What the heck is Bierock? It's a meat filled roll-type thingy basically. It's almost like having a turkey burger stuffed inside of the roll-only better. These are a really nice item on the brunch buffet since you can make them ahead of time.
Bierocks (Adapted from Cooking Light)
Filling:
1/4 c chopped onion
pinch of sugar
1/2 lb ground turkey
2 c finely shredded cabbage
salt/pepper
3T Worcestershire sauce
Dough:
1/4 c sugar
1 package dry yeast (about 2 1/4 teaspoons)
1/2 c warm water (100° to 110°)
1/2 c low-fat milk
1/4 c oil
3/4 t salt
2 large eggs, lightly beaten
4 c bread flour
Dough:
In a small bowl add a few tablespoons of the sugar into the warm water. Add the yeast and set aside for about 10-15 minutes until bubbly. In a large bowl add remaining sugar, milk, oil, salt, eggs and 3 cups of the flour. Add yeast mixture to the bowl and mix thoroughly. Turn out onto board and knead adding flour as needed. Knead until smooth and elastic. Dough will be sticky. Place in greased bowl and allow to double - about 1 hour. Meanwhile make filling.
Filling:
Saute onion with salt and pinch of sugar in a skillet until caramelized. Add ground turkey and cook until turkey is browned-breaking up the meat as it cooks. Add shredded cabbage and cook until done. Add pepper and Worcestershire sauce. Set aside.
Deflate dough and let it rest 5 minutes. Divide dough in half. Cover dough. Roll out the other portion of dough to 15x9 rectangle. Cut into 3" squares. Place about 1/4 c of filling onto each square. Gather corners of the dough and seal. Place seam-side down on baking sheet covered with parchment or use a silpat. Cover and let rest for 20-30 minutes until puffy. Bake at 375 for 15-20 or until nicely browned. Remove from pans and let cool on wire racks.
These reheat great. Reheat in a 350 oven for about 10-15 minutes. You can also freeze them - wrap them in foil and then a zipper bag. Defrost in refrigerator, remove from wrappings, and bake until warm at 350 (about 10 minutes).
I've been reheating the leftovers in the microwave for lunch this week. I've been breaking them in half and then micowaving them for about 15 seconds. You can't microwave them too long because the bread gets that funny way it does in the microwave.
Bierocks (Adapted from Cooking Light)
Filling:
1/4 c chopped onion
pinch of sugar
1/2 lb ground turkey
2 c finely shredded cabbage
salt/pepper
3T Worcestershire sauce
Dough:
1/4 c sugar
1 package dry yeast (about 2 1/4 teaspoons)
1/2 c warm water (100° to 110°)
1/2 c low-fat milk
1/4 c oil
3/4 t salt
2 large eggs, lightly beaten
4 c bread flour
Dough:
In a small bowl add a few tablespoons of the sugar into the warm water. Add the yeast and set aside for about 10-15 minutes until bubbly. In a large bowl add remaining sugar, milk, oil, salt, eggs and 3 cups of the flour. Add yeast mixture to the bowl and mix thoroughly. Turn out onto board and knead adding flour as needed. Knead until smooth and elastic. Dough will be sticky. Place in greased bowl and allow to double - about 1 hour. Meanwhile make filling.
Filling:
Saute onion with salt and pinch of sugar in a skillet until caramelized. Add ground turkey and cook until turkey is browned-breaking up the meat as it cooks. Add shredded cabbage and cook until done. Add pepper and Worcestershire sauce. Set aside.
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| Gather all four corners and pinch them together |
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| OK so they weren't perfectly all the same size |
I've been reheating the leftovers in the microwave for lunch this week. I've been breaking them in half and then micowaving them for about 15 seconds. You can't microwave them too long because the bread gets that funny way it does in the microwave.
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