Reviewed: Nov. 18, 2009

This is the basic recipe. My grandma would make these all the time and I have made this a definite special memory already for my kids. My mom used to make what she called "tacorocks" for my dad since he didn't like cabbage. She would add taco seasoned meat and cheddar cheese. SO GOOD! But my favorite will always be the original!

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DeeDee

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Reviewed: Oct. 22, 2009

I make these frequently and they always turn out great. The only thing I do different is add a little flour and milk to the filling at the end to make it creamer. Also, this is my go to bread dough recipe. I use it for dinner rolls and cinnamon rolls.

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kconard

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

This is a really good, and really fast, easy meal for the family. The left overs are also great. I took one with me to work the next day for my lunch and everybody wanted the recipe because they smell great!

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LSBUI

Cooking Level: Expert

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Reviewed: Oct. 1, 2009

This review is for the dough -its excellent and worth the effort and time to make. I used rapid rise yeast and it was ready in 1 hour. I use a different filling for inside. I had a little dough left over and I made a few cinnamon knots--- basically my fillling recipe is the same, but with lots of spices,beef broth and lots of garlic. I also put shredded cheddar cheese over the filling before I fold it into a pastry.We like these served with salsa. I used oregano-red pepper flakes, thyme celery seed and celery flakes, cumin salt and pepper- worcestershire sauce 2T--so play with fillingand if too bland you can doctored it up!

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SUEASTY

Cooking Level: Expert

Living In: Yakima, Washington, USA

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Reviewed: Sep. 16, 2009

Alright, I have been dying to review this recipe since only hours ago when I found it. I searched yeast and ground beef because it sounded good and this recipe came up, I'd never heard of such a thing before! These were just wonderful after tweeking with the filling a bit. I added the typical garlic, wors sauce, seasonings etc, and half a can of tomato soup to give it a sauciness. Very good! Next time I'm going to do a cubed pepperoni, mozzarella and sauce combo. Delicious!

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KELLY759

Cooking Level: Intermediate

Home Town: Fishkill, New York, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 12, 2009

I agree with many others--the dough is great! But the filling is VERY bland, even with additions--I'll need to add more additions next time!

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MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Aug. 2, 2009

This is one of my favorite recipes. I usually make more of the meat mixture so that they are more meat than bread. I also add some American cheese to some or mushrooms and Swiss to give a little variety. They also freeze wonderfully and are great to have on hand.

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Emily

Cooking Level: Intermediate

Home Town: Emerson, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 23, 2009

My family loved this! Even my very picky sons! With the leftover dough I made cinnamon rolls. The dough in this recipe is perfect. Also to change it up, make a sloppy joe mixture and use this dough, make it the same way (the meat in the dough)... Your family will LOVE it, I think the kids liked the sloppy joe version even better. If I get a chance I will post a recipe for it that way. Thank you so much Pam! This one is definitely a keeper!

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Feywing

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jul. 20, 2009

I had never heard of Bierocks or Runzas before, but the recipe sounded good and I'm glad I tried them. These were so delicious! The dough is perfect- so soft and tasty- although I did have to add additional flour since it was quite sticky to work with at first. The recipe yielded 25 bierocks, which were gone in about 48 hours. I added some fresh thyme and parsley to the filling, but kept everything else the same. Will make these again and again. Thanks!

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Jun. 15, 2009

This was good. I used frozen dough instead of making my own, but followed the rest of the recipe pretty close. It was a little bland though, and if I made it again, I think I might add in some shredded cheese to the meat mixture. Would be a five star with some tweaking!

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Kay

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Reviewed: Apr. 24, 2009

This was a really great recipe. I used 1 and 1/2 pounds of hamburger and the whole head of cabbage. Naturally this recipe is a little bland so I added garlic and other seasonings. It turned out awesome. Instead of making 20 little ones I made 10 bigger bierocks. The bread was wonderful as well. I was really surprised that it was such a simple recipe and turned out perfect. Definitly try it! Make sure you have enough time, it's a little time consuming. But well worth it and there great heated up in the microwave. We ate with mustard or gravy. YUM!

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kristina johnson

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Reviewed: Mar. 27, 2009

Followed according to recipe and they were perfect. I'm German and from the Midwest and this recipe is the best. I'm very particular about bierocks, but these rocked! I will definitely make these again!

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spchjag

Cooking Level: Expert

Home Town: Scandia, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 19, 2009

This review refers to the DOUGH part of the recipe only. I found the dough miserable to work with. I think the problem was the part where it says "refrigerate dough for 2 hours or let it rise for 1 hour". I chose to let it rise for 1 hour. I think it NEEDED to be cold! It tore and tore and tore again while I tried to work with it. I managed though, and it was REALLY tasty (hence the 4 stars) but in the future I'm going to knead the dough (no kneading in this recipe) before I let it rise and I'm going to make sure the dough is chilly before I start trying to force it into specific shapes! So I detract 1 star from the overall recipe.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 9, 2009

I messed something up and my dough did not rise. It had a good flavor, but was very flat....I'm sure it was me tho and not the recipe. I did use a package of cole slaw mix in place of the cabbage and as others suggested added some flavoring...worch sauce, paprika, and simmered it in vegetable broth. It was still lacking a little flavor, but nothing a little black/red pepper wouldn't cure. Froze the leftovers for another meal. I will be trying this again. Thanks for sharing!

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jan. 23, 2009

These Bierocks are excellent! It's the dough that makes the recipe (as opposed to using frozen bread dough). The filling is great as-is (as long as you don't skimp on the salt and pepper!) and there is plenty of room to play around with spices (maybe some caraway seed, nutmeg, or worcestershire sauce). Thank you so much for this recipe! I have missed these since moving away from Nebraska!

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ajbrodersen

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Reviewed: Dec. 24, 2008

mmmm these came out so yummy, and my boyfriend said they were just like the ones his mom used to make!! I did throw in a lil minced garlic and celery seed with the meat, and also used quick rise yeast to cut the rising time in half

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tjadk23

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Orange, California, USA

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Reviewed: Nov. 9, 2008

Thanks for this easy recipe! I lost my original recipe and thought yours sounded the closest to what I remembered. I loved that the dough was so easy to use and had just the right consistency! I use ground turkey instead of beef in my bierocks so a little more seasoning is needed but these turned out just fabulous! Thanks!

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CJK9

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Reviewed: Nov. 8, 2008

These turned out great. I added a little diced carrot, half a package of onion soup mix and 3 slices of American cheese. I would like to make these again. It was cold and rainy here in Michigan and this was a great recipe to make on a day like this.

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Michelle S

Cooking Level: Intermediate

Home Town: Eau Claire, Michigan, USA

Living In: Stevensville, Michigan, USA

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Reviewed: Oct. 15, 2008

I've been making these for years but using either using Rhodes frozen dough or boxed pizza crust mix. You have got to try Pam's crust - It is simply the best. My husband noticed right away that the crust tasted much better! I only made half the dough recipe. I also use beef broth to simmer the cooked ground beef and cabbage and thicken if necessary. Sometimes I will add cubed potatoes to make it more filling. I always serve gravy with my Bierocks.

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Carolyn

Living In: Burden, Kansas, USA

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Reviewed: Oct. 5, 2008

These were really good. The dough was easy to work with and so yummy. I added 1/4 slice of cheese on the dough before topping with beef/cabbage. I also divided into 24 pieces instead of 20 and it worked out fine (easier to cut dough into fourths and then sixths). Hubby is from Nebraska and likes his Runzas and this recipe satisfied his craving.

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