Kristin Hoffman (author of Baker Bettie’s Better Baking Book) teaches us how to make bierock with this recipe.
Have you ever heard of a bierock?
A bierock, also known as a runza, is a ground meat, cabbage, and onion filled yeast roll. It is one of my absolute favorite foods!
Growing up in Kansas this was a common dish served in the area and it is also popular in Nebraska due to the population of German Mennonite.
Traditional bierocks are made with a homemade soft yeast roll dough. In the post, I give a full tutorial for how to make the dough and the filling completely from scratch.
However, bierocks can also be made using a frozen yeast roll or some people even make them with store bought biscuit dough.
A Few Tips for Making Bierocks
- The yeast dough can be made up to 24 hours ahead of time and put it in the refrigerator right after it has been kneaded. Take it out of the refrigerator when you start preparing the filling.
- Bierocks freeze incredibly well. You can either freeze them raw, or freeze them fully cooked. I prefer to freeze cooked bierocks because they reheat perfectly.
Classic Baking Techniques and Recipes for Building Baking Confidence
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