Bierocks (Beef-and-Cabbage Buns with Cheese)
By America's Test KitchenPublished on June 20, 2013
Time
2¼ hours, plus 2 hours rising
Yield
Makes 12 bierocks
Ingredients
FILLING
4 teaspoons vegetable oil 2 pounds 90 percent lean ground beef Salt and pepper 1 onion, chopped fine½ small head green cabbage, cored and chopped fine (4 cups)1 cup low-sodium chicken broth 8 ounces (227 grams) shredded Colby Jack cheese (2 cups)DOUGH
½ cup whole milk ½ cup water 6 tablespoons unsalted butter ¼ cup (1¾ ounces/50 grams) sugar 3 ½ - 3 ¾ cups (17½ to 18¾ ounces/496 to 532 grams) all-purpose flour 1 tablespoon instant or rapid-rise yeast ½ teaspoon salt 1 large egg, lightly beaten, plus 1 large egg beaten with 1 tablespoon waterBefore You Begin
The filling for the buns can be made (and refrigerated) up to one day in advance. For quicker assembly, portion the filling into 12 (½-cup) mounds before rolling out the dough. Eat warm or at room temperature.
Instructions
- Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and 1 teaspoon pepper and cook, breaking up pieces with spoon, until liquid evaporates and meat begins to sizzle, 10 to 15 minutes. Drain meat in colander and set aside.
- Add remaining 2 teaspoons oil to now-empty Dutch oven and heat over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until just beginning to brown, about 2 minutes. Stir in drained beef, cabbage, and chicken broth. Bring to simmer, cover, and cook until cabbage is tender, about 5 minutes. Uncover and continue to cook until liquid evaporates and mixture begins to sizzle, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to bowl and let cool 15 minutes. Stir in Colby Jack and let cool to room temperature. Refrigerate until ready to assemble bierocks.
- Meanwhile, grease large bowl. Combine milk, water, butter, and sugar in 2-cup liquid measuring cup. Microwave until temperature registers 110 degrees, 1 to 2 minutes. Using stand mixer fitted with dough hook, mix 3½ cups flour, yeast, and salt on low speed until combined, about 30 seconds. With mixer running, slowly add milk mixture and single beaten egg until incorporated and dough comes together, about 3 minutes. Increase speed to medium-low and continue to mix until dough is smooth and pulls away from sides of bowl, about 8 minutes. If after 4 minutes dough looks wet, add remaining ¼ cup flour, 1 tablespoon at a time, until dough clears sides of bowl but sticks to bottom. Transfer dough to greased bowl, cover with plastic wrap, and let rise in warm place until doubled in size, 50 to 60 minutes.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Transfer dough to lightly floured counter and divide into 12 equal (2¾-ounce) portions. Form dough pieces into balls, cover with plastic, and let rest for 5 minutes.
- Working with 1 dough ball at a time (keep remaining balls covered with plastic), roll out into 5½-inch round with rolling pin. Transfer ½ cup lightly packed filling (3 ounces) to center of round. Use hands to press filling into compact mound. Stretch edges of dough over filling and pinch together to form bun. Arrange 6 bierocks, seam side down, on each prepared baking sheet, 2 inches apart. Cover with plastic and let rise until doubled in size, 45 to 60 minutes.
- Discard plastic, brush bierocks with egg wash, and bake until golden brown, 22 to 25 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire rack and let cool for 15 minutes. Serve.
- Baked, cooled bierocks can be tightly wrapped in aluminum foil, placed in zipper-lock bag, and refrigerated for up to 3 days or frozen for up to 1 month. To reheat, adjust oven rack to middle position and heat oven to 350 degrees. Place foil-wrapped bierocks directly on oven rack until heated through, about 10 minutes if refrigerated or 60 minutes if frozen.
