Bierocks (Beef-and-Cabbage Buns with Cheese)

Name: Bierocks (Beef-and-Cabbage Buns with Cheese)
Yield: Makes 12 bierocks
Cuisine: Southern
Ingredients: 4 teaspoons, vegetable oil; 2 pounds 90 percent lean, ground beef; , Salt and pepper; 1 , onion, chopped fine; 1/2 small head, green cabbage, cored and chopped fine (4 cups); 1 cup, low-sodium chicken broth; 8 ounces, shredded Colby Jack cheese (2 cups); 1/2 cup, whole milk; 1/2 cup, water; 6 tablespoons, unsalted butter; 1/4 cup (1 3/4 ounces), sugar; 3 1/2 - 3 3/4 cups (17 1/2 to 18 3/4 ounces), all-purpose flour; 1 tablespoon, instant or rapid-rise yeast; 1/2 teaspoon, salt; 1 large, egg, lightly beaten, plus 1 large egg beaten with 1 tablespoon water

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Appears in Cook's Country June/July 2012

Main Courses

Southern

Beef

Their real names may be strange—bierocks or runsas, depending on where you hang your hat—but their delicious taste requires no translation.

SERVESMakes 12 bierocks

TIME2¼ hours, plus 2 hours rising

Bierocks (Beef-and-Cabbage Buns with Cheese)

WHY THIS RECIPE WORKS

They were brought to the Midwest by Eastern European immigrants in the 19th century, but these meat-filled buns—also known as “runsas”—were new to us. Draining the ground meat after browning it prevents the tender, sweet dough from becoming...

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