Runzas (Bierocks)

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Prep Time: 15 min.
Bake Time: 30-35 min.
Servings: 1-11
Difficulty: Intermediate

Fill these rolls with this cabbage, ground beef and onion filling and you will revel in a delicious memory of Europe even if you have never been there.

Ingredients

12 Rhodes Yeast Texas Rolls, or 24 Rhodes Yeast Dinner Rolls, thawed but still cold
4 cups sliced cabbage
1 cup sliced yellow onion
1 tablespoon vegetable oil
8 ounces ground beef
1 teaspoon sugar
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon pepper
1 cup mozzarella cheese, grated
2 tablespoons butter, melted

Instructions

Saute cabbage and onion in oil. Cover and steam for 30 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 10 minutes.

Flatten each Texas roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close.

Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter.

Bake at 350 degrees F 30-35 minutes.

COMMENTS
  • Vicki marston
    May 4, 2020

    These are so delicious! I make 24 to 36 at a time and freeze. Easy to brown bag, delicious lunch when we travel in our rV. I add more cabbage than the recipe calls for because we love cabbage.

    reply
    • Debbie from Rhodes
      May 5, 2020

      We have a lot of requests for this recipe! That’s great that you add more cabbage! Thanks for letting us know that you enjoy this!

      reply
    • Cindy
      July 11, 2020

      Freeze theM after you bake them or before?

      reply
      • Debbie from Rhodes
        July 13, 2020

        Thanks for your question! You have to freeze them after they are baked. If you freeze them before you damage the yeast and they won’t bake like they should.

        reply
    • Cindy
      July 13, 2020

      How do you reheat them? Microwave or oVen, thawed or frozen?

      reply
      • Allex Cess
        September 20, 2020

        Oven or Microwave is fine if re-heating in the oven I recommed 10 to 15 mins at 350 check internal temp @ 10mins. With a microwave 1 minute 30 Seconds with a microwave safe glass of water 1/2 to 3/4 full of water next to the plate to get the nice crisp fresh cook. Microwave times vary upon the unit and heat levels …

        reply
    • Cindy
      July 13, 2020

      How do you reheat them? Microwave or oVen, thawed?

      reply
  • May 20, 2020

    I also mix ground sausage with my hamburger and sometimes add a bit of mustard. Just seems to give it a little more “kick”.

    reply
    • Debbie from Rhodes
      May 21, 2020

      That sounds wonderful!! Great idea!

      reply
  • Glo
    October 2, 2020

    Can you post a instructional video?

    reply
    • Debbie from Rhodes
      October 6, 2020

      I will pass your request on to our creative department! That sounds like a good thing to do!

      reply
  • SuzyJC
    October 6, 2020

    I can’t wait to try this recipe. When I was a young girl, my friends mom would make these for us as afternoon snack. I moved away but often thought about these yummy bierocks. Years later we moved back, but I could never get the recipe. She would tell me the dough was an old family recipe and difficult to do. Now some 40+ years later and I just happen upon this site. What are the chances. I will definitely be making a batch very soon. Thank you

    reply
    • Debbie from Rhodes
      October 6, 2020

      That is the greatest story! So glad you found us!

      reply
  • Angie Wibben
    October 20, 2020

    If using the dinner rolls instead of the Texas rolls do you put 2 of the dinner rolls on top of each other, fill and then pull dough around filling and pinch to seal?

    reply
    • Debbie from Rhodes
      October 21, 2020

      Yes, that is what I would do. It will make a little larger roll because the Texas Rolls are 1 1/2 times the size of a Dinner Roll. But they will work just fine. You might want to just combine the rolls together which will make it easier to work with. Sounds good!

      reply
      • November 5, 2020

        Will bE TRYING THIS RECIPE. ONLY HAVE 1 QUESTION DO I JUST LET THE ROLLS UNTHAW THEN FILL THEM AND LET THEM RISE OR DO I LET THE ROLLS FULLY RISE BEFORE I FILL THEM? WE !OVE YOUR ROLLS AND USE THEM FREQUENTLY WITH SOUPS AND STEWS
        THANKS RICK

        reply
        • Debbie from Rhodes
          November 5, 2020

          You can just let the Rolls thaw and then fill them and let them rise after that! No need to let them rise before your fill them. Thank you for your nice comments!!

          reply
          • Kelly
            December 18, 2020

            This may be a dumb qUestion, but how do you thaw the rolls wiThout letting them rise? I only see instructions on refridge thaw or counter thaw but it states they are rising at that time?! Runzas are a childhood favorite so i cant wait to try this recipe! Thank you

          • Debbie from Rhodes
            December 18, 2020

            Just let them sit out until they can be worked with and thawed all the way through! First they thaw and then they rise. If they rise a little it won’t matter. But there is not need to let them rise at this point. Happy Baking!

  • Kim axne
    December 18, 2020

    How long does it take for them to rise? Do you leave them out on the counter while they rise?

    reply
    • Debbie from Rhodes
      December 21, 2020

      That is a difficult question to answer exactly. The time it takes to rise depends on the warmth of your kitchen. The warmer it is the faster they will rise. Since they have thawed it should be 45 minutes to an hour. And yes, just cover the rolls with sprayed plastic wrap and let them rise on your countertop. Enjoy!

      reply
  • January 24, 2021

    Back in the day, my german grandpa would hunt rabbit, pheasant and duck. BiErock were made from whatever he brought home. Believe or not bierock are much more flavorful when made from these choices. Give it try using the eXact same diRections and switch Out your protein.

    reply
    • Debbie from Rhodes
      January 25, 2021

      Thanks for your comments!

      reply
  • Lynne
    February 4, 2021

    I had these at a friends house when I was in middle school and never could remember the name. Now 50+ years later I stumble on the recipe. I can’t wait to make them!

    reply
    • Debbie from Rhodes
      February 8, 2021

      How fun! So happy you found this recipe!

      reply
  • James Young
    February 14, 2021

    I come from a volga German community in western Kansas and ate biercoks in school. Lunches and still.make them today. The best way to make them is traditional way. Please pass any recipes along. Sooooo good.

    reply
  • Rebecca
    February 16, 2021

    The DIRECTIONS don’t specify letting them rise after filling them. Do they go straight into the oven, or do i let them rise before baking?

    reply
    • Debbie from Rhodes
      February 17, 2021

      Thanks for your question! The Runzas don’t need to rise very much. If you want to let them rise for 30-45 minutes before baking that would be just fine.

      reply
  • February 20, 2021

    I use well drained chopped sauerkraut in ours instead of cabbage. I also put a package of onion soup , the dry package. I do everything else the same though.

    reply
    • Debbie from Rhodes
      February 23, 2021

      What a great idea! I am going to have to try that. Thanks for sharing!

      reply
  • March 2, 2021

    I love bierocks and I am glad I found your recipe as I love your rolls too. I have one question tho.. After you put the meat mixture into the flattened rolls and have pinched them shut and put pinched side down on a cookie sheet do you have to let them rise or can you bake immediately?

    reply
    • Debbie from Rhodes
      March 2, 2021

      Thanks for your question! I usually let them rise for about 30-45 minutes and then bake them. I hope that helps you!

      reply
  • Mitzi Beck
    March 3, 2021

    After you fill the FLATTENED circular dough Do you pull up 1/2, and pinch closed? The picture looks like the are circular not 1/2 circles after baking. Thank you

    reply
    • Debbie from Rhodes
      March 4, 2021

      Thanks for your question! I think either way would work. We fill the middle and bring all the sides together and pinch the dough together and put that side down on the baking sheet. Hope this helps! Enjoy!

      reply
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