Description
Ingredients
Units
Scale
- 7 grams active dry yeast (1 packet)
- 1 cup water
- 1 Tablespoon sugar, for activating yeast
- 1/4 cup sugar, for the dough
- 1/4 cup Olive oil
- 1/2 Tablespoon salt
- 1/2 cups warm whole milk
- 4 cups all-purpose flour
- 6 Tablespoons butter, softened
- 1 egg, beaten for egg wash
For Bierock Filling:
- 2 Tablespoons olive oil
- 1/2 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
- 1/2 teaspoon pepper
Instructions
- Mix sugar and warm water.
- Sprinkle yeast on top and allow to sit for 10 minutes
- In separate mixing bowl, mix salt, milk, 1/4 cup olive oil, flour, and butter.
- Add water and yeast after 10 minutes and mix in your mixer on low for 3-5 minutes
- Divide into 6, and knead each just a bit.
- Place the pieces on a lined baking sheet, cover and let rise until doubled, about 1 to 1½ hours.
- While bread is rising, prepare filling
- Warm skillet and add ground beef.
- When beef is about halfway done, add oil (to help sauté vegetables), onion, garlic, cabbage, and seasonings.
- Break beef up and cook mixture until beef is done.
- Remove from heat and set aside
- Preheat oven to 350° Fahrenheit
- For each piece of dough, roll into a oval-shaped piece
- Add ½ ounce of cheese
- Place about ½ cup of filling into it.
- Fold dough around the filling, pinch the seams together to seal, then place seam-side down
- Place onto a baking sheet and repeat for the other five.
- Brush the tops with the beaten egg to help get a golden-brown finish.
- Bake for 30 minutes, rotating baking sheet halfway through for evenness
- Serve
Notes
- 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.