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Bierocks, Russian/German meat-filled bread dough, make a perfect sandwich. Make these sandwiches ahead of time, freeze, then warm in microwave for a quick meal.

Step-by-Step Instructions

For dough, dissolve yeast in water in large mixing bowl. Allow to set 3 to 5 minutes.

Stir in sugar, salt, margarine, and enough flour until dough comes together in a ball. Knead dough 6 to 8 minutes, or until smooth and elastic.


Let dough rest, covered, 30 minutes. Punch down dough. Cover; let rest 10 minutes. Grease baking sheet with shortening. Lightly grease counter with shortening and roll dough into 12 x 8-inch rectangle. Cut into six, 4-inch squares.

Place ½ cup filling in center of each square. Pick up corners of each square and pinch together. Pinch each diagonal seam so square is sealed well.

Turn each square seam-side-down on greased baking sheet. Bake in preheated 400°F oven 15 to 18 minutes. Serve warm or freeze and reheat.  

Traditional Bierock Filling

1. Brown ground beef and thoroughly drain. Add remaining ingredients. Cook on low, covered, until vegetables are tender. Cool slightly.

Tip: One pound of white or wheat frozen bread dough is a time saver. Defrost dough according to package directions. Another option is to make the dough in the bread machine.

Prep Time: 10 Minutes

Total Time: 30-40 Minutes

Servings: 6 servings

Bread Dough
1 package Active Dry Yeast
1 cup lukewarm water (110-115°F) 
2 tablespoons sugar
1 teaspoon salt
2 tablespoons margarine
3 cups all-purpose flour (may be part whole wheat)

Traditional Bierock Filling
1 pound lean ground beef
2 cups finely shredded cabbage
½ cup finely chopped onion
½ teaspoon ground black pepper
⅛ teaspoon salt
Bottled hot pepper sauce (to taste)

Recipe provided by National Festival of Breads