Bierox Recipe

DIRECTIONS

For the filling:

In a large skillet, season the ground beef with salt and pepper and brown. When the beef is browned, remove from the skillet to large bowl. Drain extra grease from the skillet. Add the butter, melt, and then add the cabbage, mushrooms, onion, and garlic. Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook over medium-high heat until cabbage is cooked through. Remove from the skillet and add to the bowl with the ground beef. Stir well. Cover and cool in the refrigerator while you make the bread.

For the bread:

In a mixing bowl, dissolve the yeast in the warm water. Add the oil and sugar; let stand for 5 minutes. Add the egg, salt, and enough flour to form a soft dough. Turn onto a floured surface; knead for 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Flatten each ball into about a 3-4 inch circle; add 2 heaping tablespoons of filling to the center and fold dough around to completely cover the filling. Pinch edges to seal and flatten to a hamburger bun-like shape. Place on a greased or lined baking sheet. Repeat with the remaining dough and filling, placing about 3 inches apart. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 425 degrees. Bake for 8 -12 minutes or until golden brown. While rolls are still warm brush with melted butter. Remove from pans to wire racks to cool.