Reviewed: Nov. 19, 2006

These turned out really good. They taste like small burgers. The bread was so soft with a sweetness to it. I could have eaten the bread by it self. Even my picky 7 year old nephew ate them.

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MYSTY1

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Reviewed: Nov. 10, 2006

I substituted the Onions for diced garlic, and its delicious, everytime! I've even made them for Germans and they loved them!

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H.M. Phillips

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Reviewed: Oct. 18, 2006

Made for octoberfest,,everyone loved them..I took a short route and used crescent rolls to bake them in (refrigerated dough)

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GSCOZZ

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Reviewed: Sep. 16, 2006

I think these turned out great! I cut the recipe in half. My husband didn't like them because of the cabbage, but my other family members did. I think that I'll make this again with just cabbage and onions for me (vegetarian), and I think I'll make them for my husband without the cabbage and with some italian seasoning and mozzarella. Would be great with broccoli and cheddar or left over roast with gravy and onions. Also would be good if you flavored the dough with garlic for Italian fillings, or an onion flavor would be nice too. You could freeze these and reheat since the recipe makes so many. There are endless possiblities for fillings, but the dough turned out perfectly for me!

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mzurovsk

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Reviewed: Mar. 20, 2006

These are just like the ones my mom used to make!

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Shannon

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Reviewed: Nov. 3, 2005

We really liked these. The only problem I had was that I could not get the dough thin enough.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Sep. 24, 2005

I am vegetarian, so I changed the beef to Boca's "fake meat," and I added a touch of shredded cheddar. My friend's husband (as well as my own) never knew the difference! This was wonderful, and tastes exactly how bierocks should. It is also pretty simple to make.

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jvak7102

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Reviewed: Mar. 23, 2005

These were just okay. Recipe is a bit bland and I'm not sure exactly what is missing. I used gabbage and maybe if I used sauerkraut it would be better.

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VNKTINGLEY

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Reviewed: Feb. 15, 2005

As a child, my grandmother use to make bierocks!! I could never find a recipe that reminded me of her until I found this one. thanks Pam

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JAYCIN

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Reviewed: Jul. 14, 2004

My mother has been fixing these since I was tiny and now I've started doing the same. If you like more flavor in the filling, try adding celery seed. It really livens it up.

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Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 13, 2003

These were fantastic! My family is German, so I used to eat bierocks as a kid, and this is the first time since my childhood that I have eaten them. They were just as I remembered. My family loved them, even my finiky 2 year old. Thanks Pam!

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VSCHOENHALS

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Reviewed: Sep. 20, 2002

I liked these alot. I did use a little butter brushed on top of them for flavor.

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LILSTAR_24

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Reviewed: Feb. 25, 2002

One of the best recipes I have tried! The bread around the meat is wonderful, the meat could use a little more seasoning.

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COWGIRL1356

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Reviewed: Jul. 8, 2001

I have looked for this recipe for a long time, and it is closest to what I remember eating at the Cherry Auction in Fresno, Ca. when I was a child.

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LINTEL1947

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Reviewed: May 28, 2001

very tasty- a perfect lunch or dinner served with a cold german potato salad! The recipe sounds hard, but is actually very easy to do. The dough comes out perfectly, and I will try a different filling next time! I used fast rise yeast.

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TAMMERSANN

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Reviewed: Jan. 17, 2001

My mother in law is German and we make this same dish all of the time. She uses the same bread recipe, however I substitue a sweet refrigerator roll recipe and make them ahead. If I have leftovers I make cinnamon rolls for dessert. I also make several ahead and freeze them for later use--just make sure they are completely thawed before baking.

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