BEEF BEEROCKS
Beef beerocks are hearty, homemade meat-filled buns made with seasoned ground beef, cabbage, and onions wrapped in soft, golden dough. These delicious pockets are perfect for a make-ahead lunch, dinner, or freezer-friendly snack.
Ingredients
For the Dough:
- 1 cup warm milk
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons sugar
- 3 cups all-purpose flour more as needed
- 1 teaspoon salt
- ¼ cup vegetable oil
- 1 large egg
For the Filling:
- 1 tablespoon oil or butter
- 1 pound ground beef
- 1 small head green cabbage finely chopped
- 1 small onion diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Optional: pinch of caraway seeds
Instructions
Make the Dough:
- In a bowl, combine warm milk, yeast, and sugar. Let sit until frothy (about 5–10 mins). Stir in oil, egg, salt, and flour. Knead until smooth. Cover and let rise for 45 mins.
Cook the Filling:
- While dough rises, heat oil in a pan. Add ground beef and cook until browned. Add onion, cabbage, and seasonings. Cook until cabbage is soft. Let cool.
Assemble the Beerocks:
- Preheat oven to 375°F (190°C). Divide dough into 12 pieces. Roll each into a circle. Add 2–3 tablespoons of filling to the center. Fold and pinch edges to seal.
Bake:
- Place seam-side down on a baking sheet. Optional: brush tops with egg wash. Bake for 20–25 minutes, until golden brown.
Notes
- Freeze after baking and reheat in oven or microwave.
- Add cheese to the filling for extra richness.
- Serve with mustard or dill pickles for a tangy bite.