Old-Fashioned Kansas Bierocks

Just what are bierocks anyway? Let’s find out.

Old-Fashioned Kansas Bierocks

  • Servings: 54 Bierocks
  • Difficulty: medium
  • Print

This stuffed dinner roll is classic German-American dish and is perfect for making in big batches.



  • 2 tbs. chili powder
  • 2 tbs. garlic powder
  • 2 tbs. mustard powder
  • 2 tbs. paprika
  • 2 tsp. salt
  • 1 tsp. pepper
  • ½ head of cabbage, chopped
  • 1 onion, chopped
  • 3 lbs. hamburger
  • Lots of mayo/aioli of choice – this will help adhere the inside of the bierocks


  • 1 ¼ cup milk, warmed to 110° F
  • 1 stick of butter
  • 1 egg, lightly beaten
  • 600 g. all purpose flour
  • 2 tbs. sugar/honey (30g of sugar)
  • 2 ¼ tsp. yeast (10g)
  • 1 ¼ tsp. salt


Chop onion and sauté in skillet over medium heat with a bit of olive oil until nearly translucent. Add beef and cook until nearly browned. Add chopped cabbage and simmer. Add half of the spices (so one tablespoon of each) and continue to simmer until cooked. Drain. Return to skillet and add remaining spices. Cook for at least 5 minutes and season further to taste. Let cool while you make the dough.

Heat milk to 110° F, add yeast and some of the sugar to the top of the milk and cover with plastic wrap. Let sit for 10 minutes so yeast can activate. After 10 minutes, it should be foamy on top. Melt butter and set aside to cool. Meanwhile, whisk together flour, sugar, and salt in a separate bowl. In bowl of the mixer, briefly whisk egg. When yeast is activated, add milk-yeast mixture to mixer bowl with egg and melted butter. Mix together. Add in flour mixture (you can add all of it in at once). Using dough hook attachment, mix on low until combined, then beat on medium-high for 5 minutes. Dough should stick to the bottom but slap the sides of the mixing bowl.

Knead by hand into a smooth ball. Place in a lightly greased bowl. Cover with plastic wrap or towel and let rise in a warm, dark room for about an hour or until doubled in size. Meanwhile, mix the meat mixture with mayo. You should mix in 1 tbs (20 g) of mayo for every 100g of meat. About 1/3 of the meat mixture (about 600 g) will work for one batch of dough.

Separate dough into 2 oz./60 g. pieces—there should be about 18. Roll out pieces to about a ½ inch thickness and fill with 2 tbs. of meat mixture. Roll into a smooth ball and place on baking sheet. Let bierocks rise for 40-60 min. until they spring back when touched.

Brush with egg wash. Bake at 375° F for 25-30 min.

Repeat making the dough and combining with meat mixture until all meat mixture is used. You can spread this out over a few days if you wish to save time. Store bierocks in freezer – they will last for 6 months to a year. Serve with mustard.

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