Shiny and gorgeously golden, these rolls are more than meets the eye. With a savory filling of richly seasoned beef and cabbage, our Bierocks are a bread that eat like a meal. Introduced to the US by German Russian Mennonite immigrants in the late 1800s, these fluffy filled pockets are the ultimate handheld food to serve alongside your favorite ale for a distinctly delicious autumn celebration. They also make an excellent accompaniment to hearty soups and stews when the weather turns cold.

Makes 12 bierocks
  • ½ cup (120 grams) warm water (110°F/43°C to 115°F/46°C)
  • ½ cup (120 grams) warm whole milk (110°F/43°C to 115°F/46°C)
  • 6 teaspoons (24 grams) granulated sugar, divided
  • (0.25-ounce) package (7 grams) instant yeast*
  • 3½ cups (445 grams) bread flour
  • 2 teaspoons (6 grams) kosher salt
  • 2 large eggs (100 grams), room temperature and divided
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Beef Filling (recipe follows)
  1. In a medium bowl, whisk together ½ cup (120 grams) warm water, warm milk, 2 teaspoons (8 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, salt, and remaining 4 teaspoons (16 grams) sugar at low speed until combined. Add yeast mixture, 1 egg (50 grams), and melted butter, and beat at low speed for 2 minutes.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, stopping to scrape sides of bowl, 6 to 8 minutes. (Dough should pass the windowpane test; see Note.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  5. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  6. Punch dough down, and let stand for 10 minutes. Divide dough into 10 portions (about 78 grams each). Using a rolling pin, flatten each portion into a 5-inch circle. Spoon 2 tablespoons (31 grams) Beef Filling into center of each circle. Pinch edges of each circle together around filling, and turn seam side down. Cup dough ball with your fingertips touching the surface; swirl dough on surface twice to shape into a roll and place 2 ½ to 3 inches apart on prepared pans.
  7. In a small bowl, lightly whisk remaining 1 egg (50 grams). Brush each roll with egg.
  8. Bake until deep golden brown, 18 to 20 minutes.
*We used Platinum® Yeast from Red Star®.

Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.


Beef Filling
Makes about 2 cups
  • ½ pound (227 grams) ground chuck (80/20 fat)
  • 2½ cups (178 grams) thinly sliced green cabbage
  • 1 cup (126 grams) diced yellow onion
  • 2 teaspoons (6 grams) kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ teaspoons (7 grams) Worcestershire sauce
  • 1 teaspoon (5 grams) Dijon mustard
  • 1 teaspoon (5 grams) apple cider vinegar
  1. In a large nonstick skillet, cook beef over medium-high heat until browned, adjusting heat as needed. Remove beef using a slotted spoon, reserving drippings in skillet.
  2. Reduce heat to medium, and add cabbage, onion, salt, and pepper. Cook, stirring often, until vegetables are softened, about 8 minutes.
  3. Add Worcestershire, mustard, and vinegar to cabbage mixture, stirring until combined. Stir in beef, and remove from heat. Let cool completely before using, or refrigerate in an airtight container for up to 3 days.



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