Runzas (Bierocks)
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.
Vicki marston
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.
Debbie from Rhodes
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!
Cindy
Freeze theM after you bake them or before?
Debbie from Rhodes
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.
Sheila
what if I froze mine before I baked them and now they’re thawed out? I don’t know what to do with them?
Debbie from Rhodes
Did you assemble them and then freeze them before baking? You really should bake them and then freeze them. I guess you should bake them now. I’m not quite sure how they will turn out.
Cindy
How do you reheat them? Microwave or oVen, thawed or frozen?
Allex Cess
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 …
Cindy
How do you reheat them? Microwave or oVen, thawed?
Karen
Do you cook first to freeze?
Debbie from Rhodes
Yes, bake the Runzas and then freeze them. Hope that helps you!
Sheila M Roepka
I also mix ground sausage with my hamburger and sometimes add a bit of mustard. Just seems to give it a little more “kick”.
Debbie from Rhodes
That sounds wonderful!! Great idea!
Glo
Can you post a instructional video?
Debbie from Rhodes
I will pass your request on to our creative department! That sounds like a good thing to do!
SuzyJC
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
Debbie from Rhodes
That is the greatest story! So glad you found us!
Angie Wibben
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?
Debbie from Rhodes
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!
Rick DeFehr
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
Debbie from Rhodes
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!!
Kelly
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
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
How long does it take for them to rise? Do you leave them out on the counter while they rise?
Debbie from Rhodes
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!
Dana
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.
Debbie from Rhodes
Thanks for your comments!
Lynne
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!
Debbie from Rhodes
How fun! So happy you found this recipe!
James Young
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.
Debbie from Rhodes
Thank you for your comment! All our recipes are on our website: http://www.rhodesbakenserv.com.
Rebecca
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?
Debbie from Rhodes
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.
Jackie shreve
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.
Debbie from Rhodes
What a great idea! I am going to have to try that. Thanks for sharing!
John Webb
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?
Debbie from Rhodes
Thanks for your question! I usually let them rise for about 30-45 minutes and then bake them. I hope that helps you!
Mitzi Beck
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
Debbie from Rhodes
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!
Carol Hemenover
I have a hard time getting my texAs rolls flattened to 6”.
I Put them on my counteR top which I have a little flour sprinkled on. I also have a hard time getting the sides to stick together . Please explain what I am DOING wrong, and how to do it right. Many thanks.
Debbie from Rhodes
Thanks for your question! When rolling out our dough for this recipe or any recipe, after rolling the dough out, it may snap back at you, not holding the shape. Spray some plastic wrap with some cooking spray and place it over the dough and let it rest for about 5-10 minutes. Then roll it out again. It may take a few times doing this for the gluten to relax in the dough. Then fill the roll with the meat mixture and pinch the dough together and place that side down on the baking sheet. I wouldn’t use anymore flour as you roll them out. This makes the dough tough and that may be your problem with sealing them. Spray your counter lightly with cooking spray and then the dough won’t stick.
I hope this helps you! You can always call our Customer Satisfaction department and speak with out of our baking experts. They will answer your questions and give suggestions to help you. That number is 1-800-876-7333.
Carol Hemenover
When i get the 6” circle of dough done, if I take my hands off it, it shrinks to a smaller size. Therefore, it us very hard to put in filling and cheese while trying to keep the circle from shrinking. I know I must be doing something wrong. Does anyone else have a problem wIth the circle shrinking once you taKe your hands Off The dough. I need help. Thanks in advance!
Debbie from Rhodes
See my comments in your previous post.
Joyce
Thanks for all tge above questions answered which some was what i was WONDERING about! My faughtebis getting Married August 7tH So with MY sIsters coming to help me i decided to make sbout 4 dz Bierocks MiD July and freeze them for an easy meal when tHey come! I haVe heard to wrap them individually in foil first and then a ziplock freezer bag. I just don’T want the foil sticking to tHe bread. Any Other suggestIons?
Debbie from Rhodes
Sounds like a wonderful idea. I would probably spray the foil with a non-stick cooking spray before wrapping them. Maybe try freezing some and seeing how they turn out after baking. I would probably let them thaw and then bake them. Enjoy! And tell your daughter, “Congratulations!”
Joyce Nance
I just made 24 bierocks using 1/3 cup of filling in eacH one. Then i pinched tHe edges together and Put them on a cookie sheet and let them raIse for 35 minutes. When they were done and Tested them i had very little filLing insIde this big cavity Of bread. DOes anyone else have this problem? Did i let Them rise too long? My next batch im Thinking if DOUBLING the filling. Comments please! Thank you!
Debbie from Rhodes
I think the problem might be letting them raise that much. I don’t you really need to let them raise. I assume you used the one Texas Roll or the 2 dinner rolls. So other than that you might try them again without letting them rise that long. Maybe just 10 minutes or so if you think they need a little raising. Hope this helps you!
rOCHELLE
I’ve used rHODES TEXAS ROLLS FOR YEARS FOR MY BIEROCKS! tHEY WORK GREAT AND ARE JUST THE RIGHT SIZE.
