Roaming Buffalo Ranch: Bierocks - German Burgers - Recipe - Bread

Wednesday, September 15, 2021

Bierocks - German Burgers - Recipe - Bread - Baking Day...

It cooled off a bit yesterday, not as much as it was supposed to, but enough to fire up the oven for a bit. It's a good thing too, we were completely out of bread except for some store bought hotdog buns. It's back in the 80's today even though the forecast predicted mid 70's and now we are under a fire watch.

This is the dough recipe I used, but I only made half of the recipe and I made a loaf of bread out of part of the dough. The recipe makes a large batch and freezes well, but I only had a small amount of filling that I had made up in advance the other day. Number One rolled the dough out individually for me. You can do what works best for you. The recipe uses a different technique, but both ways work just fine.

Bierocks

Ingredients

DOUGH:
10 to 11 cups all-purpose flour, divided
1 package (1/4-ounce) active dry yeast
1/2 cup sugar
2 teaspoons salt
2-1/2 cups water
1 cup whole milk
1/2 cup butter, cubed
2 eggs
FILLING:
2 pounds ground beef
1 large onion, chopped
2 teaspoons salt
1 teaspoon ground pepper
2 teaspoons minced garlic
2 pounds shredded cabbage

Nutritional Facts

1 each: 323 calories, 9g fat (4g saturated fat), 48mg cholesterol, 475mg sodium, 47g carbohydrate (7g sugars, 2g fiber), 14g protein.

Directions

For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside.
In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough.
Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled.
Meanwhile, for the filling, brown beef with cabbage, onion, garlic, salt and pepper; drain. Set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets.
Bake at 375° for 30 minutes or until brown. Yield: 24 servings.