Recipe Details

Soft and pillowy with a golden-brown top, these rolls are loaded with ground beef, cabbage, and onions. Bierocks—pronounced bee-rock and also known as runzas—are a German/Eastern European roll that made its way to the American Midwest.

Ingredients

For the Dough:

• 1 cup scalded milk

• 1/4 cup sugar

• 1/4 cup unsalted butter

• 2 1/2 teaspoons yeast

• 1 teaspoon salt

• 1 large egg

• 3 1/2 cups flour

For the Filling:

• 1/2 pound ground beef

• 1/2 onion, diced

• 3 cups cabbage, shredded

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon dried thyme

• 1 teaspoon garlic powder

• 1 teaspoon Dijon mustard

• 1 teaspoon malt vinegar

• 1 teaspoon Worcestershire sauce

For the Topping:

• 1 large egg, beaten

• 1 tablespoon seeds

Description

1. Scald the milk in a measuring cup using the microwave or in a small saucepan on the stove. Make sure it does not boil. It just needs to hot.
2. Add the sugar and butter to the hot milk and stir. Once the sugar has dissolved and the butter has melted, allow it to cool to just warm. 
3. Sprinkle the top with the yeast and allow it to soften, about 1 minute.
4. Add the yeast mixture, salt, and the egg to the bowl of your stand mixer with the hook attachment and gradually add the flour until it forms a soft dough. 
5. Continue to knead with the dough hook attachment for about 5 minutes or until the dough is elastic and smooth. 
6. Remove the dough from the bowl and add it to a different, clean greased bowl and cover with Saran wrap or a clean towel. Allow it to rise for 1 hour. While it is rising, prepare the filling and preheat the oven to 400 F.