Making bierrocks is a labor of love for me with a lot of memories wrapped up in them. Growing up in a staunchly German town (and family) bierrocks were well-known and always well-made! The schools even served them for lunch! Around here, just about everyone knows what a bierrock is, but in case you've stumbled upon my blog from a decisively less German upbringing, a bierrock is a soft roll filled with meat and cabbage and onions. The person I most associate with bierrocks is my Grandma Sakis who would've been 98 today.
Grandma Sakis was THE epitome of a what a grandma should be. I can remember spending the night at her house once when I was seven or eight and for whatever reason, she and I were doing the dishes together. I remember talking and talking (and TALKING) to her about everything going on in my class: the other girls, cartwheels, recess. I can vividly remember standing on the moss green chair in the corner of her kitchen showing her some kind of gymnastics move that my friend Adrienne had taught me. She just listened, seeming to fully enjoy the conversation (which was rather one-sided I'm afraid.) One Sunday morning after Mass (after spending the night) my siblings and I raced up Grandma and Grandpa's front sidewalk to their porch. When we turned around, Grandma had just gotten to the picket fence (about 25 feet from the front door.) She had the (skeleton) key to the front door and I think we yelled "Come on Grandma!" and she RAN - IN HER CHURCH SHOES - to the front door!! I'll never forget it!!!
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Grandma and I, twenty-five years ago today. |
Dough: 4 cups warm water, 2 Tbsp. sugar, 1 Tbsp. salt, 2 Tbsp. melted butter 1 pkg. yeast, enough flour to make a soft dough (12 cups give or take.)
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If you're a math/science nerd like me, the warm water should be between 110-115 degrees for optimal yeast action. |
Dissolve yeast and sugar in warm water and let proof for 5 minutes. Add yeast mixture to a large bowl, then add the salt and melted butter. Gradually add flour, first whisking, then stirring with a spatula, and finally kneading it in by hand until you have a soft dough. Put dough ball in an oiled bowl, turning to coat the top, cover, and let rise about 1 hour, knead down and let rise again until doubled in size.
Add the onions and cabbage and adjust the salt and pepper until it's flavorful - it should taste good - not bland! Add the water and flour and steam with the lid on for about 10 minutes.
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Yes, I switched pots. I was making a double batch. It was SO MUCH! |
Divide the dough into 8 balls, leaving the ones you aren't working with in the oiled bowl, covered.
Working with one ball at a time, roll the dough as thin as pie dough and about 12 inches square.
Cut into 4 pieces.
Place a generous 1/3 cup of filling on each square.
Bring corners together and pinch, then seal the seams.
Again bring the corners to the middle, pinch, and press.
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It doesn't have to be pretty... seriously... have you ever even seen the bottom of a bierrock that you were eating? I didn't think so. |
Transfer from baking sheet to cooling rack and enjoy!
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We like to dip ours in mustard or barbecue sauce! |
Yield 32 bierrocks
Ingredients
Dough:
4 cups warm water
2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. melted butter
1 pkg (or 2 1/4 tsp.) yeast
*Enough flour to make a soft dough (12 cups give or take)
Filling:
3 lbs. hamburger
2 medium onions, chopped
1 head cabbage, chopped
salt and pepper to taste
1/2 cup water
1 Tbsp. flour
Method
Dough
Dissolve yeast and sugar in warm water and let proof for 5 minutes. Add yeast mixture to a large bowl then add the salt and melted butter. Gradually add flour, first whisking, then stirring with a spatula, and finally kneading it in by hand until you have a soft dough. Put dough ball in an oiled bowl, turning to coat the top, cover, and let rise about 1 hour, knead down and let rise again until doubled in size.
Filling
In a large pot, brown hamburger, seasoning with salt and pepper to taste. Add the onions and cabbage and adjust the salt and pepper until it's flavorful. Add the water and flour and steam with the lid on for about 10 minutes.
Assembly
Divide dough into 8 balls, leaving the ones you aren't working with in the oiled bowl, covered. Working with one ball at a time, roll the dough as thin as pie dough and about 12 inches square. Cut into 4 pieces. Place a generous 1/3 cup of filling on each square. Bring corners together and pinch, then seal the seams. Again, bring the corners to the middle, pinch, and press. Place on a baking sheet with sealed edges down. Bake at 375 degrees for 20-25 minutes. (If you are going to freeze them, just bake them for 20 minutes.) Remove from oven and butter the tops. Transfer from baking sheet to cooling rack and enjoy!
*I used a whole wheat flour/whole wheat pastry flour combination. Proportionally, probably twice as much whole wheat flour as the pastry flour. I didn't measure!