Bierock-
This is a stuffed roll. It’s great for bag lunches. Ruth Rauh taught me to make them, telling me they were her favorite menu item in Kansas public school when she grew up there. It’s originally a German/ eastern European recipe, brought by immigrants to the USA.
Good Housekeeping roll recipe for the bread part:
6 to 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softenend
2 c. hot water
1 egg
salad oil
Early in Day or up to 1 Week ahead:
1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add butter.
With a hand-mixer at low speed, gradually beat in 2 c. hot water (120
degrees). Add egg and increase speed to medium. Beat 2 minutes,
occasionally scraping the bowl. With a wooden spoon, stir in enough
additional flour (about 2-1/2 cups) to make a soft dough.
2. Turn dough onto lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape into a large ball and place in a large
greased bowl, turning dough so all is greased. Cover with a towel and let
rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down dough and push edges of dough to the center. Turn dough over
and brush with salad oil. Cover bowl tightly with plastic wrap and
refrigerate, punching dough down occasionally, until ready to use.
About 2 hours before cooking take the dough out of the fridge and let it rise.
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softenend
2 c. hot water
1 egg
salad oil
Early in Day or up to 1 Week ahead:
1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add butter.
With a hand-mixer at low speed, gradually beat in 2 c. hot water (120
degrees). Add egg and increase speed to medium. Beat 2 minutes,
occasionally scraping the bowl. With a wooden spoon, stir in enough
additional flour (about 2-1/2 cups) to make a soft dough.
2. Turn dough onto lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape into a large ball and place in a large
greased bowl, turning dough so all is greased. Cover with a towel and let
rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down dough and push edges of dough to the center. Turn dough over
and brush with salad oil. Cover bowl tightly with plastic wrap and
refrigerate, punching dough down occasionally, until ready to use.
About 2 hours before cooking take the dough out of the fridge and let it rise.
Filling:
Brown and drain a pound of ground beef. Add two medium chopped onions and cook at low heat while you slice a small head of cabbage or half a large one into very thing strips. Combine the meat and cabbage, keep cooking until tender, adding a bit of salt and pepper as you go.
Punch down the dough and roll it out gently, leaving it about half an inch thick. Cut into 3 ½ X 3 ½ inch squares. Put a good bit of the filling into each square, closing them up by pulling together the corners and pinching closed. Put the pinch side down and arrange on a baking sheet about 2 ½ inches apart. Let them rise about 20 minutes then bake at 350 degrees until brown.
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