Uh oh... she's baking something again!
Tonight's menu.... Bierocks.... a big family favorite!
I just love my bread machine... I rarely make "bread" in it, however I use it at least once a week for the "dough" function.
Bierock Dough
2 pkgs. yeast
1 tsp. salt
1 c. warm milk
4 c. flour (2 c. all purpose + 2 cups whole wheat) (I sneak in whole wheat whenever I can)
1 1/4 c. sugar (we find this too sweet, and prefer just 3/4 c.)
1/2 c. warm water
1/4 c. butter, softened
Toss everything in the bread machine and walk away... my dough cycle takes 90 minutes. Plenty of time to do something else, and prep the filling.
The Filling:
Lean ground beef, onions, and sauerkraut (true bierock recipes call for cabbage to be cooked down... save yourself the trouble, and the STINK, and use a can/jar of sauerkraut).
Interesting thing about cooking down cabbage... it attracts houseflies like you wouldn't believe! You could always tell when mom had cooked down cabbage for bierocks during the day, there would be flies all over the window screens trying to get into the house!
Brown the ground beef and onion until beef no longer pink.
Toss in the sauerkraut and stir. We prefer 1 can of sauerkraut to 2 lbs of ground beef. If you are a huge sauerkraut fan, use a 1:1 ratio (I really cannot stand the stuff, unless it's in a bierock).
Back to the dough... Place your dough onto a floured surface, and roll out. I prefer to cut small chunks off and roll them out one at a time. Fill according to size, usually 1/4 to 1/2 cup of filling per bierock.
Fold up and pinch edges underneath and place on cookie sheet for baking.
350 degrees for about 15 minutes (until tops are browned).
Something just doesn't look quite pretty enough here...
Oh, I know... everything is better with a little butter, right?
Brush the tops with just a little bit of melted butter (I've wondered about trying an egg wash before baking...maybe next time)
Not the most attractive looking plate, but sure was delicious!
Tonight's menu.... Bierocks.... a big family favorite!
I just love my bread machine... I rarely make "bread" in it, however I use it at least once a week for the "dough" function.
Bierock Dough
2 pkgs. yeast
1 tsp. salt
1 c. warm milk
4 c. flour (2 c. all purpose + 2 cups whole wheat) (I sneak in whole wheat whenever I can)
1 1/4 c. sugar (we find this too sweet, and prefer just 3/4 c.)
1/2 c. warm water
1/4 c. butter, softened
Toss everything in the bread machine and walk away... my dough cycle takes 90 minutes. Plenty of time to do something else, and prep the filling.
The Filling:
Lean ground beef, onions, and sauerkraut (true bierock recipes call for cabbage to be cooked down... save yourself the trouble, and the STINK, and use a can/jar of sauerkraut).
Interesting thing about cooking down cabbage... it attracts houseflies like you wouldn't believe! You could always tell when mom had cooked down cabbage for bierocks during the day, there would be flies all over the window screens trying to get into the house!
Brown the ground beef and onion until beef no longer pink.
Toss in the sauerkraut and stir. We prefer 1 can of sauerkraut to 2 lbs of ground beef. If you are a huge sauerkraut fan, use a 1:1 ratio (I really cannot stand the stuff, unless it's in a bierock).
Back to the dough... Place your dough onto a floured surface, and roll out. I prefer to cut small chunks off and roll them out one at a time. Fill according to size, usually 1/4 to 1/2 cup of filling per bierock.
Fold up and pinch edges underneath and place on cookie sheet for baking.
350 degrees for about 15 minutes (until tops are browned).
Something just doesn't look quite pretty enough here...
Oh, I know... everything is better with a little butter, right?
Brush the tops with just a little bit of melted butter (I've wondered about trying an egg wash before baking...maybe next time)
Not the most attractive looking plate, but sure was delicious!
Love Bierocks! However...I use frozen texas size rhodes rolls for mine. And the saurkraut. Best ever! Add a little cheese....YUM!
ReplyDeleteHmmmm.....I think I need to make beirocks! LOL
Oh yes... I did get a few looks from the family at dinner when they realized none of them had cheese :) Oops! I usually do 1/2 plain and 1/2 cheese, but totally forgot this time around :)
DeleteMy mom always used the frozen bread dough, I told her how you use the Rhodes rolls and she thought it was genius!
I cringe at the cost of making them with the frozen rolls :) Plus, I just love making things from scratch ;P