Sandhills Bierocks
A close cousin of the runza, this hand-shaped version of the beef and cabbage pastry is common in ranching communities of the Sandhills.
- Prep
- 50 min
- Cook
- 25 min
- Total
- 75 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Baking sheet
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 16
- carbs
- 40
- protein
- 18
- calories
- 390
Instructions
- 1
Stir the yeast and a pinch of sugar into warm water. Let it sit until foamy.
- 2
Mix in melted butter, salt, and flour to make a soft dough. Knead until smooth.
- 3
Cover the dough and let it rise for 1 hour.
- 4
Cook the ground beef and onion in a skillet until browned.
- 5
Add cabbage and caraway seed, cooking until soft. Season with salt and pepper, then let cool.
- 6
Divide the dough into 10 rounds. Flatten each round into a circle.
- 7
Place a scoop of filling in the center of each dough circle.
- 8
Gather the edges up over the filling. Pinch them together at the top to seal.
- 9
Place seam-side down on a sheet pan. Bake at 375°F for 20-25 minutes until golden.
Chef's tips
This round pinch-top shape is classic for Sandhills bierocks (stuffed yeast rolls). Pinch the seams tightly so no filling leaks out while baking.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Reheat in a 350°F oven for 10 minutes.
Common mistakes to avoid
- •Using warm filling, which softens and tears the dough
- •Underbaking the buns, which leaves the inner dough raw
Serving suggestions
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