The main part of the bierock is the filling. I use a combination of hamburger and the filling from bratwursts. I brown the meat, add onions, garlic and chopped cabage. Salt and pepper to taste. I do not overcook the cabbage.
There are several ways to make the dough. Barb's favorite is to buy the frozen loaves of bread dough in a package. Let them thaw overnight and then take them out and let the raise and make sure the dough is warm all through. I have put the dough in a metal pan and put that in hot water in the sink. Barb had made some pie crusts and I put the dough in the oven with a dish cloth cover. Cut a pie off the big dough ball and roll them out with flour and a roller.
Barb sprays pam on the pan and places the filled dough balls making sure that there is some room between balls to raise. After they have raised heat the oven to 350 and let them cook for 20 minutes or until the rolls are golden.
Barb takes them out of the oven and puts butter on them while they are hot. I wish I could recommend a good way to eat them. I love them hot, cold or anywhere in between.I have been told that these simple rolls were a pretty big staple in the German farmer's lunch. My next door neighbor, Art Longhoffer who was a second generation German American ate pretty much German food as that was all his mother knew how to make. During the depression they grew cabbage and onions and Kraut was the filling. If one of the boys could shoot a rabbit that was the meat in the filling.
Good luck and good eating.
MUD
That looks like good eatin'!
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ReplyDeleteNow, that is what I am talking about, sir. Photography, cooking, and eating. The trifecta of good blog posts.
ReplyDeleteI guess Grandma's taste buds must me gone because she said she didn't like them that well. But, then again dad makes stringy roast and we don't know what he does to his spaghetti. Oh well...when your 86...
ReplyDeleteAt 86 I would eat pie and ignore them damn bierocks. I thought they were about the best I have ever had. I asked Rick what he does to his spaghetti and he said hamburger, onions, Ragu over spaghetti noodles. Sounds mighty tasty to me. Just love the old lady, she took you in when you were an impossible teenager and you turned out OK. MUD
ReplyDeleteShes my hero and inspiration. And because of her I have turned out better than okay.
ReplyDeleteI love bierocks, had one for dinner tonight in fact. But I didn't make them, I buy them frozen in four packs from the local bakery. I make them once or twice a year, but the local bakery's are hard to beat.
ReplyDeleteLOVE Bierocks! I make them every fall. No one in St. Louis knew what they were. I grew up eating them in our school cafeteria. They seem to be a staple in the Kansas diet.
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