Easy Bierocks (a.k.a. Runzas)
Laurie’s Note: Bierocks, also known as Runzas, are traditional beef and cabbage filled buns that are very popular in the Midwest. I however, am personally not a fan of cooked cabbage, so I left it out of my creation. I will list the optional ingredients and the steps in the recipe for incorporating cabbage if you prefer the traditional version.
Laurie’s Cooking Note: If wanting to prepare these for dinner, ensure you allot the proper amount of time to let the dough balls defrost and rise!
Bierocks Recipe
INGREDIENTS (Serves 5)
10 Rhodes Texas Rolls (unbaked roll dough)
1 lb. gound beef
1 small yellow or white onion (finely chopped)
1 Tblsp. minced garlic
1 tsp. Worcestershire sauce
Salt and pepper to taste
Thinly sliced cheese of your choice
1 egg
1 Tblsp. milk
2 Tlbsps. flour
Optional: 2 c. cabbage (finely chopped)
Optional: chopped green onion for brightness
DIRECTIONS
Step 1: Place frozen rolls several inches apart on parchment-covered baking sheets. Cover with plastic wrap and allow to rise at room temperature until doubled in size. This can take 3-5 hours.
Step 2: Brown the ground beef in a large skillet over medium heat. When the beef is about halfway browned, add onion, Worcestershire sauce, and (optional) cabbage. Cook until the beef is browned and the onions are translucent and cabbage is soft. Add the garlic and saute another 2 minutes. Taste your mixture and add salt and pepper to taste. Optional: If not using cabbage, add the green onion and stir. Drain and let cool
Step 3: On a lightly floured surface, using your fingers, work each dough ball into a 6-inch circle like a miniature pizza crust. Place slices of cheese in the center of the dough and scoop 1/3 c. of ground beef mixture onto the the center of the cheese.
Step 4: Using your fingers, bring up the edges of the dough and pinch to close. Roll over gently between your hands to ensure all the seams are sealed. Place back on the parchment paper seam side down. Continue working until all the dough balls are filled.
Step 5: Cover with plastic wrap for 30 minutes. Laurie’s Tip: They will rise again so give them room. Preheat oven to 350 degrees.
Step 6: Whisk together the egg and milk. Lightly brush the dough with the egg wash. Bake for 20-25 minutes or until golden brown, rotating the baking sheet halfway through.
