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.
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.
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!
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.
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.