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Beirocks/Runzas Empty Beirocks/Runzas

Post  Izzy on Mon Feb 07, 2011 12:01 am

Beirocks or sometimes known as Runzas - (depends on your locality and the way they are made but for the most part are of German - Russian origin) - have been around for centuries.
Nothing fancy, just stuffed yeast dough sandwiches/breads.
Long before I was born...way back when the earth was still
my mother was taught how to make these by a friend of her's who was German.
Thank you for that, Mackie.

They take awhile to prepare but are worth it in the long run.

I have updated the recipe a bit as of late, but will give you both versions.
Newer version you can use the frozen dinner roll doughs as your "dough"
instead of making the dough from scratch.
I still make it both ways but the newer version cuts alot of time.

Also, keep in mind that any meats can be used in this - you can add cheeses, barbeque sauce, minced hot peppers, bell peppers, mushrooms..anything
your imagination can come up with.
But true Beirocks/Runzas are simply beef, cabbage, onion and salt & pepper.
Being Irish, I love them plain and simple.

What you'll need :

Yeast dough or frozen (yeast) dinner rolls (dough)
1/2 head of cabbage
minced onion (to taste - alot or a little, I usually use a whole onion)
1 1/2 pounds ground beef (also known as hamburger here in the states)
salt and pepper

Thaw the rolls according to the package directions and let them rise.
(for this recipe, you will use 1 1/2 roll per beirock so plan according to how many you would like to make )

For yeast dough :

2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup shortening, margarine or butter
7 to 8 cups all-purpose flour

Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter.
Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4
or 5 minutes or until dough is smooth.

Put in a greased bowl, cover with a towel and allow to rise until double.

Punch down and let it rise again.

Remove dough from bowl, pinch off enough dough to roll large walnut sized balls of dough, place on greased baking sheet.

For both doughs roll out together 1 1/2 balls of dough into a circle 6-7 inches in diameter.

On one half of the circle- add filling then fold over the remaining dough and pinch the dough closed along the edge.
(no worries if it splits open while baking, usually one or two will do this but do try to seal the edge well )

Filling :

Slice cabbage so that it is in thin strips, chop onion.
Using a large skillet/frying pan, cook hamburger with the cabbage and onion.
You might have to add the cabbage in portions, but it will cook down and it does take awhile.
Stir frequently, and keep covered.
Once the meat is browned and the cabbage is cooked down and soft, remove from heat and drain, then season with salt and pepper to taste.
Let the mix cool so its easier to handle to fill the dough.

Bake on greased baking sheets at 350* (fahrenheit) 175* (celsius) for 20-30 minutes or until the bread is lightly browned.
The last few minutes in the oven, you can brush the beirocks with melted butter then sprinkle with sea salt or kosher salt - if you like. Then continue to bake.

By the way, you probably will have filling left over - but its great on baked potatoes, regular bread, or even as a side to what ever meal you're making a day or two later.
It can also be frozen for later use. But our's never makes it into the freezer. lol

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Post  magdalaina on Thu Feb 24, 2011 9:47 pm

Iz, I decided to do these today and not sure I'm going to have leftovers, Surprised I some how couldn't resist putting a taster of this into a bowl and eating it just like that Shocked Was yummy but not sure i had a full 1 1/2 lbs. of meat to start, I used 1/2 ground turkey and 1/2 beef. I put all the stuff you suggested along with some mushrooms that needed to be cooked, a bit of paprika, parsley and roasted garlic and herb seasoning. I also used a whole white onion, might try red next time, and a clove of a shallot. I might add some red pepper flakes when I assemble it all just to give it a kick and because we both love spicy stuff Twisted Evil Now I'm waiting for the rolls to rise and on to the next step but so far really like the concept. Thank you for putting it here for us Smile

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Post  Izzy on Sat Feb 26, 2011 11:42 pm

Mmmmmm! That sounds sooo good! That's usually how we cook here - add as you go, and what sounds good with.
The assembly process might intimidate you at first, just depends on how well the dough wants to work with you. lol
It's actually a very simple recipe - my mother and Mackie could make it look even easier, and in my opinion, taste better.
There is plenty of room to work with them and make them your own.
Hope you like them. =)

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