Kansas Bierocks Recipe

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10 Responses

  1. Melanie says:

    Love the narrative and recipe. We enjoyed these at school lunch in Salina Kansas. They are special to our family too.5 stars

  2. Norman says:

    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.

    • Don Herman says:

      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.

  3. Matthew says:

    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.

    • Don Herman says:

      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.

  4. Anonymous says:

    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 !

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