Debbie from Rhodes
We so happy to hear how much you enjoy our product! (And we know you weren’t yelling…Sometimes the caps on this site just seem to appear) Enjoy!
Ashley
I have always used Rhodes dinner rolls for bierocks. I let the rolls thaw and rise, covered with sprayed plastic wrap. I do a very light dusting of flour on my countertop and use a small bakers rolling pin from pampered chef to roll them into a circle. I add 1/4-1/3rd cup of filling, shredded cheddar and pull the dough up to pinch. I place them seam side down on parchment paper lined sheet and immediately bake, no rising, for 25 min at 350 or until nice and golden. Butter tops as soon as they come out of the oven. My uncle uses the frozen bread lOaves and divides it into 6 pieces for larger bierocks.
Richard Wilcox
How to keep the rolls Pinched shut while deep frying them?
Instead of Bierocks which are baked, I want to do piroshki (Pirozhki) fried.
filling would be hamburger, minced onion and dill weed.
Debbie from Rhodes
I have never made this before so these are just things to try. You may want to press them with a fork at the opening to make sure they stay sealed. Maybe after pinching them together. I hope that works for you!
stephanie
hELLO aLL,
i’VE BEEN MAKING THESE FOR YEARS AND i WOULD SUGGEST NOT LETTING THE DOUGH RISE AT ALL. tHAW IT JUST ENOUGH TO WORK WITH. I COMBINE 2 REGULAR SIZE ROLLS TO MAKE 1 BIEROCK. oNE PERSON COMMENTED THAT THEY LET THEIRS RISE AND IT WAS HOLLOW WITH A LITTLE BIT OF FILLING, THAT’S CORREct.
Enjoy!
(I’m not yelling, my keyboard is acting goofy)
MICHAEL
dEBBIe, i AM GLAD i FOUND THIS INFO ON HOW TO USE tEXAS ROLLS TO MAKE bIEROCKS INSTEAD OF HAVING TO MAKE MY OWN DOUGH. HOWEVER, AS I HAVE REVIEWED ALL OF YOUR ANSWERS TO THE VARIOUS QUESTIONS ASKED, YOU HAVE DEVIATED DRAMATICALLY IN YOUR ADVICE ON WHETHER TO PROOF OR NOT TO PROOF, BEFORE FILLING AND/OR AFTER FILLING. IN YOUR 2020 ANSWERS YOU SAID TO PROOF AND THEN FLATTEN OUT BEFORE FILLING AND THEN BY LATE 2021 YOU WERE ADVISING THAT THERE IS NO NEED TO PROOF AT ALL…TO JUST THAW, ROLL OUT AND FILL. AND SOME OF YOUR COMMENTERS SAID THEY DO NOT LET THE DOUGH RISE AT ALL. JUST THAW, FLATTEN TO 6″, FILL AND BAKE RIGHT AWAY. wHAT DO YOUR IN HOUSE BAKING EXPERTS RECOMMEND AS THE RIGHT ANSWER. cLARIFICATION WOULD BE APPRECIATED BEFORE I MAKE MY FIRST BATCH OF BIEROCKS. THANK YOU.
Debbie from Rhodes
You can make this recipe by just thawing the dough and filling and then letting it rise. But if the dough happens to rise you can certainly use the risen dough by rolling it out and filling it and letting it rise for 30-45 minutes after filling the dough. It should have 2 rises in the dough. I may have deviated on my answer depending on the what was asked but you certainly can do it either way. Hope this answers your question.
Connie
Can I make them with one roll INSTEAD of two?
Debbie from Rhodes
You can. It will just be smaller.
Ashley
Can I prep these in the morning and then bake in the evening? i wasn’t sure if this would mess up the rolls being thawed in the fridge all day.
Debbie from Rhodes
Could you bake them and then reheat them? That would probably be the best option. They might be OK in the refrigerator but they will raise somewhat and they might be fine but I think reheating them is the best way. Hope this helps you! You can also call our Customer Satisfaction team at 1-800-876-7333. You can ask questions and they will help you.
sandy
can you use the bread loves and rill them out and then cut your size?
Debbie from Rhodes
Sure! That would work. If you are using our recipe, 12 Dinner Rolls = 1 loaf of our Bread Dough.
Bonnie
Question….Heating bierrocks in crockpot
Debbie from Rhodes
I’m sure that would work but we have never tried doing that.
Patricia
It would be so helpful If you included the “rising” instructions on the recipe. So I thaw the 12 rolls in the fridge overnight (to keep them cold), then push them each down into a 6″ circle, put filling on the circle, pull up the sides and pinch. Then I let the filled rolls sit for 30-45 minutes to let them rise before baking?
Am I getting this right?
Debbie from Rhodes
There are directions for rising on the package. But for this recipe, you do not need the rolls to rise. As it says, the rolls should be “thawed but still cold. Then after you fill the dough, you can just bake. Hope that helps! If you need further help, you can call one of our baking experts in our Customer Satisfaction department at 1-800-876-7333.