"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'." — Kim Van Pelt
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1 1/2 (.25 ounce) packages
active dry yeast
1 1/2 teaspoons
lean ground beef
ground Italian sausage
ground black pepper
shredded, processed American cheese
shredded Cheddar cheese
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.
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.
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.
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.
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
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.
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!
Ok..I cheated and bought frozen roll dough but this recipe was awesome for the filling part of it!! Will definately make these again!!~
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 631
** Calories from Fat: 309
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