Bierock Buns


2 cups Lukewarm Water

2 cups Flour

¼ tsp. Salt

2 pkgs. Yeast

½ cup Sugar

2 well beaten Eggs

½ cup Oil

4½ cups Flour

1 Egg Yolk

4 tbsp. Water

1 tbsp. Melted Butter


3 lbs. Ground Beef

3 cups chopped Cabbage

1 cup Chopped Onion

1 cup Shredded Cheddar Cheese (or American Cheese)

1½ tsp. Pepper

2½ tsp. Salt

For buns, mix 2 cups flour with ¼ tsp. salt, 2 pkgs. yeast and ½ cup sugar. Slowly mix in 2 cups lukewarm water. Let set at least 5 minutes. Add two beaten aggs, ½ cup oil. Then stir in as much of the 4½ cups flour as you can. Mix well. cover and let rise in a warm place till doubled in size, 45-50 minutes. Meanwhile, brown ground beef in large skillet. Dip out any excess fat. Add onions and cook till transparent. Add cabbage and season with salt and pepper. Simmer for 15 minutes. Then add cheese, and remove from heat to cool. When dough has risen, punch down, divide in half and turn onto floured surface. Roll our and cut into approximately 4 inch quares. Add 1 heaping tablespoon of ground beef misture onto dough. Pinch dough around filling, placing pinched end down. Repeat until all dough and filling is used. Mix egg yolk, water and melted butter. Brush over tops of buns. Bake in a preheated 350° oven for 20-25 minutes. Serve warm. Freezes well.

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