life on the ground

The Makin’ of the Bierocks

18 Comments on The Makin’ of the Bierocks

She maketh bierocks, that Ele Browning.

And she demonstrated how to about 11 of us at a Learning Connection class tonight at St. Mark’s Lutheran Church.ele.jpg

bierock2.jpg

Brown 1 pound hamburger, 1 pound sausage. Drain. Add 1 chopped onion and 1 head of cabbage, chopped. Cook until cabbage wilts. Add black pepper.

Roll out (thawed) frozen dinner rolls, using 1 1/2 rolls for each bierock. Add a couple spoonfuls of meat/cabbage mixture and wrap them up. Bake at 350-375 for about 20 minutes or until brown.

Easy schmeasy.

Shredded cheddar can be added to the mix. (I prefer no cheese.)

Ele said sausage is the special ingredient, although she added, “My mother would never put sausage in it. My mother makes it with cabbage, hamburger and onion and that’s all.”

Here’s another (more complicated) bierock recipe from Tom Isern of Plainfolks.

bierock1.jpg

OK, some people were better at the dough thing than I was.

And below is the finished product – made by Ele in advance. We ate these bierocks while ours were baking and she let us each take home about a half-dozen of them. Yum! Oh, and Ele also served us a salad of fresh greens, mandarin oranges, sliced strawberries, slivered almonds and crumbled bacon.

bierock3.jpg

Thanks, ele!

18 Comments

  1. Cheryl also brought home a couple of the ones she made, still warm from the oven. I had one for supper. It was really good and looked much better than the one in her photo.

  3. I make mine with meat substitute——-& I also put caraway seeds in ours & other seasoning/ such as sea salt & fresh ground pepper!!

  4. PS. Our Ele looks so cute & like she is having fun!!!!!!!!!
    Cheryl—– I think you just put more filling in yours——–I’m sure it tasted wonderful!!!!!!!!!!!!!!

  5. Thank you, Flips & thank you, Cheryl! I can’t believe you have photos on this quickly. I apologize too, Cheryl, for making fun of your first bierock! Actually, it was pretty cute! Did you notice that there were THREE Cheryls there? I think, counting you and me, that there were 12 there. I was happy you were there, Cheryl and happy to meet “volcanohead,” who was a BIG help–I think she brought at least 3 rolling pins as well as boards–you probably noticed that I was the only one who just rolled out the dough on the counter, just like at home!
    Sorry about the cheese–I should have done more without cheese, but I forget that some people don’t care for cheese.

  9. Yes, and I think I put my recipe somewhere on this site. I usually use pepper, a little oregano (I think I’m the only one that has oregano in my recipe), a little celery seed and a little garlic. I’m going to try caraway seeds. I think you can just look in your cupboard and see what spices might sound good. There are many recipes if you just google “bierox/bierocks!” They really are easy if you use the frozen rolls–or, if you like to make the dough, to for it–that’s NOT easy for me; I like cooking fast and EASY!

  10. I like your idea ele of the frozen rolls. And yeah, that makes sense, just use what we enjoy. We’d likely load it up with garlic. When the kids were home, we used to get pizza from Mom’s U-Bake in Lakewood, California. I wonder if it is still there. They’d put the whole thing together and you’d take it home and bake it. They were good.

    One thing they had was a garlic pizza. I think it was the pizza crust, some white chees, and loads of garlic. Man, that was great!

  11. ele, your bieroxs sound better than the ones I had. Much simpler. The ones I had used sauerkraut instead of cabbage. Yuck! I like the cabbage idea and the simple salt and pepper. What kind of sausage? Like Jimmy Dean? And the frozen rolls! I may try some! April

  12. You’re right! I like the Jimmy Dean sausage mostly because it has hardly any grease when you cook it–or maybe it’s devised so that all the grease is firmly contained in each little globlet of meat….but you can use any kind of sausage, or you could use that turkey that looks like hamburger. If you want BIG rolls, you put 2 frozen dinner rolls together, but I like the l and 1/2 rolls the best. Or, take a frozen bread and cut it into 8-12 pieces. Somebody said they liked the bierox made from the bread dough best (but I really can’t tell much difference). Wish you would have been there, April!

  15. I love it! Her bierocks looked really good! I’ll have to tell you that, on our way back home from Topeka, we stopped at the Amish bakery in Lyndon. While I was buying cinnamon bread and strawberry-rhubarb jam and some dip mixes (they do have a lot of good stuff there!), my DH ordered 4 bierox! (WHAT was he thinking?) Anyway, they were 2.99 each and they are frozen, so I haven’t checked them yet……

  16. My mom used to make these all the time, and since she passed I have made them but we always used the canned crescent rolls. I might have to try the rolls next time.

  17. Hello i’m from another “rectangular state” (well amost….i.e., Nebraska, which when you think about it growing up there, is almost like growing up in Kansas – I mean at least we both know what a RUNZA is!!!). Do you make your bierocks for public consumption? IN other words would you ship some to me if I paid you to do so???? I was just desperate for a Runza and tried to make some myself but the dough came out like a big loaf of bread. I still don’t know what i did wrong! ha! Runza Hut in NEbraska no longer ships frozen Runzas (i have no idea why) Anyway if you want to make a sale feel free to email me. Thanks, Emily (emily@mdept.com)

Leave a Reply