bierocks

Ah, the bierock.  It's a beautiful thing.

But what is it?

Growing up, we always called them German hamburgers.  My mother would make them every so often, and I was always so excited when she did.  They are soooo good!

The basic concept is that it's like a hamburger...but not.  It's traditionally more of a delicious roll stuffed with a meat and cabbage mixture, although there are other varieties as well.  I'm going to show you my take on the traditional bierock.  Why?  Because it's one of my favorite comfort food meals of all time.

This recipe makes about 18 bierocks - they are the perfect size to eat with soup or salad, and they taste amazing...addicting, actually.  They also freeze well - just pile in a freezer-safe ziplock bag, freeze, and reheat in the microwave.  Bierocks are the perfect make-ahead meal!

Bierocks
Filling:

• 1 1/2 lb. ground beef
• 3/4 t. salt and pepper
• 1 onion, chopped
• 2 cups cabbage, chopped
• 1 can (10 3/4 oz.) cream of chicken soup (see post above for directions on making your own)
• 1/2 cup jalapeno slices (optional)
• 1 cup shredded Cheddar cheese (optional)

Dough:

• 3 1/2 - 4 cups flour
• 3 T. sugar
• 1 t. salt
• 1 T. instant potato flakes
• 2 pkgs. active dry yeast
• 1 cup milk
• 1/2 cup water
• 1/4 cup margarine

To make filling, brown the beef, salt, pepper, and jalapenos.  Add the onion and cabbage; cover and steam until onion is crisp-tender and cabbage is wilted.  Add the soup and cheese (if desired) and mix thoroughly.  Set aside.

To make the dough, combine 2 1/2 cups flour, sugar, salt, potato flakes, and yeast in a large bowl.  In a small saucepan, combine milk, water, and margarine.  Heat to 130 degrees (margarine does not need to melt).  Add liquid mixture to dry ingredients and beat well.  Add enough additional flour to make a  soft dough.  Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.  Cover with a towel and let rest 15 minutes.

Pinch off a small amount of dough, about the size of an egg.  Roll into a circle and place 1 heaping tablespoon of filling on dough.  Bring edges together and pinch; place on greased pan.  Bake 375 degrees for 20 minutes or until lightly browned.