October 22, 2019

October 10, 2019

Please reload

Recent Posts

Spiced Apple Pecan Sourdough Bread

October 24, 2019

1/10
Please reload

Featured Posts

Midwestern Bierock Rolls

October 22, 2019

 

 

In the Midwest, Bierock AKA Runza  rolls are a long-time tradition. If you’ve never heard of them, they are basically a ground meat, cabbage and onion filled roll sometimes made with additional fillings including cheese and carrots. They are handy for lunches or dinner because the dough is cooked around the filling. We like to think they are the original, more delicious and better for you, “hot pocket”.  This is our take on these popular rolls, including a fast dough that comes together in minutes. Start to finish, it takes about an hour to make them, so this is also a faster recipe than most Bierock ones out there.

 

 

Midwestern Bierock Rolls

 

Dough:

1 ½ cup water (110°F)

2 pkg (1 1/2 Tbsp) instant yeast

2 Tbsp granulated sugar

1/4 cup butter, melted

1 tsp salt

4 ½ cup (18 oz) Panhandle Milling All Purpose Flour

 

Filling:

½ cup minced onion

2 Tbsp. minced garlic

1 pound ground beef (or vegan alternative)

3 cups shredded cabbage (about 7 oz)

Black pepper

Season salt

4 oz shredded cheese (or vegan alternative)

 

Directions:

 

Dough: Combine the water, yeast, and sugar in a 4-quart stand mixer bowl and mix together. Add the flour, salt and flour and knead on low speed 1 minute until combined. Mix on Med speed for 5 minutes until a smooth dough is achieved. Remove dough hook and form the dough into a ball. Return the dough to the mixing bowl. Cover with plastic and set aside while you make the filling.

 

Filling: In a 12-inch-deep skillet over medium heat, brown the hamburger. Add the Onion and cook until the onions are cooked through. Add the cabbage, salt and pepper and cook 3-4 minutes more until the cabbage is cooked through and softened.

 

Make the Bierocks:

Divide the dough into 12 even pieces and gently press into a circle, about 5 inches in diameter, the dough should be about ¼ inch thick. Top with a tablespoon of cheese and 1/3 cup of the filling. Stretch the dough to wrap around the filling and pinch closed on top like a purse. Place the bun sealed side down on an oiled sheet pan. Repeat with all 12 pieces of dough, leaving 1-2 inches between buns. Raise the rolls 30 minutes. Preheat oven to 375 °F. Bake 25-30 minutes until 190F. Brush finished bierocks with additional melted butter if desired. Serve with ketchup, mustard or sauce of your choice.