Bierocks Recipe – And Variations

4 Responses

  1. Therese says:

    I have been looking for a recipe for better dough for my Runzas (bierocks in Nebraska). I used 2C of wheat flour and this recipe came out great! I added some beer brats to the meat for a little flabor. Had a lot left over dough so I just turned it into cinnamon rolls slathering the dough with softened butter, cinnamon, brown sugar and a little flour to keep the filling from oozing out. Rolls were great with this dough recipe as well.

    • Don Herman says:

      I’m so glad you liked it. I’ve made these many times, and the dough always works really well. 🙂

  2. Linda Fisher says:

    I add chopped fresh parsley to my meat mixture and a couple tablespoons of ketchup. I usually use the frozen Rhoades dinner rolls because 2 of them make the perfect rolling size but I am going to use your bread recipe next time I make them. I was transplanted to Wakeeney, Kansas in 1970 when my mom remarried and moved my two sisters and I there. I really enjoyed all the German cooking and have raised my children up to love many of them also. Bierocks is the most requested at family get togethers. Thank you for posting a well written version of this recipe. Would enjoy any others you care to share!

    • Don Herman says:

      That sounds fun and simple, and keeping it simple is always best, IMO. I think you’ll like my dough better than the Rhodes – it’s more like the dough my grandma used to make, and it’s not so sticky and hard to work with. I’ll get some more recipes together and share them later on in the season. Let me know how yours turn out, or if you have suggestions on improving the instructions.

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