Prepare Dough

Mix and knead all the roll ingredients together by hand, mixer or bread machine making a smooth soft dough. Place dough in a lightly greased bowl, cover bowl with plastic, and let the dough rise until its doubled in size (about 90 minutes). If you are using a bread machine, let the machine complete it’s cycle, then leave the dough in the machine to rise. 

Prepare Filling

While the dough is rising cut up onion and set aside. Slice cabbage and set aside. Brown ground beef in a large pan over medium heat (season to taste). Spoon off excess grease and add onion and cabbage to cooked meat. Cover and simmer on low until cabbage wilts stirring occasionally.  

Roll Out Dough

Preheat oven 375 degrees. Sprinkle flour on work space or counter top. Gently deflate the dough in center. Make about 10 to 12 balls (small, medium or large depending on your preference). Using a rolling pin roll dough out into circles about 1/2 to 1/4 inch thickness (the thinner the better but not too thin where the dough will tear). For any leftover dough make dinner rolls. Working with one ball at a time flatten out by hand. With a rolling pin roll dough out to a desired thickness but not too thin.

Filling Bierocks

Add two heaping scoops of cooked beef filling to center of rolled out dough. Close dough by gathering up edges to center. Close by pinching all edges together. Place on lightly greased baking sheet seam side down. Repeat until all filling is gone. Cover prepared bierocks with waxed paper and allow rolls to rest in a draft free area to rise again for about 15 minutes.

Bierocks Final Step Then Bake

Scramble the extra egg and brush the tops of each Bierock to get that beautiful bronzed roll. Place baking sheet in preheated oven and bake for 25 – 30 minutes or until rolls are golden brown. Remove baking sheet from oven and carefully place each Bierock onto cooling rack to cool. Enjoy! By the way...we serve ours with mustard (a German tradition).