Beau’s Bierocks - Something Edible
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Beau’s Bierocks

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Beau’s Bierocks


Servings: Makes 16 'rocks

Prep Time: 2 hours

Cook Time: 1 hour



  • 1 cup milk warm
  • 1/2 cup water warm
  • 1/4 cup butter softened
  • 1 1/2 tsp salt
  • 4 1/2 cups ap flour
  • 1/2 cup sugar
  • 4 1/2 tsps active dry yeast aka: Bread machine yeast
  • Filling

  • 2 lbs ground beef 85% lean is good
  • 4 cloves garlic minced
  • 1 onion diced (make it a big one)
  • 1/2 head cabbage shredded (roughly a pound)
  • 2 tsp salt (plus more to taste)
  • 1 tsp pepper
  • 1 tsp sugar (plus more to taste)

  • Instructions: For the Dough - If using a machine, put the ingredients into the bread machine in the order listed. Set the machine to the Dough setting for a 2 lb. loaf & let 'er rip.

    For a stand mixer, add ingredients in the order listed & knead with the dough hook for 10 minutes using the stir/low speed Let sit in a loosely lidded container in an oven w/ the light on for 2 hours to rise before using.

    For the Filling - Brown ground beef with the garlic, onion, pepper & 1 tsp of the salt. Drain any grease and then add the cabbage, sugar & remainder of the salt to the pan. Cook over medium heat for 5-7 minutes, stirring occasionally.

    To Assemble - Divide the dough into four equal half-pound pieces. For each piece, roll out the dough roughly into a square shape and cut into quarters. Fill each portion with a 1/4 cup of filling. Moisten the edges of the dough with water and pinch closed. Flip and place onto a parchment/Silpat-lined sheet pan. Repeat for each piece of dough. You'll get about 8 to a pan. Bake in a 375 degree oven for 20-25 minutes or until browned. Spritz/brush with melted butter as they come out of the oven if you're feeling classy (I don't do this to the ones I freeze, otherwise crust loses it's texture as it cools).

    Notes: Double or triple the batch while the kitchen is messed-up anyway so you've got extra to freeze.

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