I'm of German descent and much of my family is from the Midwest. I spent a lot of time at my Grandparent's house and if there was one thing you could count on, it was the fact that there would be at least one potluck at the Lutheran church while I was there. My Grandmother and other ladies of the church would make hundreds (if not thousands) of these every year.
My uncle, who is a professor, writes articles, books and keeps a Web site dedicated to life on the plains. He keeps several family recipes on the site so I went there to find a recipe to start with.
Here's the ingredients for the dough:
2 packs yeast
1 Tablespoon + 3/4 cup sugar
1 cup warm water
1 Tablespoon salt
2 cups warm milk
8-10 cups flour, divided (but you might need more)
2/3 cup butter (the original recipe calls for lard, but I didn't have any of that laying around)
2 eggs
I pretty much followed my uncle's (somewhat confusing) instructions for the dough.
In each of two small bowls, I stirred together 1 packet of yeast, 1/2 Tbls. sugar and 1/2 cup warm water to proof the yeast. I proofed each packet separately because I was a little worried that one or both of the packets wouldn't be good because of their age (the one on the left was a little iffy, but I decided to go with it).










Here's the ingredients:

1 onion, chopped (my uncle calls for 2 onions, but I only had one in the pantry so I also added...)
1 bunch scallions, chopped
3 cloves garlic, minced
6 sprigs or so of fresh thyme, leaves removed and chopped
16 or so fresh sage leaves, chopped
2ish Tablespoons mustard seed
1ish Tablespoon dry mustard
1/4 cup or so soy sauce
1 head cabbage, chopped
lots of salt and pepper (I used a red wine infused salt that a friend gave me)
Okay fine, my measurements aren't great either, but it should end up very heavily seasoned because it needs to stand up to the bread that it will be wrapped in.
I browned the ground beef then added the onion, garlic, seasonings and cabbage and cooked it until the onions and cabbage were soft.

One hour later ...

I punched down the dough and turned it out onto my board (I put a couple of silpats down so sticking could be avoided). Using my hands I spread the dough to about a 1-inch thickness then used a 2-inch biscuit cutter to portion the dough.






This made 42 bierocks total and as my husband and I are obviously not up to eating that many in one sitting I stuck the majority of then in the freezer (once frozen, I'll be able to take them off the baking sheet and stash them in a Ziploc to eat later).
I set the oven to 350 degrees and baked the ones meant for dinner for 15 minutes.

Mmmm, perfect fall dinner (and especially fitting for October, you know with Oktoberfest and all). I was a little worried that I had gotten too crazy with the seasonings, but once it was eaten all together it seemed just fine.
These may have taken a while to put together (this was a nice rainy day, all-day project) but I'm looking forward to eating these warm, toasty buns in the weeks to come.
Man, bierocks are a fave of mine. German heritage and all. In the midwest (KS, NE, MN) they have a fast-food restaurant chain called Runza. Runza is just another name for bierocks. So yum. They also freeze beautifully. I love to make a huge batch so that Eric can take them for lunches. Hmm, maybe it's time to make some this year. :)
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