Beer Rocks? No, Bierocks!

Also known as Runsas or Nebraska Beef Buns.  I saw this recipe in the June/July 2012 issue of Cook's Country and had to try it.  I got the ingredients and started in last Saturday - though what I thought might be a late lunch turned into dinner as these take some time to make.

First you make the dough.  It has to rest for about an hour.

Look at how HUGE this got! 

Meanwhile, I cooked up the beef.  Actually, CC has you do the filling part before you do the dough part, but I did it the other way around.

I did two pans for the filling as it called for some cooked cabbage and my husband doesn't care for it.

 His:

Hers:

 My purdy pots simmering side by side...

  So here are the fillings all cooked up and mixed with some Colby/Jack cheese.

  So now I took my dough and divided it into two parts, and then each half into six.

Leaving the other parts covered in cling film, I rolled the dough out to about 5 or 6 inches around.

 

Then I took a half-cup measure and filled it with filling.

They want you to place the filling on the dough, but the light bulb went on for me and this is how I did it.  I put the dough over the cup....

then I flipped it over...

removed the cup...

and pulled the dough together and pinched it shut.  Well, I thought I was pretty clever, I tell you.

Here are the Bierocks.  I put them on parchment paper and folded the corner of the cabbage-free tray for my husband.

Then they get covered in cling film and have to rest/rise again!

 So FINALLY they are ready for their egg wash and baking.

Some of the dough balls rolled out to kinda thin in the middles and broke a bit, so they didn't win a beauty pageant, but they were very yummy.

Here's a pretty one.

 Delicious!

And the left-overs freeze well, I'm told.  A good thing, because six each was a lot for us!  I just wrapped them up tight in foil and put them in marked bags.

I will definitely do these again - probably in advance since they took so much time.