Bierock

Feb
20
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...

These buns are a family treat. They’re known as Bierock or Runsas in the Midwest. Sometimes I’ve made them vegetarian by using mushrooms or TVP crumbles with very good results. If you use mushrooms or TVP, you will want to add additional butter (or a dab of vegetable broth) in the cooking process to cook the onions and cabbage properly. I often make the filling and dough the night before I plan to serve it and put them both in the fridge overnight. I pull the dough out a hour or so before I plan to serve and let it come back to room temp. I warm the filling, roll the dough and continue the recipe as written.

Difficulty: Intermediate

Servings: 8 buns

Prep Time: about 2 hours   Cook Time: 20 minutes  

Ingredients

For the dough:
3/4 C warm water (110 degrees)
1/4 C sweetened condensed milk
1/4 C cream or half and half
1/4 C vegetable oil
2 Tbsp sugar
1 large egg
3 1/2 cups all-purpose flour
2 pkgs rapid rise or instant yeast
1 tsp salt

For the filling:
3 Tbsp unsalted butter
2 Tbsp melted unsalted butter to glaze buns after baking
1 1/2 lbs 90% lean ground beef
1 large onion chopped fine
1/2 head cabbage, cored and chopped (about 3 cups)
salt and pepper
9 slices good melting cheese of your choice (American, Swiss or Fontina is nice)

Directions

For the dough:
Lightly grease a large bowl. Mix the water, condensed milk, cream, oil, sugar and egg in a large measuring cup. Mix the flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook. With the mixer on low, add the water mix. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, about 4 to 6 minutes. Turn the dough out on a floured surface and shape into a ball. Place in the greased bowl, turn over to grease the ball. Cover with plastic wrap and let set in a warm place until doubled in size.

For the filling:
Melt 1 Tbsp of the butter in a large skillet over medium heat. Add the beef and cook until just beginning to brown, 6 minutes or so, breaking up any large clumps. You want the hamburger to be uniform crumbs. Using a slotted spoon, transfer the meat to a paper towel lined plate.

Pour off all but 2 Tbsp of fat from the pan. Add the onion and cook until softened, about 3 minutes, then add the cabbage and toss just until it begins to wilt. Remove from the heat. Return the beef to the pan with the veggie mix, stir well and season with salt and pepper.

To assemble:
Adjust your oven racks to the upper middle and lower middle position, preheat to 350 degrees. Coat 2 baking sheets with cooking spray. Divide your dough ball into 8 equal portions (cut the dough ball in quarters, cut the quarters in half). Roll each piece into a 7 inch circle, and drape into a small deep cereal bowl (this acts as a form for your bun). Add a slice of cheese to the bottom of the bun, then add 3/4c of meat/veggie mix. Stretch and pinch the bun closed, then invert the bowl onto your hand and place the bun on the greased cooking sheet, seam side down. Note: be sure to pinch the bun closed well, or the cheese will leak out. Place four buns on a sheet, cover with plastic wrap and let rise until puffed, about 20 minutes.

Bake until golden brown, about 20 minutes, rotating the sheets half-way through the baking time. Brush with the reserved melted butter and serve.

Categories: Beef, Breads, Cheese, Dairy, Rolls, Special Occasions, Yeast Breads

Submitted by: absinthe on February 20, 2011



Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.




Comments

  1. Julie says:

    I wanted to use this recipe instead of the one on another website, but it doesn’t indicate how much flour to use. How much flour is actually used?

  2. Jeanne says:

    Darnit! I read this recipe through twice before submitting. So much for critical reading skills.
    Use 3 1/2 cups of AP flour for each recipe of 8 buns. I am so sorry!

  3. Euni Moore says:

    Jeanne I can’t thank you enough for this. I have made these for years and what a mess. I had heard about them, didn’t have a recipe and it took forever to make them and making a nice neat bun was just a dream. Made them today using the dough in the bowl and what a difference. Add another star to your cookbook!

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.



Canning Tutorials



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Latest on the Forum

The Farmhouse Table

  • Anyone baking today ? by Staci Lynn
    Mixed Berry Cobbler - making do with what we have on hand, not wanting to go into town unless it's absolutely necessary. I hope everyone is doing well...
  • Anyone baking today ? by mamajhk
    While I am not planning on doing any baking today, I am staying in for the most part.  We have been for awhile.  Hubby and I are just getting over som...
  • Anyone baking today ? by Joelle
    Hello everyone. I hope everyone  is doing alright during this trying time.  We have not gone out for nearly a month now. I was I'll and diagnosed with...
  • What's on your kitchen table? by apilinariosilvia
    I have a Pizza Dough on my kitchen table right now and I am going to make a Chicago Pizza. I will be taking this recipe idea from ilFornino and also I...
  • What's for Dinner? by leandjean
    I used both the slow cooker and pressure cooker for dinner tonight.  I put pork country ribs in the slow cooker with an asian sauce.  Cooked rice in t...

The Canning Pot

  • Using Frozen Peaches by Junebug
    Hope somebody can give me some info.  I have several bags of frozen sugared peaches and am wondering if I can use them like can peaches.  Would I thaw...
  • What are you canning today? by Miss Judy
    Made some strawberry/cranberry jam last week from Florida strawberries and frozen cranberries. I am planning on making some apple pie jam today if my...
  • What are you canning today? by TonnyFillet
    brookdale said Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I h...
  • What are you canning today? by brookdale
    Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I have canned. Sti...
  • What are you canning today? by TerryMcC
    Tried something new, just got done canning 6 qts. of French onion soup.  Now on a cold winter day all I have to do is open a jar, heat it up top with...


Thanks for being part of our community!