using pre-made frozen bread dough! Sure it saves some time, but in the long run its just not a good nor can you get enough filling in. Skip the pre-made suff.

Made it for the family and everyone asked for seconds.