Bierocks (Runza) Recipe

Photos of Bierocks (Runza) Recipe

Everyone will love this savory German pastry. Bierocks or runza are stuffed rolls made by filling yeast dough with black pepper-seasoned ground beef and shredded cabbage. It really is as simple as it sounds, but these handy meat buns are a crowd favorite during Oktoberfest and game days. Now you don’t have to travel all the way to Eastern Europe because you can definitely make this easy bierocks recipe at home. Complete your German dinner menu by serving it with beet salad and German chocolate cake.

Tips on Making Bierocks

You can serve these stuffed rolls for lunch, dinner, snacks, or any time you want them. They’re great because they’re easy to pack and easy to eat. Ensure that you make a good batch of them every time by reading these helpful tips:

Use store-bought frozen bread dough or make your own at home. Here’s an easy dinner rolls recipe that you can use.

Make the filling a day ahead. This lessens your work on your baking day and ensures that the filling is already cold once it touches the dough. If the filling is hot, it could melt the dough and make the end product greasy.

Customize the filling of this runza recipe. You can make it spicy by adding chopped red chilies. You can also throw in a cube of Mozzarella or cheddar cheese in each bierock for a cheesy surprise.

Do not overfill the dough. You do not want to tear the dough so it’s best to put just enough filling.

How To Make Bierocks (Runza)

This Bierocks recipe gives you delicious beef and cabbage filling stuffed in fluffy yeast bread just like the ones served in Germany. Make it using fresh dough or cut the time in half by using store-bought frozen bread dough.

Prep: 1 hr

Rest Time:: 1 hr 30 mins

Cook: 1 hr 5 mins

Total: 3 hrs 35 mins

Makes:

Ingredients

For Bread Dough:

5½ cups all-purpose flour, plus 1 cup for dusting
2 tbsp granulated white sugar
4 tsp sea salt, fine
4 tsp active dry yeast
2 cups water, warm, (about 115 degrees F)
2 tbsp olive oil
1 pinch sugar
¼ cup unsalted butter, melted, for brushing

For Filling:

1½ cups cabbage, chopped
1 pc onions, medium, chopped
1½ lb ground beef
1½ cups cheddar cheese, shredded
salt, to taste
pepper, to taste

Instructions

Preheat the oven to 400 degrees F.

Bread Dough:

Sprinkle the yeast over the warm water to activate. Feed your yeast with a pinch of sugar and let stand for 15 minutes, until foam appears.
In a large bowl, sift the flour, add sugar and salt, and stir. Pour the yeast water. Mix until there are no more clumps of dry flour.
Turn the dough onto a floured surface and knead for about 10 minutes or until the dough is elastic.
Transfer the dough back into the bowl. Brush it with oil.
Cover the bowl and let the dough rise for at least 1 hour undisturbed in a warm area.
Once it has doubled in size, place the dough into a floured worktop. Form the dough into one big ball.
Divide it into 25 to 30 equal portions and roll each portion into a ball. Place them on a baking sheet covered with a kitchen towel to prevent drying out.
Set them aside to prove for 30 minutes. While waiting, prepare the filling.

Filling:

Heat up a skillet on medium heat and cook the beef breaking it up with a wooden spoon or spatula. Drain the excess oil.
Add the cabbage and onions, let it cook for 40 minutes or until the cabbage is fully wilted and season with salt and pepper.
Once done, transfer into a bowl and let it cool. Mix in the cheese after the mixture has cooled off.
Take the dough and using a rolling pin, flatten each piece into about ⅛-inch thickness.Fill each dough with 2 tablespoons of filling.
To fold, take two opposite edges to the middle and pinch them together. Do the same to the other side. Pinch the seams together to seal.
Place the bierocks into the baking sheet seam side down leaving at least 1-inch space in between each. Repeat until all the dough and filling are used up.
Bake the bierocks for 13 to 15 minutes or until the top is lightly golden brown.
Brush them with melted butter as soon as they come out of the oven. Serve and enjoy!

Recipe Notes

You can use a 3-pound pack of store-bought frozen bread dough for your convenience, if you prefer.

Nutrition

Sugar: 1g
:
Calcium: 50mg
Calories: 195kcal
Carbohydrates: 19g
Cholesterol: 26mg
Fat: 9g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 1g
Potassium: 112mg
Protein: 8g
Saturated Fat: 4g
Sodium: 365mg
Trans Fat: 1g
Vitamin A: 107IU
Vitamin C: 1mg

Nutrition Disclaimer

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Frequently Asked Questions

Can you freeze bierocks?

Yes, you can freeze the leftover bierocks for later. Transfer them into a large ziplock. Thaw them in the fridge overnight before reheating in the microwave, toaster, or stovetop. They will stay good for 2 months..

What side dishes go with bierocks?

You can pair the bierocks with a cold salad such as German potato salad or sauerkraut salad. For a warm side, you might also want to try serving them with potato skins instead of french fries.

Conclusion

Try this recipe and you’ll realize that just a few simple main ingredients can be transformed into something as delicious as these meat buns. Enjoy your bierocks any time and any day of the year. They’re yummy as they are even without a mug of Oktoberfest beer.