Bierocks recipe creates delicious German-Russian stuffed bread rolls filled with seasoned ground beef, cabbage, and onions—perfect handheld comfort food!
Nutrition Facts –
| Nutrient | Amount |
| Calories | 480 kcal |
| Total Fat | 20g (31% DV) |
| Saturated Fat | 10g (50% DV) |
| Cholesterol | 90mg (30% DV) |
| Sodium | 650mg (28% DV) |
| Total Carbohydrates | 45g (16% DV) |
| Dietary Fiber | 3g (11% DV) |
| Sugars | 6g |
| Protein | 24g (48% DV) |
| Vitamin A | 6% DV |
| Vitamin C | 12% DV |
| Calcium | 8% DV |
| Iron | 15% DV |
Bierocks?
Before we jump into the bierocks recipe, let me tell you what makes these so special! Bierocks (also called Runzas in Nebraska) are traditional German-Russian meat pies that made their way to the American Midwest over a century ago when immigrant families brought their recipes along.
Think of them as portable comfort food—soft yeast bread stuffed with seasoned ground beef, tender cabbage, and sweet onions. They were originally created as a hearty meal that farmers could take to the fields. No plates, no forks, just pure deliciousness in your hands!
The traditional bierocks recipe uses homemade yeast dough, but don’t worry—I’ll show you an easy bierocks recipe with shortcuts too! Whether you’re following a bierocks recipe vintage pta cookbook or making them for the first time, you’ll love how simple and satisfying they are.
Essential Ingredients:
Dough
- 1 cup warm whole milk (110°F) • 1 package (2¼ tsp) active dry yeast • ¼ cup granulated sugar • 4-5 cups all-purpose flour • 1 teaspoon salt • ¼ cup butter, melted and cooled • 2 large eggs • 1 egg beaten with 1 tsp water (for egg wash)
Filling
- 1½ pounds lean ground beef (85/15) • 1 large yellow onion, finely chopped (about 1½ cups) • 4 cups shredded green cabbage (about ½ small head) • 2 cloves garlic, minced • 1 teaspoon salt • ½ teaspoon black pepper • ½ teaspoon paprika • ¼ teaspoon cayenne pepper (optional) • 1 tablespoon Worcestershire sauce
Optional
- 1 cup shredded cheddar or Swiss cheese • 1 cup drained sauerkraut (for authentic flavor) • 1 teaspoon caraway seeds • Sesame seeds for topping
Requirement
- Stand mixer with dough hook (or mix by hand) • Large skillet or frying pan • Large mixing bowls • Rolling pin • Baking sheets (2-3) • Parchment paper • Kitchen thermometer (helpful but not required) • Pastry brush (for egg wash) • Clean kitchen towel • Box grater or food processor (for shredding cabbage)
Cooking Instructions
Step 1: Make the Dough (Or Use a Shortcut!)
- Warm the milk to 110°F (like a warm bath—not too hot!). Sprinkle yeast and a pinch of sugar over the milk. Let it sit for 5-10 minutes until foamy. This is called “proofing” and it tells you your yeast is alive and ready to work!
- In your stand mixer bowl (or large bowl if mixing by hand), combine melted butter, remaining sugar, and salt. Add eggs one at a time, mixing well.
- Pour in the yeast mixture and 3 cups of flour. Mix until combined. Gradually add more flour until the dough pulls away from the sides of the bowl.
- Knead for 6-8 minutes with the dough hook (or 10 minutes by hand) until smooth and elastic. The dough should be soft but not sticky.
- Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for 45-60 minutes until doubled in size.
Step 2: Prepare the Filling
While your dough rises, let’s make that delicious filling for this german bierocks recipe:
- Heat a large skillet over medium-high heat. Add ground beef and onions. Cook for 5-7 minutes, breaking up the meat, until beef is browned and onions are soft.
- Add garlic and cook for 1 minute until fragrant.
- Drain excess fat from the pan (very important—you don’t want soggy bierocks!).
- Add shredded cabbage, salt, pepper, paprika, cayenne (if using), and Worcestershire sauce. Cook for 8-10 minutes, stirring occasionally, until cabbage is tender.
- Remove from heat and let cool completely. This is crucial! Hot filling will make your dough soggy.
Step 3: Assemble Your Bierocks
- Punch down your risen dough and divide it into 12-16 equal pieces (depending on how big you want them).
- Roll each piece into a 5-6 inch circle on a floured surface.
