top of page

Bierocks with Rosemary Potatoes

Updated: Aug 3, 2020

German Stuffed Rolls (Serves 4)

For the Dough 1 cup milk 2 Tablespoons salted butter ¼ cup white sugar ¼ teaspoons active dry yeast (1 package) 4 cup unbleached all-purpose flour 1 egg, beaten ¾ teaspoons salt For the Filling ½ pound ground beef ½ onion, diced 3 cup shredded cabbage (about ¼ of a medium head) ¼ teaspoons salt ¼ teaspoons ground black pepper To bake: 1 Tablespoons milk

4 medium Yukon Gold potatoes, diced

3 tbs butter

Olive oil

1/2 sprig of fresh rosemary, finely chopped

salt and pepper

1 Prepare the filling: In a large skillet over medium heat, brown the ground beef. Add onion, garlic and cabbage. Add salt and pepper to taste and allow cabbage to soften and caramelize

2 Prepare the dough: Place milk and butter in a large bowl. Microwave for 30 seconds at a time until butter has melted. Add sugar and whisk to dissolve. Whisk the mixture until it has cooled to 100°F

3 Sprinkle yeast over the milk mixture and let set 5-10 minutes, until yeast softens and starts to foam. Whisk mixture to combine and whisk in 2 cups of flour. Add egg and salt. Whisk to incorporate.

4 Stir in remaining flour ¼ c at a time until the dough comes together. Turn dough onto your counter and knead, 10-15 minutes, until a soft, smooth dough forms, adding flour as needed.

5 Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.

6 When the dough is ready, preheat oven to 350°F.

7 Cut a section of dough at a time, spread with a rolling pin to about a 6-inch circle. Add about 4 tablespoons of the cooled filling in the middle of the dough circle, then fold the sides in to cover the filling and pinch the seams to seal.

8 Place the assembled bierocks in a prepared baking dish. Brush with milk. Bake for 30 minutes or until golden brown.

Meanwhile melt the butter with the olive oil in a large heavy skillet. Add the potatoes and rosemary and season generously. Cover with a lid and cook on medium heat. Stir every few minutes, allowing potatoes to crisp. Continue cooking until potatoes are cooked through.

Recent Posts

See All

Carrot Salad

1 pound carrots, peeled 2 teaspoons Dijon mustard 1 tablespoon freshly squeezed lemon juice, from one lemon 1-1/2 tablespoons vegetable oil 1-1/2 tablespoons extra virgin olive oil 1-2 teaspoons honey

Chicken Parmesan with Marinara

Yield: 4 servings Chicken Parmesan 3 tablespoons olive oil 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh Italian parsley leaves Salt and

Greek Lemon Pilaf

2 tablespoons butter 1⁄2 cup chopped onion 1 cup long grain rice 2 tablespoons orzo pasta 2 cups chicken broth 1⁄4 cup lemon juice 2 tablespoons chopped parsley In a heavy saucepan, saute onion in but


bottom of page