Ingredients
-
-
4
-
1/2
-
2
-
1
-
-
-
-
4 1/3
-
1
-
1
-
1/3
-
1/3
-
1
-
2
Directions
Bierocks (German Hamburger- and Cabbage-filled rolls), This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium The recipe comes from my Grandma Rosie My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20 Preparation time includes time for allowing dough to rise (estimated) Don’t let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven , Not bad! I grew up on these as a kid, however the filling was different in the fact we used or added Velveeta cheese and it makes it ooey gooey and delicious My filling is cabbage, salt, black pepper, onion, garlic and Velveeta cheese, Rhodes rolls them use a pampered chef biscuit cutter to seal the edges we freeze half of them and they keep for a good 2 months! ( to freeze wrap in plastic wrap, then foil and freeze) enjoy, and happy cooking!, These were a treat for us when I was married in Newton, ks Lots of Mennonites there Problem is these days at the Mennonite grocery on Meridian they want $3 50 each!! And they are small, so I want to make my own They taste wonderful hot with some mustard!
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Steps
|
1
Done
|
Filling: in a Large Frying Pan, Cook the Cabbage and Onion Together Until the Cabbage Is Completely Softened and Golden. |
|
2
Done
|
This Process Can Be Hastened by Adding a Half-Cup of Water (or So) and Covering the Pan, but Eventually Cook All the Liquid Off Before Proceeding. |
|
3
Done
|
Season With Salt, Pepper, and Cayenne, If Desired. |
|
4
Done
|
in a Separate Pan, Brown the Hamburger. |
|
5
Done
|
Season With Salt, Pepper, and Cayenne, If Desired. |
|
6
Done
|
Mix the Cabbage/Onion With the Hamburger Thoroughly. |
|
7
Done
|
You May Complete This Part of the Recipe in Advance,Refrigerating Until Needed, or Just Before You Are Ready to Assemble the Rolls. |
|
8
Done
|
Dough: in a Large Mixing Bowl Combine 2 Cups of the Flour and the Yeast. |
|
9
Done
|
in a Saucepan Heat Milk, Sugar, Butter and Salt Just Till Warm (115-120 Degrees F) and Butter Is Almost Melted; Stir Constantly. |
|
10
Done
|
Ad to Flour Mixture; Add Eggs. |
|
11
Done
|
Beat at Low Speed For 1/2 Minute, Then Three Minutes at High Speed. |
|
12
Done
|
Stir in as Much Remaining Flour as You Can Mix in With a Spoon. |
|
13
Done
|
Turn Out Onto a Floured Surface. |
|
14
Done
|
Knead in Enough Remaining Flour to Make a Moderately Stiff Dough That Is Smooth and Elastic (6 to 8 Minutes Total). |
|
15
Done
|
Shape Into a Ball, and Place in a Greased Bowl; Turn Once. |
