Entree: United States – Kansas, Great Plains United States – Bierocks

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 22 min

Additional 20 min

Total 2 hrs 12 min

Ingredients

- Dough:
- 1 cup (240 ml) warm whole milk, about 105–115°F (40–46°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 3 tbsp (45 g) granulated sugar
- 3 tbsp (42 g) unsalted butter, melted
- 1 large egg
- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) fine salt
- Filling:
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 4 cups (340 g) shredded green cabbage (about 1/4 medium head)
- 1 clove garlic, minced (optional)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (2 g) sweet paprika (optional)
- Finishes:
- 1 large egg beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (15 g) butter, melted, for brushing (optional)

Instructions

Short Description:
Yeasted golden-brown rolls filled with seasoned ground beef, sautéed cabbage, and onions — a hearty Kansas Great Plains main course with German-Russian roots.

Regional Notes:
This Kansas version follows the local bierock tradition of a soft yeasted dough wrapped around a savory mix of ground beef, cabbage, and onions and baked until golden. Influenced by Volga German settlers and closely related to Nebraska's Runza, Kansas bierocks favor a straightforward beef-and-cabbage filling and a tender, slightly sweet dough.

1. In a small bowl, stir the warm milk, yeast, and 1 tsp (4 g) of the sugar; let sit 5–8 minutes until foamy.
2. In a large mixing bowl combine the yeast mixture, remaining sugar, melted butter, and egg; whisk to combine. Stir in 2 cups (240 g) of the flour and the salt to form a shaggy dough.
3. Turn dough onto a lightly floured surface and knead, adding remaining flour a little at a time, until smooth and elastic, about 8–10 minutes total. (Or use a stand mixer with dough hook on medium for 6–8 minutes.)
4. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 hour.
5. While dough rises, make the filling: heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up, until browned, about 6–8 minutes. Drain any excess fat.
6. Add chopped onion to the skillet with the beef and cook until softened, about 4–5 minutes. Add garlic (if using) and cook 30 seconds until fragrant.
7. Stir in shredded cabbage, Worcestershire sauce, salt, pepper, and paprika. Cook, stirring occasionally, until cabbage is just wilted but still has some body, about 5–7 minutes. Remove from heat and let the filling cool slightly (10–15 minutes).
8. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
9. Punch down the risen dough and divide into 6 equal pieces (about 4.5–5 oz / 125–140 g each). On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) circle.
10. Place about 3/4 to 1 cup (180–240 g) of the cooled filling into the center of each dough circle, leaving a 1/2 inch (1 cm) border. Fold edges up and pinch to seal, forming an oval or round pocket; tuck ends under so seams are on the bottom.
11. Place bierocks seam-side down on prepared baking sheets, spacing about 2 inches (5 cm) apart. Cover loosely and let rest 15–20 minutes while oven finishes warming.
12. Brush each roll with egg wash and bake in preheated oven until deep golden brown, 18–22 minutes. If desired, brush hot rolls with melted butter as soon as they come out of the oven.
13. Let rest 5 minutes before serving. Serve warm as a complete main course; bierocks keep well and can be reheated individually in a 350°F (175°C) oven for 8–10 minutes.