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Kraut Bierocks
SUBMITTED BY:
Kim Van Pelt
PHOTO BY:
Caroline C
"These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'."
RECIPE RATING:
Read Reviews
(66)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
1 Hr
READY IN
1 Hr 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
2 cups warm water
4 cups all-purpose flour
1/2 cup powdered milk
1 1/2 teaspoons baking powder
1/2 cup shortening
1 pound lean ground beef
1 pound ground Italian sausage
1 cup chopped onion
3 cups shredded cabbage
3 tablespoons prepared mustard
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup shredded, processed American cheese
1/2 cup shredded Cheddar cheese
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DIRECTIONS
To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
Preheat oven to 350 degrees F (175 degrees C).
Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
Bake in preheated oven for 20 minutes, or until golden brown.
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REVIEWS
Reviewed on Jun. 5, 2003 by KIPPYLOU
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KIPPYLOU
Jun. 5, 2003
Oh, my goodness. My girlfriend and I have been making these for over 34 years together in batches of 100-120 at a time. They freeze great. Just BEWARE: Everyone wants the recipe and they will steal them if the get the chance. Thanks, Kim, first time I've "seen" the recipe. We made ours off scribbled notes of a German grandmother. Easier way to do the dough is to use a bread machine recipe for dinner rolls.
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12 users found this review helpful
Oh, my goodness. My girlfriend and I have been making these for over 34 years together in...
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Reviewed on Jun. 5, 2003 by
TLCIZME69
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TLCIZME69
Jun. 5, 2003
Ok..I cheated and bought frozen roll dough but this recipe was awesome for the filling part of it!! Will definately make these again!!~
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9 users found this review helpful
Ok..I cheated and bought frozen roll dough but this recipe was awesome for the filling part of...
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Reviewed on Dec. 20, 2003 by NEDANG
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NEDANG
Dec. 20, 2003
I really like this recipe. I didn't have dry milk on hand so I used about 1/4 cup of 1% milk, and added more flour. I was worried about how the dough would turn out because I had to add quite a lot more flour due to stickiness, BUT ... it turned out great. I will make this again, many times. Angela
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8 users found this review helpful
I really like this recipe. I didn't have dry milk on hand so I used about 1/4 cup of 1% milk,...
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Reviewed on Jun. 5, 2003 by MARIAN ELIZABETH
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MARIAN ELIZABETH
Jun. 5, 2003
We first tasted BIEROCKs in Kansas two years ago. At the airport I purchased a Kansas Cookbook just to get the recipe; I haven't found it anyplace else. The book states the recipe was brought to Kansas by the Volga Germans who emigrated from Russia. And are we ever glad they did. I freeze these in foil so our older sons can just grab a few and microwave and eat "on the run." Marian E.
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8 users found this review helpful
We first tasted BIEROCKs in Kansas two years ago. At the airport I purchased a Kansas...
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Reviewed on May 27, 2004 by
Patti Kane
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Patti Kane
May 27, 2004
I too used Rhodes rolls to save time. This is an excellent recipe. I have also filled them with chopped ham, smoked gouda mixed with a bit of mayo and stone ground mustard. Yum. For a very kid friendly bierock, mix pizza sauce with shredded mozzerella & chopped pepperoni.
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7 users found this review helpful
I too used Rhodes rolls to save time. This is an excellent recipe. I have also filled them...
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Reviewed on Jan. 10, 2004 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jan. 10, 2004
I let my bread machine do the work thru the second rise. When I checked on the dough it had totally overflowed in my machine, making a sticky mess. I found that I had to add approx 3/4 cup more flour and dust my hands frequently in order to work with the dough. The filling was out of this world! I added more mustard (dijon type) and more cheese (white cheddar). Other than the sticky dough, these were fantastic! Next time I will do the dough by hand (probably for best results anyway).Even my mom and her friend who have published 8 cookbooks between the two of them (one being a bread baking book) thought these were outstanding!Thanks for sharing, Kim!
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7 users found this review helpful
I let my bread machine do the work thru the second rise. When I checked on the dough it had...
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Reviewed on Jan. 10, 2004 by LESLIEKAE
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LESLIEKAE
Jan. 10, 2004
Very Good. I split the recipe in half and made half with sauerkraut and half with cabbage. Both were good. I recommend increasing the amount of shredded cabbage though because it wilts down a lot. I did cut the amount of salt by half and the pepper by half. Velveeta is hard to shred so I cubed it and it melted in nicely. I used turkey Italian sausage and ground sirloin. The stuffing was moist without being greasy. It makes a lot so I froze some and I'm looking forward to eating it again soon. For those who haven't made bread, the shortening should be melted, cooled to lukewarm, and added to the yeast and water mixture before the flour. I will make this again.
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7 users found this review helpful
Very Good. I split the recipe in half and made half with sauerkraut and half with cabbage. ...
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Reviewed on Jan. 10, 2004 by
CANUCKATLARGE
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CANUCKATLARGE
Jan. 10, 2004
Excellent! I have never made bread before or used yeast, but they turned out great the first time!! I used sauerkraut, and these were devoured. One thing I would like to mention (and hope to see other comments regarding sometime) is: Since I am a bit 'green' when it comes to making bread, I was hoping for a bit more instruction regarding the dough, like - how sticky is too sticky? (mine was VERY sticky!!), and how long do I need the dough the second time (ie. after it sits - another 10 minutes, or 3 "kneeds" or what?)? and how do I use all that meat? (the buns I made were HUGE, since I couldn't seem to figure out how to cut down the size and thickness of each dough piece without having it split open from the "large spoonful of meat" called for.) Oh well, it was great! Thanks, I'll have to try these again with the other half of the meat I had left - haha! :o)
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6 users found this review helpful
Excellent! I have never made bread before or used yeast, but they turned out great the first...
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Reviewed on Oct. 18, 2003 by
SNACKIE
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SNACKIE
Oct. 18, 2003
I think my first mistake was using refrigerated breakstick dough. It was harder to work with than I imagined and almost all of my pockets didn't seal. Second, I thought that 3tbs prepared mustard meant refrigerated French's mustard. I used 2tbs Yellow and 1 tbs Brown, but that was all you could taste was just yellow mustard. Third, I sliced my cabbage and it was in long thick pieces - I tried to chop it at that point... Was I supposed to grate it? I think by not understanding the recipe I ruined it.
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6 users found this review helpful
I think my first mistake was using refrigerated breakstick dough. It was harder to work with...
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Reviewed on Jun. 5, 2003 by
AG4JESUS
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