Bierocks Recipe: Homemade German Stuffed Rolls (2024)

February 21, 2017 by Joy Kincaid 20 Comments

My mom is an amazing cook. I have so many happy memories of all the delicious food she made throughout the years. She was almost famous for her homemade rolls, but one of my favorite recipes she made was this bierocks recipe.

A Bitof Family History

My dad’s family is from Kansas, and a few of my growing up years were spent in a small Kansas Mennonite community. This recipe was very common in all of the church and local cookbooks there, but it was one of my dad’s sisters who originally shared the recipe with my mom.

I loved it when my mom would make bierocks! Something about the flavors of bread, meat, onions, and cabbage all blending together in a compact little roll. I thought it was one of the best things I’d ever eaten!

When I introduced bierocks to my husband, he also fell in love. And they’re a favorite of my children, too.

I believe Mom always used her delicious homemade white rolls recipe. I always use my whole wheat bread recipe.

Really any bread or roll recipe can be used, or you can buy the frozen Rhodes bread dough to make this recipe super simple!

Bierocks Recipe

The first step is to make the bread. I use my homemade whole wheat bread recipe that works well ina Bosch or other large mixer. Whatever dough I don’t need for the bierocks, I use to make loaves of bread or plain rolls.

Use this white yeast rolls recipe if you prefer a simple yeast roll recipe.

Ingredients:

• Your favorite bread recipe (try this Easy Yeast Rolls recipe), or Rhodes frozen bread dough
• 2 pounds ground beef
• 1 large onion, chopped fine
• 1 large head of cabbage (about 2 lbs), shredded or chopped fine
• 2 tsp salt
• 1 tsp pepper

Directions:

1. Prepare bread dough according to your recipe or the package instructions. Set dough aside.

2. While dough is rising, prepare the filling. In a large skillet, brown beef. Add shredded cabbage, onions, salt, and pepper.

3. Simmer slowly until cabbage is soft. If mixture seems too dry, you can add water until moist.

4. Roll dough thin and cut into 5″ squares (or, do as I do and just pinch off the amount you want!). Place one square of dough in open palm of left hand, stretching slightly as needed.

5. Place a large kitchen spoonful of meat and cabbage in center of dough.

6. Fold ends over or pinch edges together. Seal by pinching.

7. Place on lightly greased cookie sheet or shallow pan, folded sides down. I always let the rolls rise for about 20 minutes before baking, but it depends on the recipe you’re using.

8. Bake in a 350 degree oven for about 25-30 minutes or until brown. I like to brush the tops with melted butter.

They’re so delicious straight out of the oven! I always make extras to freeze for later. They make a great quick dinner or easy snack.

Printable Recipe

Have you ever tried bierocks before? Any fellow bierocks-lovers out there? 🙂

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