Recipe: Bierocks (2) for Louise

BIEROCKS

FOR THE DOUGH:
2 pkgs. yeast
1/2 cup warm water
1 cup warm milk
1/4 cup butter, softened
1 tsp. salt
4 cups flour
1/4 cup sugar
FOR THE FILLING:
2 lbs. hamburger
4 cups cabbage, chopped
1 cup onion, chopped
2 tsp. salt
1 tsp. pepper

TO MAKE THE DOUGH:
Dissolve yeast in 1/2 cup warm water. Set in warm place.

Add warm milk, butter and salt; let stand for 10 minutes.

Add flour and sugar. Let double for 50 minutes.

TO MAKE THE FILLING:
Cook hamburger, cabbage, onion, anf salt and pepper together until browned.

TO MAKE THE BIEROCKS:
Roll out dough and cut into large circles. Put 1/4 cup meat mixture in center of dough. Pinch closed.

Bake until browned, approximately 20 minutes, at 375 degrees F.

Adapted from unknown source

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BIEROCKS

FOR THE DOUGH:
1/4 cup sugar
2 1/4 tsp. dry yeast
1 cup warm milk
1/4 cup vegetable oil
1 tsp. salt
2 eggs, beaten
4 cups bread flour (more as needed)
FOR THE FILLING:
1 tbsp. vegetable oil
1 lb. ground beef, pork, or turkey
1/2 medium-sized onion, chopped
1/2 small head of cabbage, shredded
salt and pepper (to taste)

TO MAKE THE DOUGH:
Dissolve sugar and yeast in warm milk. Let stand until foamy, about 5 minutes.

In a heavy-duty mixer, combine oil, salt and eggs; add yeast mixture. Add 1 cup of flour and beat for 1 minute. Beat in 1/2 cup of flour at a time, until dough pulls away from sides of bowl.

Switch to dough hook. Knead on low speed, adding remaining flour 1 tbsp. at a time, until smooth and elastic, about 8 minutes.

Place dough in a well-oiled large bowl and loosely cover. Let rise in a warm place for 1 hour, or until doubled in size.

TO MAKE THE FILLING:
Heat oil over medium-high heat. Add meat and onion and cook until meat is browned, stirring to crumble. Add cabbage and cook until wilted. Season with salt and pepper. Let cool.

Punch dough down and let rest 5 minutes.

Divide dough in half. Roll each half into a letter-sized rectangle (roughly 8 by 11) and cut each rectangle into 6 squares. Spoon 1/4 cup filling into center of each square. Bring opposite corners together at the center, pinching corners and seams to seal. Place seam side down on a large baking sheet covered with parchment paper. Repeat with remaining dough. Cover and let rise 20 minutes.

Preheat oven to 375 degrees F.

Uncover bierocks and bake until lightly golden, about 15 minutes. Cool on wire racks.

"Bierocks are a great snack to freeze for quick sack lunches."

Makes 12 bierocks
Adapted from source: Cooking Light, January 2004