Kansas Bierocks: Origins
If you’ve never had a bierock (we pronounce it BEER-OCK in Kansas where I grew up), you are really missing a treat. This authentic Kansas Bierocks Recipe using ground beef comes from Ellis, Kansas, center of the Germans-from-Russia (Volga-Deutsch) settlements that sprung up all over Kansas and Nebraska in the 1870s.
The Volga-Deutsch Heritage
I am very proud of my Volga-Deutsch heritage. Frankly, it distresses me when I run into people from Kansas or Nebraska who have lost all connection with this history. My family migrated to America in 1876 from a small village near Saratov, Russia, on the Volga river, having lived there for over 100 years. The Germans were invited to Russia by Catherine the Great – a German herself – who knew that there were plenty of landless second-sons in Germany who would jump at the chance to start a new life with their own land. Unfortunately, as Russia was still struggling throwing off the yoke of feudalism, the Germans found themselves far away from home in a land that insisted on treating them like serfs.
So What Exactly is a “Bierock”?
I mentioned the customs brought from Russia – and bierocks are one of these. A bierock is a soft, slightly sweet bread roll, filled with ground beef (or sausage, or whatever-you-have), onion and cabbage or sauerkraut. You can also add cheese, as I have. In fact, you can pretty much add whatever you want – this is the kind of meal a family would prepare out of anything they had on hand. The only must-haves are the cabbage and sweet dough.
Back in the 80s, I lived in Lincoln, Nebraska for about eight years, and there they have a fast-food place called Runza. A Runza is simply a different version of this – made fast-food style. I recommend them, too. If you happen to come across one, give them a try!
Why Use This Kansas Bierocks Recipe?
You can find easy bierock recipes on the internet that call for frozen Rhodes bread dough, or canned crescent roll dough. Don’t fool yourself: Those are poor imitations of the real thing. And frankly, with all the thawing and rolling and messing with super-sticky frozen dough, you’re better off just making your own dough the way you like it. Further, my recipe calls for whole wheat flour. This gives the bierocks a slightly nutty flavor that I find a bit heartier than all-purpose flour versions.
If you’re planning on adding cheese, I recommend using something that will melt well, without separating into fat and protein. You may love the flavor of an aged cheese, but the older a cheese is, the more likely you’re going to get separation and a big oil slick on your baking sheet. I tend to stick with good, young monterey jack or colby cheese – but try a gruyere or provolone sometime!
Whole Wheat Bierocks with Cheese
Ingredients
- 4 1/2 tsp Active Dry Yeast 2 packs
- 3/4 cup Sugar plus 1 tbsp for yeast
- 1 cup Warm Water 110F
- 1 tbsp Salt
- 2 cups Warm Milk
- 8 cups Flour (2500 grams) I used 1/2 whole wheat and 1/2 unbleached organic all-purpose flour
- 8 tbsp Melted Butter
- 2 lg Eggs plus one extra if you’d like to add a shiny egg-wash to the rolls
- 2 lbs Ground Beef I used 1 lb beef and 1 lb spicy sausage
- 2 Yellow Onions chopped
- 2 lbs Cabbage about 1/2 a large head
- 2 cups Grated Cheese your choice (I usually use a mild cheddar)
- Salt and pepper I used 1 tsp salt and 1/4 tsp pepper.
- 1 tsp Caraway seeds the original calls for 1 tbsp, but I only use 1 tsp in mine.
Instructions
- In a small bowl, combine yeast and 1 tbsp sugar. Whisk in 1 cup warm water. In another bowl, combine salt, warm milk and 3/4 cup sugar.
- In a large mixing bowl, combine 4 cups of flour, melted butter and eggs. Mix with paddle or spoon, then add yeast mixture and the milk mixture. Mix to combine. Add remaining flour, 1 cup at a time. Switch to a dough hook when the dough gets too tough for the paddle – around 6 cups. Using the dough hook knead the dough for about 8 minutes. Or, turn the dough out on a floured surface and knead until dough is smooth and elastic. Return to a large, greased bowl. Cover with plastic wrap and let rise for 1 to 1 1/2 hours.
Filling
- In a large pot (you’ll need ALL the room!) brown the hamburger or sausage, leaving the fat. Add the chopped onions and cook until translucent. Add the cabbage and caraway, salt and pepper to taste. Cook the cabbage al dente – not to mush, but still firm enough to resist your teeth a bit when you bite.
