Bierocks (German Hamburger- and Cabbage-filled rolls) Recipe

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Bierocks (German Hamburger- and Cabbage-filled rolls)
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Ingredients
13
Count
Nutrition
767
Calories
Total time
150
Minutes
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Ingredients:

  • 2 tbsp olive oil
  • 1 lb hamburger
  • salt and pepper
  • cayenne pepper (optional)
  • 4 1/3 cups all-purpose flour
  • 1 package active dry yeast
  • 1 cup milk
  • 1/3 cup sugar
  • 1/3 cup butter
  • 1 tsp salt
  • 2 eggs

Directions:

  1. FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
  2. This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
  3. Season with salt, pepper, and cayenne, if desired.
  4. In a separate pan, brown the hamburger.
  5. Season with salt, pepper, and cayenne, if desired.
  6. Mix the cabbage/onion with the hamburger thoroughly.
  7. You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
  8. DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
  9. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
  10. Ad to flour mixture; add eggs.
  11. Beat at low speed for 1/2 minute, then three minutes at high speed.
  12. Stir in as much remaining flour as you can mix in with a spoon.
  13. Turn out onto a floured surface.
  14. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
  15. Shape into a ball, and place in a greased bowl; turn once.
  16. Cover and let rise in a warm place till double (about 1 hour).
  17. Punch down and cover; let rest 10 minutes.
  18. ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
  19. Cut into squares of 3 inches by 3 or 4 inches by 4.
  20. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
  21. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
  22. You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
  23. Water on your fingertips will facilitate them staying glued together.
  24. The end product should be a square with a seam running from each corner to the center where all four are joined.
  25. Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
  26. Let raise 30 minutes.
  27. Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 766.7 Kcal (3210 kJ)
Calories from fat 230.03 Kcal
% Daily Value*
Total Fat 25.56g 39%
Cholesterol 107.16mg 36%
Sodium 773.26mg 32%
Potassium 461.34mg 10%
Total Carbs 108.3g 36%
Sugars 15.36g 61%
Dietary Fiber 5.83g 23%
Protein 24.82g 50%
Vitamin C 22.9mg 38%
Vitamin A 0.1mg 4%
Iron 3.5mg 19%
Calcium 206.3mg 21%
Amount Per 100 g
Calories 239.66 Kcal (1003 kJ)
Calories from fat 71.9 Kcal
% Daily Value*
Total Fat 7.99g 39%
Cholesterol 33.5mg 36%
Sodium 241.71mg 32%
Potassium 144.21mg 10%
Total Carbs 33.85g 36%
Sugars 4.8g 61%
Dietary Fiber 1.82g 23%
Protein 7.76g 50%
Vitamin C 7.2mg 38%
Iron 1.1mg 19%
Calcium 64.5mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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