for the filling
for the dough
to make ahead
Time
2¼ hours, plus 2 hours risingYield
Makes 12 bierocksIngredients
FILLING
4 teaspoons vegetable oil
2 pounds 90 percent lean ground beef
Salt and pepper
1 onion, chopped fine
½ small head green cabbage, cored and chopped fine (4 cups)
1 cup low-sodium chicken broth
8 ounces (227 grams) shredded Colby Jack cheese (2 cups)
DOUGH
½ cup whole milk
½ cup water
6 tablespoons unsalted butter
¼ cup (1¾ ounces/50 grams) sugar
3 ½ - 3 ¾ cups (17½ to 18¾ ounces/496 to 532 grams) all-purpose flour
1 tablespoon instant or rapid-rise yeast
½ teaspoon salt
1 large egg, lightly beaten, plus 1 large egg beaten with 1 tablespoon water
Test Kitchen Techniques
Ingredients
FILLING
4 teaspoons vegetable oil
2 pounds 90 percent lean ground beef
Salt and pepper
1 onion, chopped fine
½ small head green cabbage, cored and chopped fine (4 cups)
1 cup low-sodium chicken broth
8 ounces (227 grams) shredded Colby Jack cheese (2 cups)
DOUGH
½ cup whole milk
½ cup water
6 tablespoons unsalted butter
¼ cup (1¾ ounces/50 grams) sugar
3 ½ - 3 ¾ cups (17½ to 18¾ ounces/496 to 532 grams) all-purpose flour
1 tablespoon instant or rapid-rise yeast
½ teaspoon salt
1 large egg, lightly beaten, plus 1 large egg beaten with 1 tablespoon water
Test Kitchen Techniques
Ingredients
FILLING
4 teaspoons vegetable oil
2 pounds 90 percent lean ground beef
Salt and pepper
1 onion, chopped fine
½ small head green cabbage, cored and chopped fine (4 cups)
1 cup low-sodium chicken broth
8 ounces (227 grams) shredded Colby Jack cheese (2 cups)
DOUGH
½ cup whole milk
½ cup water
6 tablespoons unsalted butter
¼ cup (1¾ ounces/50 grams) sugar
3 ½ - 3 ¾ cups (17½ to 18¾ ounces/496 to 532 grams) all-purpose flour
1 tablespoon instant or rapid-rise yeast
½ teaspoon salt
1 large egg, lightly beaten, plus 1 large egg beaten with 1 tablespoon water
Test Kitchen Techniques
Why This Recipe Works
They were brought to the Midwest by Eastern European immigrants in the 19th century, but these meat-filled buns—also known as “runsas”—were new to us. Draining the ground meat after browning it prevents the tender, sweet dough from becoming greasy. Adding mild shredded cheese to the beef-and-cabbage mixture gives our filling a cohesive texture that prevents it from falling out of the dough, both as you assemble the Bierocks, and as you eat them.
Before You Begin
The filling for the buns can be made (and refrigerated) up to one day in advance. For quicker assembly, portion the filling into 12 (½-cup) mounds before rolling out the dough. Eat warm or at room temperature.
Instructions
- Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and 1 teaspoon pepper and cook, breaking up pieces with spoon, until liquid evaporates and meat begins to sizzle, 10 to 15 minutes. Drain meat in colander and set aside.
- Add remaining 2 teaspoons oil to now-empty Dutch oven and heat over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until just beginning to brown, about 2 minutes. Stir in drained beef, cabbage, and chicken broth. Bring to simmer, cover, and cook until cabbage is tender, about 5 minutes. Uncover and continue to cook until liquid evaporates and mixture begins to sizzle, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to bowl and let cool 15 minutes. Stir in Colby Jack and let cool to room temperature. Refrigerate until ready to assemble bierocks.
- Meanwhile, grease large bowl. Combine milk, water, butter, and sugar in 2-cup liquid measuring cup. Microwave until temperature registers 110 degrees, 1 to 2 minutes. Using stand mixer fitted with dough hook, mix 3½ cups flour, yeast, and salt on low speed until combined, about 30 seconds. With mixer running, slowly add milk mixture and single beaten egg until incorporated and dough comes together, about 3 minutes. Increase speed to medium-low and continue to mix until dough is smooth and pulls away from sides of bowl, about 8 minutes. If after 4 minutes dough looks wet, add remaining ¼ cup flour, 1 tablespoon at a time, until dough clears sides of bowl but sticks to bottom. Transfer dough to greased bowl, cover with plastic wrap, and let rise in warm place until doubled in size, 50 to 60 minutes.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Transfer dough to lightly floured counter and divide into 12 equal (2¾-ounce) portions. Form dough pieces into balls, cover with plastic, and let rest for 5 minutes.
- Working with 1 dough ball at a time (keep remaining balls covered with plastic), roll out into 5½-inch round with rolling pin. Transfer ½ cup lightly packed filling (3 ounces) to center of round. Use hands to press filling into compact mound. Stretch edges of dough over filling and pinch together to form bun. Arrange 6 bierocks, seam side down, on each prepared baking sheet, 2 inches apart. Cover with plastic and let rise until doubled in size, 45 to 60 minutes.
- Discard plastic, brush bierocks with egg wash, and bake until golden brown, 22 to 25 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire rack and let cool for 15 minutes. Serve.
- Baked, cooled bierocks can be tightly wrapped in aluminum foil, placed in zipper-lock bag, and refrigerated for up to 3 days or frozen for up to 1 month. To reheat, adjust oven rack to middle position and heat oven to 350 degrees. Place foil-wrapped bierocks directly on oven rack until heated through, about 10 minutes if refrigerated or 60 minutes if frozen.
for the filling
for the dough
to make ahead
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