Bierocks(Old Fashioned Volga German Hamburgers)

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Bierocks(Old Fashioned Volga German Hamburgers)

Photo by tjberens

Bierocks were a staple food item at family gatherings(weddings, reunions, funerals, etc.) in the central Kansas town I was raised. Grandma's recipe for this baked Volga German sandwich has been handed down through the generations. Basically a meat/cabbage mixture filled sweet roll that makes a great main dish, or in smaller sizes, an excellent appetizer. They reheat well, so I tend to make large batches and freeze for quick n easy meals. I have seen recipes across the internet adding shredded cheeses, or heaven forbid-a frozen dough, but the old German ladies never did!!

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • SWEET DOUGH:

  • 2

    cups warm water

  • 2

    (.25 ounce) packages active dry yeast

  • ½

    cup milk

  • ¾

    cup sugar

  • ¼

    cup margarine, softened

  • 2

    eggs

  • 2

    teaspoons salt

  • 8

    cups all-purpose flour

  • teaspoons baking powder

  • ½

    cup shortening(I use Crisco)

  • FILLING:

  • 1

    pound ground beef

  • 1

    pound German sausage-casings removed(Italian sausage is easier to find-don't tell my aunt Maggie!)

  • 2

    tablespoons olive oil

  • 1

    medium onion, finely chopped

  • 2

    cloves garlic, minced

  • 3

    tablespoons salt

  • teaspoons lemon pepper

  • 2

    tablespoons prepared mustard

  • 1

    head cabbage, shredded (not diced or chopped!)

  • 1

    cup water

  • ½

    cup melted butter

Directions

PREPARING THE DOUGH: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in milk, sugar, margarine, eggs, salt, baking powder, and 1/2 of the flour. Beat until smooth; add shortening and remaining flour until dough pulls together. Place in oiled bowl. Cover and let rise for 1 hour. PREPARING THE FILLING: In a large skillet, brown hamburger and sausage together. Drain, saving drippings in the skillet, and set aside. Add the 2 tablespoons olive oil. Saute onion, garlic, salt, lemon pepper, and mustard for 1-2 minutes. Add the cup of water, cabbage, and meat mixture. Simmer 30 minutes. Drain any excess fluid. Cool until lukewarm-about the same time it takes the dough to rise. Preheat oven to 350 degrees. Coat a cookie sheet with non-stick spray. Punch down dough and divide (20 pieces for appetizers; 10 pieces for entrees). Roll each piece of dough into a 1/8-1/4" thick square on a lightly floured surface and add filling (2-3 tbsp for appetizers;4-5 tbsp for entrees). Fold corners to the center and pinch to seal edges. Place on prepared cookie sheet with pinched edges down. Let rise for 1 hour. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water). Bake in the preheated oven for 15-20 minutes, or until golden brown. Brush with butter(if not already done) and serve warm.


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