Cheesy Breakfast Bierocks / Runzas Wildflour's Cottage Kitchen
In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam. Whisk the mixture to combine and whisk in 2 c of flour. Add melted butter, egg, and salt. Whisk to incorporate.
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Instructions. Saute cabbage and onion in oil. Cover and steam for 30 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 10 minutes. Flatten each Texas roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup).
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Directions. Warm the milk to 100 F, about 1 minute in the microwave. Pour the milk into a bowl with the sugar and whisk to dissolve. Pour the active dry yeast on top of the milk and let it sit until a frothy layer has formed on top and most of the yeast has moistened, about 15 minutes.
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Then flip the dough pocket and place seam-side down and place on a parchment paper lined or greased baking sheet. Grease the baking sheet with cooking spray. Repeat with remaining filling and dough pieces. Bake in a preheated 400-degree oven for 20-25 minutes or until golden brown.
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Roll out each biscuit flat on a floured surface. Place 3 - 4 tablespoons of the filling in the center of each biscuit and fold up the sides like a steam bun to seal. Place uncooked bierocks, seam side down, split among two parchment-lined baking sheets. Bake for 17 - 19 minutes, or until golden. Allow the bierocks to cool on a wired baking rack.
Cheesy Breakfast Bierocks / Runzas Wildflour's Cottage Kitchen
Rise. Preheat oven to 375°F. Let the runzas rise for about 20 to 30 minutes while the oven preheats until slightly puffy. Bake. Bake for 20-25 minutes or until the runzas are golden brown. Brush the tops of the runzas with additional melted butter while still hot for a soft crust and tasty exterior. Serve.
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Knead on a floured surface for 5 minutes, then cover and let rest 1 hour. Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste.
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Then, pre-heat your oven to 375 degrees Fahrenheit. Next, scoop approximately ½ cup of the bierocks filling into the dough. Then fold the dough around the filling, pinching it closed. Then place it on a cookie sheet with parchment paper, seam side down. You will then bake these bierocks for 30 minutes.
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2 cups shredded cabbage, 2 cloves garlic, 1 teaspoon seasoned salt, ½ teaspoon black pepper, 1 pinch cayenne pepper. Preheat the oven to 350°F (177°C). Lay one circle of dough onto a flat surface. (Lightly flour the surface, if needed.) Place another dough ball on top of it and press them together flat.
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Grease a medium bowl and baking sheet with nonstick cooking spray. Set aside. Prepare dough: Stir together warm water and yeast in a large bowl. Let stand until creamy, about 10 minutes. Add 1/2 of the flour, sugar, margarine, egg, and salt to yeast mixture. Beat until smooth; add remaining flour and mix by hand until dough pulls together.
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Drain grease, add and stir in butter, salt and pepper to taste. Cover, and set aside. In another large frying pan, add a little butter if needed, and add whisked eggs. Add salt and pepper as you normally enjoy, and cook until scrambled, stirring. When cooked, cover and set aside. Preheat oven to 350º F.
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Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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Bring a lightly salted pot of water to a boil. Add cabbage; reduce heat to low. Simmer, covered, until cabbage is just tender, about 15 minutes. Drain well and let cool, 5 to 10 minutes. Fold into the ground chuck mixture. Place bread flour, milk, all-purpose flour, egg, sugar, butter, bread machine yeast, and salt in the bread machine in the.
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Preheat your oven to 375 degrees Fahrenheit. Then, scoop approximately 12 cups of the bierocks filling into the dough, fold the dough over the filling and pinch it shut. Put it seam side down on a cookie sheet with parchment paper then bake it for 30 minutes. Make sure to rotate it halfway through.
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STEP 12: Divide the yeast dough into 12 equal pieces. STEP 13: Roll out a piece to 1/8″ thick and fill with meat (and cheese if using). Pull the edges of the bierock up and pinch to seal. STEP 14: Cover the bierocks to rise while the oven preheats. STEP 15: Bake until golden brown.
Cookin' Cowgirl Bierocks
Heat a medium saute pan or wok over medium heat. Add the garlic, onion and ground beef and cook, chopping the meat frequently with a silicon spatula, until the meat is all browned. While cooking, season the meat generously, tasting as you go. Add the onion powder, garlic power and white pepper and stir to mix.
