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The Best Quick and Easy Homemade Bierock Rolls

In the Midwest, Bierock AKA Runza rolls are a long-time tradition. If you’ve never heard of them, they are basically ground meat, cabbage, and onion-filled rolls, sometimes made with additional fillings, including cheese and carrots.

They are handy for lunches or dinners because the dough is cooked around the filling. We think they are the original, more delicious, and better for your “hot pocket.” This is our take on these popular rolls, including a fast dough that comes together in minutes. It takes about an hour to make them from start to finish, so this is also a faster recipe than most Bierock ones.

Midwestern Bierock Rolls


1 ½ cup water (110°F)

2 pkg (1 1/2 Tbsp) instant yeast

2 Tbsp granulated sugar

1/4 cup butter, melted

1 tsp salt

4 ½ cup (18 oz) Panhandle Milling All Purpose Flour


½ cup minced onion

2 Tbsp. minced garlic

1 pound ground beef (or vegan alternative)

3 cups shredded cabbage (about 7 oz) Optional

Black pepper

Season salt

4 oz shredded cheese (or vegan alternative)



  • Combine the water, yeast, and sugar in a 4-quart stand mixer bowl and mix together.
  • Add the flour, salt, and flour and knead on low speed for 1 minute until combined.
  • Mix on Med speed for 5 minutes until a smooth dough is achieved. Remove the dough hook and form the dough into a ball. Return the dough to the mixing bowl. Cover with plastic and set aside while you make the filling.


  • In a 12-inch-deep skillet over medium heat, brown the hamburger. Add the Onion and cook until the onions are cooked through.
  • Add the cabbage, salt, and pepper and cook 3-4 minutes more until the cabbage is cooked through and softened.

Make the Bierocks:

  • Divide the dough into 12 even pieces and gently press into a circle, about 5 inches in diameter; the dough should be about ¼ inch thick.
  • Top with a tablespoon of cheese and 1/3 cup of the filling. Stretch the dough to wrap around the filling and pinch closed on top like a purse.
  • Place the bun-sealed side down on an oiled sheet pan. Repeat with all 12 pieces of dough, leaving 1-2 inches between buns. Raise the rolls for 30 minutes.
  • Preheat oven to 375°F. Bake 25-30 minutes until 190°F. Brush finished bierocks with additional melted butter if desired. Serve with ketchup, mustard, or sauce of your choice.