Oktoberfest is right around the corner, and my German roots start salivating with the expectation of delicious German fare. This recipe has been handed down from 3 generations in my family. It is absolutely delicious, and really hits the spot on those lovely fall days.
To prepare filling, cook the onion and beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Add cabbage; cook until cabbage wilts, stirring constantly. Stir in salt, pepper and 1 tablespoon celery seed. Turn off heat and set aside.
To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in milk, 1/2 teaspoon salt, and eggs. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and the remaining 1 tablespoon celery seed to yeast mixture, and stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes.
Divide dough in half. Roll each half into a 10 1/2 x 7-inch rectangle on a lightly floured surface. Cut each rectangle into 6 (3 1/2-inch) squares. Working with 1 portion at a time (cover remaining dough to keep it from drying out), spoon about 1/4 cup filling into center of each portion, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper. Cover and let rise for 20 minutes.
Preheat oven to 375°F.
Uncover bierocks. Bake at 375° for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped. Remove bierocks from pan, and cool on wire racks.
**Optional: for a bakery-type finish, beat 1 egg white and paint egg wash over dough prior to baking. The bread turns a lovely golden brown.
Note: Easy to freeze! Once they are done baking, cool completely and then wrap individually in foil. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. To reheat, thaw in the refrigerator. Place foil-wrapped bierocks in a preheated 350° oven for 15 minutes.
You must be logged in to post a review.
Made these today. Oh my gosh! These are so tasty and pretty simple to make. I did add some cheese as suggested by someone. I’ve never had or heard of this dish before but I had to try it. I’m so glad I did. Thank you for sharing this great recipe.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
5 Comments
Leave a Comment
You must be logged in to post a comment.
kitchenma on 12.2.2010
Thanks Meeshiesmom! So glad you enjoyed them!
meeshiesmom on 11.23.2010
When I made these, we dipped them in mustard and horseradish. Yummy!
kayjus33 on 10.16.2010
I forgot to mention that I also put cheese in mine, I buy the deli sliced cheese, sometimes I use pepper jack, sometimes cheddar, I breake the slice in half and put half down, then add the filling, then add the other half on top of the filling, YUM!!
kitchenma on 8.30.2010
And I use mustard or Siracha (hot Chinese sauce) on mine! haha….They are great with many condiments. Thanks for the comment
kayjus33 on 8.27.2010
These are delicious I havent made this recipe, but mine is pretty much the same except I add diced green pepper and dash of worchestershire sauce and I dont use celery seed. Oh and I always add garlic too. My kids love love love these and they are pretty cheap to make too. They are also good leftover. I like ketchup on mine, my kids eat them with ranch.