- Add caraway. It’s a heavy-duty spice, so I cut it back from the original 1 tablespoon, but you can give it a taste before you use it and see if it’s good for you. You can also try some red pepper flakes for a little punch.
- When the dough has risen, turn it out again onto a heavily floured board or surface. You’ll need to cut it into 24 somewhat even pieces. I cut the big lump in 1/4, then stretched those pieces out and cut them into 6 pieces. A little variation is fine. Cover your pieces with plastic wrap while you work rolling them out. (I find rolling it all out and cutting round circles just doesn’t work as well.)
- Roll a piece of dough into a ball, then with a rolling pin roll it out to about 1/8″ to 1/4″ thick. Even at 1/8″ you’ll have plenty of bread, so don’t worry about making them too thin. You should have a circle about 6″ in diameter.
- Place 1/2 cup filling in the center, then top with 1 tbsp of cheese. Pull up one edge of the dough circle and start pinching the dough together, rotating the ball as you go. Once you've reached the beginning, pinch firmly to seal. Turn the ball over and roll around on a clean dry counter to form it up nicely – like you would a dinner roll.Brush each roll with the egg wash – just beat one egg with a little water until it's a light yellow, then use a pastry brush to coat the top of each roll).
- Bake the rolls at 350 for 25 minutes, until the rolls are golden brown.
Notes
You can change up the ingredients to make your own favorite “Hot Pockets” at home. I find about 2 minutes in the microwave heats them up perfectly for lunch. See some variations in my post More Whole Wheat Bierocks!
Kansas Bierocks Questions and Answers
What exactly is a bierock?
A bierock is a soft, slightly sweet yeast bread roll stuffed with a savory filling of ground beef, onion, and cabbage or sauerkraut. It’s a Volga-Deutsch tradition brought to Kansas and Nebraska by German-Russian immigrants in the 1870s, and it’s similar to what’s sold at Runza restaurants in Nebraska.
Can I use store-bought dough instead of making my own?
You can, but this recipe is built specifically to avoid that — frozen Rhodes dough or canned crescent dough tends to give a poorer texture and flavor than homemade dough, and handling sticky frozen dough often ends up being just as much work.
Do I have to use whole wheat flour?
No, you can use all all-purpose flour if you prefer a milder flavor. The whole wheat (used here as half the total flour) adds a nuttier taste and more fiber that pairs especially well with the caraway seed.
What’s the best cheese to use?
Stick with young, soft-melting cheeses like Monterey Jack, Colby, or mild cheddar. Aged, harder cheeses are more likely to separate into fat and protein during baking, leaving a greasy, oily result.
Can I freeze bierocks?
Yes, they freeze very well. Let them cool completely, store in freezer bags, and reheat individually — about 2 minutes in the microwave works well for a quick lunch.
Can I substitute the ground beef with something else?
Yes. Sausage (the recipe uses a mix of beef and spicy sausage), ground turkey, or even shredded leftover roast all work. This is traditionally a use-what-you-have recipe.
Is sauerkraut a substitute for the cabbage?
Yes, sauerkraut is a traditional variation. Drain it well before using so it doesn’t add too much extra moisture to the filling.
Why does my dough feel too sticky to work with?
Add flour a little at a time while kneading rather than all at once — this dough uses a lot of flour (8 cups total), and humidity or measuring differences can affect how much you actually need. It should end up smooth and elastic, not tacky.
Maybe you’re interested in learning more about your own Volga Deutsch ancestry. If so, here a good book to start:
Tree of the Volga by D. Philipp Kaiser (Author)
is the fourth of my novels spinning the stories of the struggles of different German families and their many descendants, as they emigrated ever farther and farther away from the old homeland.
How does your family recipe differ from mine? I’d love to collect all the variations I can. Let me know in the comments.
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I really like the idea of using half whole wheat flour rather than making the dough entirely with all-purpose flour. The slightly nutty flavor sounds perfect with cabbage, beef, and caraway, and it would make these feel especially hearty for a cold-weather meal. I sometimes find that whole wheat dough becomes a little dry or dense after freezing, though, even when it tastes great fresh. Have you ever tried increasing the proportion of whole wheat flour beyond half? If someone wanted to use about three-quarters whole wheat, would you recommend adding a little more milk or butter to keep the bierocks soft, especially after they have been frozen and reheated?
