Pioneer Woman’s Bierocks is a popular recipe among Bierocks, i.e. German beer bread. This recipe has been around since the early 19th century. It is believed that its name comes from the fact that the bread was first made by Frau Riehl, who was originally from Bierocksbrieth. Frau Riehl was one of the pioneers of German bread baking. She had a cookbook published, called “Bakeries von Bonn und Bierocksbrieth”.
Today I am going to share with you a Bierocks recipe pioneer woman which is extremely easy and yummy. Bierocks, also known as runzas, are soft yeast rolls stuffed with ground meat, cabbage, and onions. Homemade yeast dough or frozen dinner rolls can be used to make this dish.
Bierock is often served with mustard as a dipping sauce, whether they contain cheese or not. It is traditionally made with beef, but other ground meats can also be used. In a bierock, shredded cabbage is also commonly substituted for sauerkraut.
How To Make Pioneer Woman’s Bierocks
A soft yeast dough is required to make bierocks from scratch. It’s the recipe I use for my soft dinner rolls as well as my master enriched dough recipe. Make the meat filling for the bierocks while the dough is rising.
Ingredients
FOR THE DOUGH
All-purpose flour, 10 to 11 cups
Active dry yeast, ¼ oz
Sugar, 1/2 cup
Salt, 2 teaspoons
Water, 2 1/2 cups
Whole milk, 1 cup
butter (cubed), 1/2 cup
2 large eggs
FOR THE FILLING
Ground beef, 2 pounds
1 large onion (chopped)
Salt, 2 teaspoons
Ground white pepper, 1 teaspoon
Shredded cabbage (cooked and drained), 2 pounds
Instructions
Step 1
Combine 4 cups of flour, yeast, sugar, and salt in a large bowl. Mix well and set aside.
Step 2
Melt butter in a saucepan with water and milk. Remove from heat and let cool to 120°-130°. Stir in the flour mixture and eggs.
Step 3
Blend at low speed until moistened, then beat for 3 minutes at medium speed. Then, gradually add the remaining flour by hand until the dough is firm.
Step 4
Knead for about 10 minutes on a floured surface. Transfer to a greased bowl and turn to grease the top. Let it rise in a warm place for about an hour until it doubles in size. Then punch dough down and let it rise a second time.
To make the filling, brown beef with onion, salt, and pepper; drain. Add cabbage and mix well. Make four equal portions of dough. Roll out each piece to 15×10 inches. Make rectangles. Trim to 5 inches square. Fill each rectangle with 1/3 to 1/2 cup filling.
Step 6
Pinch the four corners together to seal the filling. Continue with remaining dough and filling.
Step 7
Grease baking sheets and place them. Bake at 375 degrees for 30 minutes or until brown.
Also Read:Traditional Parkin Recipe Mary Berry
Pioneer Woman’s Bierocks Recipe
Bierock is often served with mustard as a dipping sauce, whether they contain cheese or not. It is traditionally made with beef, but other ground meats can also be used. In a bierock, shredded cabbage is also commonly substituted for sauerkraut.
Combine 4 cups of flour, yeast, sugar, and salt in a large bowl. Mix well and set aside.
Melt butter in a saucepan with water and milk. Remove from heat and let cool to 120°-130°. Stir in the flour mixture and eggs.
Blend at low speed until moistened, then beat for 3 minutes at medium speed. Then, gradually add the remaining flour by hand until the dough is firm.
Knead for about 10 minutes on a floured surface. Transfer to a greased bowl and turn to grease the top. Let it rise in a warm place for about an hour until it doubles in size. Then punch dough down and let it rise a second time.
To make the filling, brown beef with onion, salt, and pepper; drain. Add cabbage and mix well. Make four equal portions of dough. Roll out each piece to 15×10 inches. Make rectangles. Trim to 5 inches square. Fill each rectangle with 1/3 to 1/2 cup filling.
Pinch the four corners together to seal the filling. Continue with remaining dough and filling.
Grease baking sheets and place them. Bake at 375 degrees for 30 minutes or until brown.
A runza (also called a bierock, krautburger, or kraut pirok) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. Runzas can be baked into various shapes such as a half-moon, a rectangle, a round (bun), a square, or a triangle.
Note: To freeze, cool completely, and wrap individually in foil. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months.
No one is sure where the name "runza" came from (perhaps for the Low German "runsa" which means “bun shape,” or the soft shape of a round belly), but in 1949, two descendents of one of those immigrant families, Sally Everett and her brother Alex Brening, opened the first Runza Drive Inn in Lincoln, Neb., serving the ...
Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Russia. The dish is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1870s by German Russian Mennonite immigrants.
Bierocks are a Kansas dish, and Kansans love them. But if they try to get them outside of the state (save Nebraska, where they're more commonly known as runzas) they'll likely be met with puzzled stares.
Pretty much every culture has some form of “meat/onion/cabbage wrapped in bread.” The Irish have Dingle pies, Germans have Bierocks, and Runza. Spain has empanadas, Poles have pierogi, Chinese have Bao, Ukrainians have pyrizhky- even native Americans had their variations.
Bierocks—pronounced bee-rock and also known as runzas—are a German/Eastern European roll that made its way to the American Midwest. They're similar to the Russian pirozhki, another popular European meat-stuffed pastry. They vary in shape, but the most popular ones are usually round or rectangular.
STEP 1: Allow bierocs to thaw in the refrigerator overnight. STEP 2: Place bieroc in the microwave and heat for 1 minute and 45 seconds (if heating two at a time, heat for 3 minutes).
Leftover runzas will keep in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes or so until hot. These also freeze well either before or after baking. If freezing before, immediately freeze the runzas after shaping them, before they have a chance to rise.
It's recommended to drain the brine because salt encourages rancidity and texture changes. The flavor and texture will diminish with prolonged freezing, but the product is still safe.
It's our most popular Runza® Sandwich, with the cheese melting over that perfectly-seasoned ground beef and cabbage and oh man where's the nearest Runza® Restaurant I can't even handle this right now.
There is debate about the actual etymology of the word bierock. Traditionally it was supposed that bierock was derived from the Russian word pirog. However, a recent theory speculates that the word bierock may be derived from börek.
The Kansas crowd kept preparing bierocks as they had for years, passing down the recipe and solidifying its place in Kansas' history. In Nebraska, however, the bierock morphed into something called a runza. Runzas have the same ingredients but are usually rectangular and can include extra ingredients like cheese.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
