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Bierocks, Beerocks, Berox!

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"This German/Russian burger & cabbage wrapped up in a bun (also known as Runza) is the pride of Fresno and a long-time family favorite!"

Serves Makes 8 on a cookie sheet | Prep Time 60 min | Cook Time 30 min

Why I Love This Recipe

You can double the meat/cabbage recipe if feeding more than four people, no one can eat just one! There usually is leftover dough so you can use that to make extras or you can put butter, cinnamon, and sugar on the leftover dough and roll up to make cinnamon buns for desert. (Any bread dough would work for making bierocks, use your favorite recipe or even use frozen.) Some people put grated cheese inside. Really, the sky is the limit. Bierocks also make a great lunch the next day and travel well in a lunch pail. Anyway you make them, these bierocks will be devoured in no time flat!

Ingredients You'll Need

1 Tbsp yeast or 1 cake yeast
1 cup mashed potatoes
1 1/2 cup potato water
1/3 cup sugar
2 eggs, well beaten
7-7 1/2 cups flour
2/3 cup melted butter, cooled
1 1/2 tsp salt
4 cups cabbage, shredded
1 cup onion, chopped
2 lb ground beef
salt & pepper to taste, go heavy on the pepper


Prepare the dough. Add yeast to potato and potato water along with the sugar and salt. Stir and let stand for 5 minutes.

Add half of the flour to the wet mixture and stir until smooth.

Add the remaining flour and knead on a flat and floured surface until soft and easy to handle. About 10 minutes. (I just use my clean countertop)

Rest on floured surface for another 10 minutes.

Knead again and put into an oiled bowl to rise until double in size. I turn my oven light on and let it rise in there. Cover with damp towel.

Punch down and knead slightly, then roll out into very thin 9" rounds.

Prepare filling. I do this while the bread is rising so it will have a chance to cool.
Brown meat then add onions and cabbage, salt and pepper. Remember lots of pepper!

Drain & cool meat/cabbage. Set aside while making dough.

Build the bierocks!
I use two dinner plates for the assembly of the beirocks. One for the dough rounds, and one plate for the building process.

Divide the filling into 8 sections in pan.
Scoop one 1/8 filling into the middle of a dough round and fold up the sides to gather and pinch to close. Flip over and place in 9" X 13" cookie sheet. Continue until the pan is full. Should fit 8 bierocks.

Let bierocks rise for 20 minutes.

Bake at 375 degrees F for 25-30 minutes until golden on tops. Brush while warm with melted butter. Cool for 5 in pan then place on wire rack and wait a little longer to serve or leave them cool as long as you can stand to look at your beautiful creations!


Pairs Well With

These are a meal in themselves, but you're not going to be able to eat just one!

Questions, Comments & Reviews

It looks and sounds delicious. I really like baking, so I think it's worth a try.

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