Bierock Casserole
By Ashley MoorePublished on February 3, 2015
Time
1 hour, plus 30 minutes rising and 20 minutes cooling
Yield
Serves 6 to 8
Ingredients
Dough
1 cup whole milk 1 tablespoon instant or rapid-rise yeast 2 tablespoons sugar 2 cups (10 ounces/283 grams) all-purpose flour 1 ¾ teaspoons baking powder ½ teaspoon salt 2 tablespoons unsalted butter, meltedFilling
1 tablespoon vegetable oil 3 pounds 85 percent lean ground beef 1 small head green cabbage, cored and chopped fine (8 cups)2 onions, chopped fineSalt and pepper 1 tablespoon all-purpose flour 6 ounces (170 grams) American cheese, chopped2 tablespoons yellow mustard 1 large egg beaten with 1 tablespoon waterBefore You Begin
We prefer whole milk here, but reduced-fat milk will also work in the dough.
Instructions
- Microwave 1/4 cup milk in small bowl until it registers 110 degrees, 15 to 20 seconds. Stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly, about 5 minutes.
- Whisk flour, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl. Stir in melted butter, yeast mixture, and remaining 3/4 cup milk until dough forms (dough will be sticky). Transfer dough to well-floured counter and knead until smooth ball forms, about 2 minutes. Transfer dough to greased large bowl, cover tightly with plastic wrap, and let rise for 30 minutes.
- Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in Dutch oven over medium-high heat until just smoking. Add beef, cabbage, onions, 2 1/2 teaspoons salt, and 2 1/2 teaspoons pepper; cover and cook for 5 minutes. Uncover and continue to cook, breaking up beef with spoon, until beef is no longer pink and cabbage is wilted, 10 to 15 minutes. Stir in flour until fully incorporated and cook for 1 minute. Let beef mixture drain in colander set in sink for 5 minutes.
- Return beef mixture to now-empty pot and stir in cheese and mustard. Season with salt and pepper to taste. Transfer filling to 13 by 9-inch baking dish and let cool for 10 minutes.
- Roll dough into 18 by 12-inch rectangle. Brush rim and interior lip of dish with egg wash (reserve remainder). Loosely roll dough around rolling pin and unroll it over dish. Trim overhanging dough to 1/2 inch beyond lip of dish. Fold overhanging dough inward so folded edge is flush with inner edge of dish. Crimp dough evenly around edge of dish with your fingers.
- Brush top of casserole liberally with remaining egg wash. Using paring knife, cut nine 1-inch vent holes in dough. Bake until crust is golden brown and filling is bubbling, about 20 minutes. Transfer casserole to wire rack and let cool for 20 minutes. Serve.
for the dough
for the filling
Time
1 hour, plus 30 minutes rising and 20 minutes coolingYield
Serves 6 to 8Ingredients
Dough
1 cup whole milk
1 tablespoon instant or rapid-rise yeast
2 tablespoons sugar
2 cups (10 ounces/283 grams) all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
2 tablespoons unsalted butter, melted
Filling
1 tablespoon vegetable oil
3 pounds 85 percent lean ground beef
1 small head green cabbage, cored and chopped fine (8 cups)
2 onions, chopped fine
Salt and pepper
1 tablespoon all-purpose flour
6 ounces (170 grams) American cheese, chopped
2 tablespoons yellow mustard
1 large egg beaten with 1 tablespoon water
Test Kitchen Techniques
Ingredients
Dough
1 cup whole milk
1 tablespoon instant or rapid-rise yeast
2 tablespoons sugar
2 cups (10 ounces/283 grams) all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
2 tablespoons unsalted butter, melted
Filling
1 tablespoon vegetable oil
3 pounds 85 percent lean ground beef
1 small head green cabbage, cored and chopped fine (8 cups)
2 onions, chopped fine
Salt and pepper
1 tablespoon all-purpose flour
6 ounces (170 grams) American cheese, chopped
2 tablespoons yellow mustard
1 large egg beaten with 1 tablespoon water
Test Kitchen Techniques
Ingredients
Dough
1 cup whole milk
1 tablespoon instant or rapid-rise yeast
2 tablespoons sugar
2 cups (10 ounces/283 grams) all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
2 tablespoons unsalted butter, melted
Filling
1 tablespoon vegetable oil
3 pounds 85 percent lean ground beef
1 small head green cabbage, cored and chopped fine (8 cups)
2 onions, chopped fine
Salt and pepper
1 tablespoon all-purpose flour
6 ounces (170 grams) American cheese, chopped
2 tablespoons yellow mustard
1 large egg beaten with 1 tablespoon water
Test Kitchen Techniques
Why This Recipe Works
Bierocks, or stuffed meat buns popular in many plains states, are known for their savory meat and cheese filling encased in slightly sweet dough. But making a batch of bierocks is a real project; we wanted to streamline the recipe into a one-dish meal. After spooning our cheesy meat filling into a 13 by 9-inch casserole dish, we borrowed the dough from our Quicker Cinnamon Bun recipe to use for a topping. Be sure to let the casserole cool slightly before serving to help the filling set.
Before You Begin
We prefer whole milk here, but reduced-fat milk will also work in the dough.
Instructions
- Microwave 1/4 cup milk in small bowl until it registers 110 degrees, 15 to 20 seconds. Stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly, about 5 minutes.
- Whisk flour, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl. Stir in melted butter, yeast mixture, and remaining 3/4 cup milk until dough forms (dough will be sticky). Transfer dough to well-floured counter and knead until smooth ball forms, about 2 minutes. Transfer dough to greased large bowl, cover tightly with plastic wrap, and let rise for 30 minutes.
- Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in Dutch oven over medium-high heat until just smoking. Add beef, cabbage, onions, 2 1/2 teaspoons salt, and 2 1/2 teaspoons pepper; cover and cook for 5 minutes. Uncover and continue to cook, breaking up beef with spoon, until beef is no longer pink and cabbage is wilted, 10 to 15 minutes. Stir in flour until fully incorporated and cook for 1 minute. Let beef mixture drain in colander set in sink for 5 minutes.
- Return beef mixture to now-empty pot and stir in cheese and mustard. Season with salt and pepper to taste. Transfer filling to 13 by 9-inch baking dish and let cool for 10 minutes.
- Roll dough into 18 by 12-inch rectangle. Brush rim and interior lip of dish with egg wash (reserve remainder). Loosely roll dough around rolling pin and unroll it over dish. Trim overhanging dough to 1/2 inch beyond lip of dish. Fold overhanging dough inward so folded edge is flush with inner edge of dish. Crimp dough evenly around edge of dish with your fingers.
- Brush top of casserole liberally with remaining egg wash. Using paring knife, cut nine 1-inch vent holes in dough. Bake until crust is golden brown and filling is bubbling, about 20 minutes. Transfer casserole to wire rack and let cool for 20 minutes. Serve.
for the dough
for the filling
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