Add new photo
image preview
Add To Cookbooks

    Bierocks(Old Fashioned Volga German Hamburgers)

    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


    • Cook Time


    • Servings



    • Unlock Grocery List!

    • 2

      cups warm water

    • 2

      (.25 ounce) packages active dry yeast

    • ½

      cup milk

    • ¾

      cup sugar

    • ¼

      cup margarine, softened

    • 2


    • 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


    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.


    More recipes by tjberens

    Member options

    By logging in, you can leave comments and rate this recipe.

    Sign In