Add new photo
image preview
Add To Cookbooks

    Bierocks(Old Fashioned Volga German Hamburgers)

    10560
    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

    • Unlock Grocery List!
    • 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.


    Nutrition