- Place 3-4 tablespoons of filling in the center of each circle. If using cheese, add a tablespoon of shredded cheese on top of the filling.
- Fold the edges up and over the filling, pinching seams tightly to seal. (Think of making a little purse or dumpling!)
- Place seam-side down on parchment-lined baking sheets, spacing them 2 inches apart.
- Cover and let rise for 30 minutes.
Step 4: Bake to Golden Perfection
- Preheat your oven to 350°F.
- Brush the tops of your bierocks with egg wash (this gives them that gorgeous golden color!).
- Optional: Sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.
- Bake for 20-25 minutes until golden brown. The internal temperature should reach 190°F.
- Let cool for 5 minutes before serving.
Step 5: Serve and Enjoy!
Serve your bierocks recipe warm with mustard for dipping (traditional!), ketchup, or even horseradish sauce. They’re perfect with German potato salad, pickles, or a simple green salad.
Recipe Variations
Gluten Free Bierocks Recipe: Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum. The texture will be slightly different but still delicious!
Vegetarian Version: Replace beef with finely diced mushrooms (cremini or portobello work great) or plant-based ground meat.
Sauerkraut Style: Replace half the cabbage with drained sauerkraut for a tangier, more authentic German flavor.
Spicy Version: Add diced jalapeños, extra cayenne, or hot sauce to the filling.
Cheesy Bierocks: Add shredded cheddar, Swiss, or Gruyère cheese to the filling before sealing.
Storage Tips
One of the best things about this bierocks recipe is how well they freeze!
Refrigerator: Store cooled bierocks in an airtight container for up to 5 days. Reheat in a 350°F oven for 10 minutes or microwave for 45-60 seconds.
Freezer: Wrap each cooled bierock individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen at 350°F for 20-25 minutes.
Make-Ahead Tip: You can assemble the bierocks, freeze them unbaked, and bake fresh when needed. Just add 5-10 extra minutes to the baking time!
Expert Tips
- Don’t overfill! Too much filling will make them hard to seal and might leak during baking.
- Always let the filling cool completely before assembling. Hot filling = soggy dough.
- Seal tightly! Pinch those seams well, or your filling will escape during baking.
- Use lean ground beef (85/15) to avoid excess grease.
- Test your yeast! If it doesn’t foam after 10 minutes, your yeast is dead. Start over with fresh yeast.
- The egg wash is optional but highly recommended for that beautiful golden crust!
Your New Favorite Comfort Food!
And there you have it—the best bierocks recipe you’ll ever make! Whether you followed the traditional bierocks recipe with homemade dough or took the shortcut with an easy bierocks recipe with frozen dough, I’m sure your kitchen smells absolutely amazing right now!
These German beauties are perfect for family dinners, game day parties, school lunches, or meal prep. They’re filling, freezer-friendly, and downright delicious. Once you make this bierocks recipe, it’ll become a regular in your dinner rotation—I promise!
So grab that mustard, take a big bite, and enjoy the warm, savory goodness of homemade bierocks. Your family (and your taste buds) will thank you!
Frequently Asked Questions
1. Can I use frozen bread dough for this bierocks recipe?
Absolutely! An easy bierocks recipe with frozen dough is perfect for busy weeknights. Use 2 packages of Rhodes frozen dinner rolls (24 rolls total) or any frozen bread dough. Thaw according to package directions, then roll out and fill as directed.
2. What’s the difference between bierocks and runzas?
They’re basically the same thing! Bierocks are the traditional German name, popular in Kansas and the Dakotas, while “Runzas” is the Nebraska term (also a restaurant chain there). The main difference is shape: bierocks are usually round or square, while runzas are typically rectangular.
3. Can I make bierocks ahead of time?
Yes! Bierocks are perfect for meal prep. You can: (1) Bake and refrigerate for up to 5 days, reheating when needed, (2) Freeze baked bierocks for up to 3 months, or (3) Assemble and freeze unbaked, then bake fresh when you’re ready (add 5-10 minutes to baking time).
4. Can I substitute the cabbage with something else?
While the bierocks recipe with cabbage is traditional, you can definitely make substitutions! Try sauerkraut for a tangier flavor (drain it well first), or use coleslaw mix for convenience. Some people even use shredded Brussels sprouts or kale.
5. How do I know when my bierocks are done baking?
Your bierocks are done when they’re golden brown on top and the internal temperature reaches 190°F. They should feel firm to the touch (not doughy) and sound hollow when tapped on the bottom.
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