Bierocks. Pronounced beer-rocks 🙂 But there is no beer in this recipe, only 8 simple ingredients, and that’s including the salt, pepper and water. As a child, ketchup would’ve HAD to be on that ingredient list. But my how the years have changed. These rolls are too darn delicious just as they are to need any dipping sauce, but I’ll leave that up to you!
Makes: 25 rolls
1 pound lean ground beef
1 pound ground pork sausage
1 medium cabbage, sliced in short strips
1 medium yellow onion, chopped
1 teaspoon salt
1 teaspoon pepper
25 frozen yeast dinner roll dough balls
- Proof dough according to directions on package.
- Combine and cook the beef and sausage in a large stockpot over medium heat.
- Add cabbage, onion, salt and pepper to meat for the filling. Cover and let simmer for 30 minutes.
- Remove stockpot from heat and drain any excess liquid from the filling.
- Preheat oven to 350 degrees.
- When dough is proofed and ready, flatten each ball into a small circle. Place about 1/4 cup of filling in the center of the dough. Wrapping the dough around the filling, pinch the edges to seal tightly. Place the filled dough, seal-side down, on a prepared baking sheet. Repeat with remaining dough leaving 3 inches of space between rolls.
- Bake rolls at 350 degrees for 30-35 minutes until golden brown.
- Serve warm and enjoy!
- After draining the filling, transfer to a bowl lined with several paper towels. The paper towels will soak up any remaining liquid, making it that much easier to seal the filled dough later.
2. Want to see this recipe in action? Visit Pastures and Plates on Facebook to view the cooking demonstration for bierocks!