Bierocks

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DOUGH

10 cups flour plus some for dusting divided

1/4 ounce active dry yeast

1/2 cup sugar

2 tsp salt

2-1/2 cups water

1 cup milk

1/2 cup butter, cubed

2 eggs

Filling

1lb ground beef

1/2 yellow onion, chopped

1 tsp ground white pepper

2lbs shredded cabbage, cooked and drained

In a bowl of mixer combine 4 cups flour, yeast, sugar and salt, mix together well. Set aside

In a saucepan heat water, milk and butter just until butter melts. Remove from heat and let cool 5-10 minutes. Once cooled pour into flour mixture, add eggs. With paddle attachment beat at low speed just until moistened, then beat on medium for 3 minutes. Switch to dough hook attachment (if you don’t have stir in by hand) gradually stir in enough remaining flour to make a firm dough.

Knead on a floured surface for about 10 minutes. Place in a greased bowl, turning over once to grease top. Cover and let rise about 1 hour or until doubled in size. Punch dough down and then let rise again until almost doubled.

In the mean time…. Brown beef, onion and pepper. Mix together with cabbage, set aside.

Divide your dough into fourths. Roll each piece out into a 15inch x 10inch rectangle. Cut into 5 inch squares with a pizza cutter πŸ™‚ place 1/2 cup of filling mixture into center of your squares. Bring the 4 corners in up over filling, pinch together to seal.

Preheat oven to 375 degrees. Place stuffed and sealed bierocks on a parchment paper covered baking sheet. Bake at 375 degrees for 20-30 minutes or until bierocks are golden in color.

Tip: to cook my cabbage I shredded and then let boil in water for about 3 minutes.

These also freeze very nicely. I got 12 bierocks. ENJOY!! πŸ™‚

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