Bierocks are hearty, portable stuffed buns brought to Kansas by German-Russian Mennonite immigrants. Soft, golden homemade dough is filled with seasoned ground beef, tender cabbage, and onion, then baked until beautifully golden.
They’re perfect for a comforting lunch, family dinner, or easy meal on the go.
Ingredients
For the Dough
- 1 cup warm milk
- ¼ cup sugar
- 2¼ teaspoons active dry yeast
- ¼ cup butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
For the Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cups shredded cabbage
- Salt and black pepper, to taste
- 1 tablespoon Worcestershire sauce, optional
- 1 cup shredded cheese, optional
How to Make Bierocks
1. Make the dough
Combine the warm milk and sugar in a large bowl. Sprinkle the yeast over the top and let it sit for about 5 minutes, until foamy.
Add the melted butter, salt, and eggs. Mix well, then gradually add the flour, one cup at a time, until a soft dough forms.
2. Knead and let it rise
Transfer the dough to a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Prepare the filling
While the dough rises, cook the ground beef and chopped onion in a large skillet over medium heat until the beef is browned and the onion is tender. Drain excess fat.
Add the shredded cabbage and cook until softened. Season with salt, pepper, and Worcestershire sauce if using.
For an extra cheesy version, stir in the shredded cheese until melted.
4. Shape the bierocks
Preheat the oven to 375°F (190°C).
Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten it into a circle about 6 inches wide.
Place a generous spoonful of filling in the center. Fold the dough over the filling and pinch the edges firmly to seal.
Place each bierock seam-side down on a greased baking sheet.
5. Bake
Bake for 20–25 minutes, or until the buns are golden brown.
Let them cool slightly before serving.
Tips for Great Bierocks
- Make sure the yeast becomes foamy before continuing with the dough.
- Don’t overfill the dough, or it can be difficult to seal.
- Pinch the seams firmly to prevent the filling from escaping while baking.
- Let the dough rise somewhere warm and draft-free.
- Add shredded cheese for a richer, extra-comforting filling.
Recipe at a Glance
Prep Time: About 1 hour 20 minutes
Bake Time: 20–25 minutes
Servings: 12 bierocks
These golden stuffed buns are hearty, satisfying, and perfect for enjoying fresh from the oven.
