Bierocks- step by step

Every year, my best friend Karen, comes from Kansas City for the weekend to our Octoberfest. She loves these so I make them for her every time. She was going to try and make them herself (LOL! Who was she trying to kid...) when the supply I sent home with her ran out ...  I also have a lot of people ask me how these are made when they want to have them again...  so we did a step by step instructional =)


 

Sunday morning- Bireock making time, also, the morning after and I was still slightly drunk!  =) LOL
I don't have a processor so I cut it all by hand- 1 head of cabbage and only 2 small onions for mine

I use 2 bags of "Rhodes" frozen large dinner rolls,
dump all into a large bowl and cover
or pan them up side by side to thaw to rise overnight

they didn't raise like they should have but worked perfectly...
Karen thought they deserved a 2 thumps up!

I use a lot of hamburger, at least 3 pounds

I break up into very small pieces, I don't want chunky bierocks

cook the cabbage and onions

drain it and let it cool down

I grab a small handful about the size of a golf ball

roll flat and add mixture. I then pull up opposite sides of the dough, working my way around, then twist and pinch off excess. I reuse the extra on the next roll out.

this one kept turning into a heart, so we left it! LOL

Place closed side down on cookie sheet and cook according to package directions, about 17-20 minutes

I butter then when I take them out to make them look purdy. Continue making and baking, eating them as they come out of the oven! LOL I get about 18 bierocks out of 2 bags of rolls.

I inevitably have left over bread and no filling. This time I tried ham and cheese and they were a hit!