Beerocks – an old German meat filled bread dough


2 pkgs. yeast

½ cup warm water to dissolve yeast

11/4 cups warm milk (add sugar salt and oleo)

2 tablespoons sugar

½ tablespoon salt

1 egg (beat egg, add to yeast and warm milk mix)

¼ cup oleo

beat in 2 cups flour,.

then mix rest of flour aprox. 2 ½cups, knead till smooth

let raise till double in bulk about 1 hour.

Roll out and make beerocks.

Beerock mixture

2 lbs. Hamburger

¼ lb. Sausage and crisp bacon ( reserve bacon grease )

½ head of cabbage cut up fine

1 clove garlic

salt and pepper

1 onion chopped

roll out dough, cut into 4” squares”

place about 1 ½ tablespoons mixture in center of dough

bring all four corners to center ( tent fashion)

pinch sides together on all four corners.

Place in 9×13 pan, that has been greased with the bacon grease

Turn the beerocks over so that the seams are face down

Brush the tops with bacon grease.

Let raise again , about 15 minutes.

Bake at 350* for 30-35 minutes

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