Beirocks (German Stuffed Bun)


Every year around March Madness Time our family and friends like to get together and make Beirocks. They are a great little bun that is filled with meat, vegetables and great flavor, perfect for a nice round of Basketball or just a great visit with family and friends. Beirocks originated in Russia known at that time as Pirogi, it made its way to Eastern Europe and the German's renamed the little bun a Beirocks. They eventually migrated to the mid western United States and became very popular in Kansas and Nebraska.   We lived for a time in Kansas and our youngest son and his family still live there. I was hooked on Beirocks the first time I ever had one and have made many recipes through the years, but this by far is the best.

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage



These Little Beirocks Buns 
Are Additive!

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

We Start With A Great Dough

In Kansas They Call This The "Tupperware Dough" Because
It Is Mixed In a Mix- N- Fix Tupperware Bowl
I Have A Tupperware Fix-N-Mix That I Have Hung On To Through The Years. I Understand The Company Doesn't Make Them Anymore. So If You Have One or Can Find One Hang On To It!

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage


That Yeast Will Bubble Up In The Center Of The Flour

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

While The Dough Is Setting We Prepare The Filling

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage


The Dough Is Ready To Knead


Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

Knead The Dough and Let It Set

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

Now You Call The Family and Friend In The Kitchen
Give Every Their Dough To Roll Out and Fill

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

Roll Them Out Into Flat Little Circles

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

Fill and Close

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

Time To Bake

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

Hot Out Of The Oven

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

Beirocks (German Stuffed Bun)
Miz Helen's Kitchen
4 to 6 Dozen Medium Size Buns
Ingredients
Filling
3 pounds ground chuck
3 pounds hot sausage
2 packages Dry Onion Soup Mix
3 (27 ounce) cans Sauerkraut
1 (10 ounce) Instant Potato Flakes
Dough
9 cups all purpose flour
4 eggs, beaten
1/2 cup sugar
1-1/2 scalded milk
1-1/2 cups water
1 teaspoon salt
2 packages instant yeast
2 sticks (16 tablespoons) butter, melted
Directions
The Filling
In a large skillet, brown the chuck and hot sausage until just browned.
Add the Dry Onion Soup Mix making sure it is well mixed.
Add the 3 cans of Sauerkraut, and mix well.
Add the Instant Potato Flakes and mix well.
Cook for about 5 minutes on medium heat.
Remove from heat and set aside until ready to use for the filling.
"The Tupperware Dough"
In a Tupperware Mix-N-Fix Bowl or any large plastic bowl, measure 9 cups unsifted flour. Make a well in the bottom of the bowl.
Scald 1-1/2 cups milk then add 1-1/2 cups of water to the milk to cool it down, set aside.
In another bowl, whisk 4 eggs until beaten add 1/2 cup sugar, 1 teaspoon salt, stir in the warm scalded milk and water.
Pour the liquid into the well hole in the flour.
Sprinkle the yeast on the top of the liquid. DO NOT MIX, seal, burp and set in warm water for about 30 minutes. The seal will pop off when the dough is ready about 30 minutes. If you are using another kind of plastic bowl, just seal the top with a plastic wrap and set it in the sink with some warm water. for about 30 minutes.
While you are waiting, melt the 2 sticks of the butter.
After the 30 minute time:
Take the bowl out of the water and remove the covering.
 Pour the butter into the well and mix into the yeast then carefully gather in the flour until you have gathered in all of the flour and a dough has formed.
Replace the seal or the covering on the bowl again and set it in some warm water in the sink. Let the dough set for about 40 minutes, until the dough is doubled.
Turn the dough out to a floured surface and knead for about 10 minutes.
Pinch off a small piece of dough and roll it out flat, then add two tablespoons of the filling, fold in the sides and pinch the top closing the bun. 
Place on an un-greased baking sheet and bake for 350 degrees for 20 to 30 minutes, until golden brown.
Serve with yellow mustard as a dipping sauce.
Enjoy!
Recipe Tip
These will freeze great for about 3 months. 


Pin For Later


Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage


Bring A Basket Of These Beirocks To The Table
And Be Ready To Refill It
In A Very Short Time

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

We Like To Serve Yellow Mustard As A Dipping Sauce

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage


Enjoy Every Bite

Beirocks (German Stuffed Bun) at Miz Helen's Country Cottage

I sure hope that you and your friends and family enjoy these little Beirocks Buns as much as we do, making memories is always a good thing! Thanks so much for stopping by to spend some time with us we always look forward to your visits. Hope you have a great week and come back to see us soon!
Peace and Joy
Miz Helen

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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.

Comments

  1. They look delicious! One of my coworkers is always talking about something similar that he calls a runza. I've never tried either and I'm definitely intrigued!

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  2. I have not heard of these before but I know my husband would love them! Just heard about your Thursday link up will come back for that
    Deborah @ confessions of a mother runner

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  3. Oh my mouth is a watering! Such little dough balls of happiness.

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  4. I so want to try one of these yummy filled buns!

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  5. One of my very favorite meals!! I can’t wait to try your recipe!

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  6. They look delicious and would be super handy to pull out of the freezer for a quick meal.

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  7. Miz Helen, coming to your blog is quite an adventure, not to mention linking up! I love these delicious and addictive Beirocks Buns, and your stories behind each and every recipe. Can't wait to try making the buns, thank you for sharing!

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  8. These sound so good. A popular restaurant chain in Nebraska centers around two fisted rectangular versions of these that they call Runzas -- I like your smaller version!!

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  9. I lived in Germany and never heard of this dish, but it looks and sounds delicious, Miz Helen. Thanks for sharing!

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Miz Helen