Bierocks (Stuffed Baked Buns)

Bierocks (Stuffed Baked Buns) are yeast buns stuffed with ground pork or beef, onions and cabbage or sauerkraut.

Bierocks originated from the region of Germany, particularly the area around Pomerania, which was historically influenced by Slavic and German cultures. They are believed to have roots in Silesia, a historical region now split between Poland and Germany, where similar stuffed bread dishes have been enjoyed for centuries.

German immigrants brought Bierocks to North America in the 19th and early 20th centuries. They are a staple in states like Kansas, Nebraska and South Dakota, often associated with church suppers, community gatherings, and comfort food.

To make Bierocks (Stuffed Baked Buns) from frozen rolls, follow these steps:

I’m a huge fan of Rhodes BakenServ frozen bread products. When not making my own rolls, I always use Rhodes Dinner Rolls to substitute the homemade rolls in this recipe.

Thaw the Frozen Rolls

• Place the frozen rolls into a greased 13 x 9 inch dish.
• Cover with a clean kitchen towel.
• Let the rolls thaw and rise at room temperature for about 1 to 2 hours until they double in size.

Assemble the Buns

• Heat oven to 350 degrees F.
• Grease a baking sheet or line it with parchment paper.
• Punch down the thawed dough and divide each into two equal portions.
• Flatten each piece into a circle, about 4 to 5 inches in diameter.
• Spoon a few tablespoons of the meat and cabbage filling into the center.
• Pinch the edges together to seal the bun tightly.

Bake

• Place the sealed buns seam-side down on the prepared baking sheet.
• Optional: brush the tops with beaten egg for a shiny finish.
• Bake for 20 to 25 minutes until golden brown.

Serve

• Let cool slightly before serving.

Bierocks (Stuffed Baked Buns)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bierocks are a staple in states like Kansas, Nebraska, and South Dakota, often associated with church suppers, community gatherings and comfort food.

• Author: Linda Jolly-Kilbride
• Prep Time: 1 hour 30 minutes
• Cooling Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 55 minutes
• Category: Sandwiches
• Method: Oven
• Cuisine: German

Ingredients

Units USM Scale 1x2x3x

Buns (or make from frozen dinner rolls) 2 packages yeast 1 tablespoon granulated sugar 1 cup warm water 3/4 cup granulated sugar 1 tablespoon salt 2 cups warm milk 8 cups all-purpose flour, divided 2/3 cup lard or shortening 2 eggs Filling 1 pound ground pork or beef 2 onions, chopped 1 head cabbage, chopped, or well-drained sauerkraut Salt and pepper to taste Herbs of your choice to taste Soy sauce (if desired) Topping Butter Seeds, such as poppy seed, caraway, etc.* (optional)

Cook Mode Prevent your screen from going dark

Instructions

Buns

1. Mix yeast, the 1 tablespoon sugar and the water in a small bowl; let foam.
2. Mix the 3/4 cup sugar, salt and milk in a medium size bowl.
3. In a large bowl, combine 4 cups of the flour, lard or shortening and eggs.
4. Add the yeast mixture and the milk mixture to the flour mixture in the large bowl.
5. Let the batter rise. After it has risen, mix in remaining 4 cups of flour, knead, and let the dough rise again.
6. Meanwhile, make the filling.

Filling

1. Cook the filling in a large kettle or Dutch oven by first browning the meat. Drain meat well. Mix onions, cabbage or sauerkraut and seasonings with meat.
2. To assemble, grease two baking sheets. Heat oven to 350 degrees F.
3. When the dough has risen, roll out pieces about the size of an egg into a circle, spoon filling on, and wrap up, pinching edges to seal, and place on prepared baking sheet.

Topping

1. Brush each bierock with melted butter, sprinkle with desired seeds, and let them rise for about 15 minutes.
2. Bake for about 20 to 25 minutes.
3. Let cool for about 5 minutes before serving as the filling will be very hot.

Notes

* A mixture of seeds is good also. Try using Everything Bagel Seasoning!

Bierocks can also be made from frozen yeast rolls.

Photo credit: 68098064@N07 / CC BY