Homemade Bierock recipe (Runza)

Name: Homemade Bierock recipe (Runza)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 7 grams instant bread yeast (1 packet); 1 Cup water; ¼ Cup sugar + 1 Tablespoon sugar; ¼ Cup Olive oil; ½ Tablespoon salt; ½ Cups warm whole milk; 4 Cups all-purpose flour; 6 Tablespoons butter; 1 egg, mixed; 2 Tablespoons olive oil; ½ Cup chopped onion ( about 70 grams); 2 garlic cloves, minced (about 4 grams); 3 Cups chopped cabbage (about 200 grams); 1 Pound ground beef; 3-4 Ounces of shredded cheddar cheese ( about 113 grams); 1 teaspoon salt; ½ teaspoon pepper

By Ben

on Sep 21, 2024

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This Homemade Bierock recipe is the ultimate comfort food—perfect for a cozy dinner and easy to freeze for later. These soft, golden buns are filled with a savory mix of seasoned ground beef, cabbage, and onions. Originally from Germany, Bierocks have become a Midwest favorite, especially in Nebraska, where they’re also known as Runzas. No matter what you call them, one thing’s for sure: they’re absolutely delicious!

A plate of bierocks with one cut in half pointing up in the middle. — If you haven’t tried them, you gotta make these homemade Bierocks. Perfect for an easy dinner and a very freezer-friendly meal.

Whether you have heard of the dish or not, you should try it. Bierock are special because they combine rich, easy homemade dough with a savory and satisfying filling. They are so great for freezing and a perfect handheld meal.

If you are looking for some other German comfort food, check out this Easy Pork Schnitzel recipe or maybe these tasty German Spaetzle. If midwest comfort is more your thing, how about this Cheesy Hashbrowns and Spam Casserole recipe. No matter what you eat, make sure to treat yourself.

🥟 Ingredients
🍲 Instructions
🤷 Substitutions and variations
📦 Storage
🎓 History tidbit
❓ FAQ
📝 Tips and tricks
🛠 Products used in this recipe
😋 Did you make this recipe?
Homemade Bierock recipe (Runza) Recipe

🥟 Ingredients

There is a myriad of ingredients that come together to make our lovely homemade Runzas. Here is what you will need for the dough:

And for the bierock filling :

Bierock filling ingredients laid out individually. — Ground beef, onion, olive oil, cheddar cheese, cabbage, garlic, salt, and pepper.

See the recipe card for quantities.

🍲 Instructions

Start by mixing warm water and sugar in a small bowl, then sprinkle the yeast on top. Let it sit for about 10 minutes until the mixture becomes foamy and bubbly, which means the yeast is activated. In a separate large bowl, combine the remaining sugar, salt, warm milk, softened butter, and flour.

Once the yeast is ready, pour it into the bowl and mix for 3-5 minutes until a soft dough forms. Divide the dough into six pieces, knead each briefly to a nice ball, and place them on a baking sheet. Cover the dough with a kitchen towel and let it rise in a warm spot for 1 to 1½ hours, or until it has doubled in size.

Cook the filling while the dough is rising. Add the ground beef to a large pan and cook until it’s about halfway done. Toss in the olive oil, onions, cabbage, garlic, salt, and pepper. Continue cooking until the beef is fully browned and the cabbage is tender. Once cooked, set the filling aside to cool slightly. Preheat your oven to 350° Fahrenheit.

Once the dough has risen, roll each piece into an oval shape. Place a bit of shredded cheddar cheese in the center, followed by a scoop of the beef and cabbage filling. Fold the dough around the filling, pinching the edges to seal them well. Place the sealed dough pieces seam-side down on a baking sheet, brush with a whisked egg for a golden finish, and bake for 30 minutes, rotating the pan halfway through. Let the bierock cool for a few minutes before serving warm.

Unmixed dough ingredients in mixing bowl. — Add all of the dough ingredients (minus egg) to the mixing bowl and mix on low for 3-5 minutes.

Hand holding a dough ball. — Add all of the dough ingredients (minus egg) to the mixing bowl and mix on low for 3-5 minutes.

🤷 Substitutions and variations

Feel free to switch things up! You can substitute the ground beef with ground pork, chicken, or turkey for a lighter option. Not a fan of cheddar? Swap it for mozzarella, gouda, or even pepper jack for a little kick. If you’re looking for a veggie twist, try adding shredded carrots or mushrooms to the filling.

For a bit more flavor, sprinkle in some smoked paprika or cumin. Lastly, if you want a quicker option, store-bought pizza dough works in a pinch! These Bierocks are flexible, so don’t be afraid to get creative!

📦 Storage

To store your Bierocks, let them cool completely before wrapping each one tightly in plastic wrap or placing them in an airtight container. They’ll keep in the refrigerator for up to 3 days. For longer storage, freeze them!

Just wrap individually and store in a freezer-safe bag for up to 3 months. To reheat, pop them in a 350°F oven for about 10-15 minutes, or until warmed through. If frozen, let them thaw in the fridge overnight before reheating. These make for great make-ahead meals or snacks!

If you want to use the microwave, a quick zap for 3 minutes does the trick in my microwave.

🎓 History tidbit

Bierock have their roots in Eastern Europe, particularly among German-Russian immigrants. They originated as portable, hand-held meals for workers in the fields, making them a practical and hearty dish. The filling of beef and cabbage was both affordable and filling, a perfect combination for those needing sustenance throughout the day.

As these immigrants settled in places like Kansas and Nebraska in the late 19th century, Bierocks became a regional favorite. In Nebraska, they’re more commonly known as Runzas, named after a popular restaurant chain that specializes in the dish. Despite the different names, both versions share the same comforting core—a soft bread dough filled with savory meat and vegetables.

Today, Bierocks and Runzas continue to be enjoyed for their satisfying flavors and nostalgic ties to the past, offering a delicious piece of history in every bite!

❓ FAQ

Can I freeze bierocks?

Yes! Bierocks freeze wonderfully. Once they’ve cooled, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. To reheat, let them thaw in the fridge overnight and warm them in a 350° Fahrenheit oven.

What other fillings can I use in a Bierock?

Bierocks are versatile! Aside from the classic beef and cabbage filling, you can use ground pork, turkey, or even vegetarian options like sautéed mushrooms and spinach. Cheese is optional, but it adds a delicious creaminess. Feel free to get creative with the filling!

What enthnicity are Runzas?

Runzas, also known as Bierocks, have their roots in Eastern European cuisine, particularly from the Volga German community. These were German immigrants who settled in Russia during the 18th century and later brought their culinary traditions to the United States, especially to areas like Nebraska and Kansas. While bierock are often associated with German-Russian immigrants, the dish itself blends Eastern European and German influences.

📝 Tips and tricks

Cheese is really optional and not in the basic traditional Bierock. I added it because cheese is awesome.
I used a circle, but you can really make these into any shape.
You can also make them in different sizes, but just make sure to divide filling evenly.

A hand picking up a Runza half. — Bierocks, or Runza, are a traditional German favorite that migrated to the midwest. Such a warm, comforting dish.

🛠 Products used in this recipe

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this Homemade Bierock recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.