With my 50/50 mix, I find the rolls freeze and thaw really well in the microwave – no dryness at all, even after weeks in the freezer. That said, I’m not sure about the impact of increasing that proportion. If you do, I recommend adding more liquid at the very beginning of the process – even before kneading. Let the damp flour sit in the liquid just after moistening for a good 30 minutes. THEN start the rest of the process and really pay attention to the status of the dough. Whole wheat needs a LOT more liquid (especially at high-altitude where our flour tends to be a lot drier).
These are easy and delicious!
A friend shared your recipe a couple months ago and I just made it for my family last night – it was a huge hit! It really reminds me of home growing up in Western KS where bierocks were a staple. I’m excited to use the dough recipe to make ham and cheese pockets (also a Western KS staple), not to mention pizza pockets and cheesesteak pockets and breakfast pockets. Thanks so much for sharing this recipe, it’s going to be a regular in our meal rotation. I can’t wait to try more of your recipes!
Thanks for this awesome recipe Don! I didn’t discover bierocks until I lived in Kansas for a couple years. I have made them a few times before with frozen dough and other dough recipes, but these are so much better. I love the way the dough turned out. I made mine with grated swiss cheese and sauerkraut. I ran out of filling towards the end so I had two pieces of dough left – they made delicious rolls!
Yay! I’m so glad you liked them. Yes sauerkraut is a really popular filling – gives a bit more “zing” than just the plain cabbage.
Hi Tim, I’m making your bierocks tonight. I’m from Ellis and I loved growing up eating them. I hope they turn out!
I meant hi Don! you can delete and I’ll repost!
I hope you enjoy them! No worries, I have a cousin Tim in Ellis – or at least I did back in the day. I grew up in Wamego. Cheers!
Is it possible without eggs
Yes, but increase the milk by 3 tablespoons per egg. You’ll need the extra liquid.
Thanks for the recipe. I have been trying the different recipes to prepare a meal for my family during this time where all have to stay home due to Coranavirus lockdown.
Minced beef or chicken is our favorite. This recipe is just perfect for us. I have to try this recipe even though I am not good at baking 🙂
You’re very welcome! Yes, it’s great for kids because it’s handheld and one roll is really filling. They stay fresh in the freezer for months.
I know one person who would enjoy this in the whole world, my dad really loves whole wheat bread and I think he is even an addict to cheese. When mum isn’t around I’m the one who does all those preparations and will try out these bierocks some time and see how he likes them, I think they are better saved with a cup of coffee.
Cheese and bread is a staple the world over, so he’ll enjoy these!
Love the narrative and recipe. We enjoyed these at school lunch in Salina Kansas. They are special to our family too.
My family is from Ellis, so cool for you to bring the recipe “home” so to speak. Enjoy!
Hello and thanks for sharing, this is the first time that I have heard about this and the amazing thing is that this whole wheat bierocks looks so delicious.
also this is made of whole wheat and that is another added benefit. From what I see it seem to be very healthy. Thanks for a well written post with awesome information.
Thank you Norman. I’ve made them dozens of times and they always turn out great. A nice quick meal to have in the freezer.
Hi. I have just tried doing the beirocks recipe but for some reason it didn’t rise well and i followed the step by step instructions, what am I doing wrong? I left the dough for about 1hr 45 mins to rise aswel.
Could you also tell me what sauerkraut is?
I have never heard of that before.
Some other great recipies I would like to try out aswel which I am looking forward to.
Cheers
Matthew
Well, there are a number of reasons. Your yeast might have been too old, or the place you put it to rise may have been too cold, or the yeast was dissolved in water that was too hot. That’s the thing with baking – there are a lot of moving parts! But I’ll review the recipe and make sure I didn’t miss something crucial!
Sauerkraut is just a form of fermented cabbage. You find it in the canned goods aisle, or for a fresher version, you can find it in the chilled section near the Klaussen pickles. If I had a specific recipe for using sauerkraut, I would skip any additional salt.
Hey great dough recipe turns out perfect . I sauted red and sweet onion and shiitake mushrooms with butter and balmasmic viniger then carmelized them with brown sugar and garlic . these bierocks game out great thanks again !
Sounds delicious! Do you mind if I add that variation to my post? I’m sure others would love it.