Easy German Bierocks (Runza): A Step-by-Step Recipe for Savory Stuffed Buns

Bierocks, also known as Runza, are savory yeast dough pockets filled with a flavorful mixture of ground beef, cabbage, onions, and seasonings. Originating from Eastern Europe and popularized by German immigrants in the United States, especially in states like Kansas and Nebraska, these delicious buns are perfect for a hearty lunch, dinner, or snack. While the name varies depending on the region and family tradition, the comforting taste remains the same. This recipe offers an easy-to-follow guide to creating your own homemade bierocks, bringing a taste of German-American heritage to your kitchen.

## What are Bierocks (Runza)?

Bierocks (pronounced BEE-rocks) are individual yeast dough buns filled with a cooked mixture of ground beef, shredded cabbage, onions, and seasonings like salt, pepper, and sometimes caraway seeds. The filled dough is then baked until golden brown and the filling is cooked through. The result is a satisfying, self-contained meal that’s both delicious and portable.

Runza, a registered trademark, is essentially the same dish but often refers specifically to the version sold by the Runza Restaurant chain, a popular fast-food eatery in Nebraska. Regardless of the name, the core components – the savory filling and the soft, slightly sweet dough – are what make bierocks so beloved.

## Why This Recipe Works

This recipe simplifies the traditional bierock-making process without sacrificing flavor. We’ll use readily available ingredients and provide clear, step-by-step instructions to ensure success, even for beginner bakers. Here’s why this recipe stands out:

* **Simplified Dough:** Instead of a complicated yeast dough recipe, we’ll use a straightforward method that yields a soft, pliable dough perfect for wrapping the filling.
* **Flavorful Filling:** The filling is packed with flavor from browned ground beef, sautéed onions, and tender cabbage, seasoned simply but effectively.
* **Make-Ahead Friendly:** The dough can be made ahead of time and refrigerated, and the filling can also be prepared in advance, making assembly quicker on baking day.
* **Freezer-Friendly:** Baked bierocks freeze well, making them a convenient option for meal prepping or enjoying a taste of homemade comfort anytime.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

**For the Dough:**

* 3 cups all-purpose flour, plus more for dusting
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 1 packet (2 1/4 teaspoons) active dry yeast
* 1 cup warm milk (about 110-115°F)
* 1/4 cup unsalted butter, melted
* 1 large egg, lightly beaten

**For the Filling:**

* 1 tablespoon olive oil
* 1 pound ground beef
* 1 medium onion, chopped
* 4 cups shredded cabbage (about 1/2 medium head)
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1/2 teaspoon caraway seeds (optional)

**For Egg Wash (Optional):**

* 1 large egg, lightly beaten
* 1 tablespoon milk or water

## Equipment You’ll Need

* Large mixing bowl
* Measuring cups and spoons
* Small saucepan or microwave-safe bowl (for melting butter)
* Large skillet or Dutch oven
* Baking sheet
* Parchment paper (optional, for lining the baking sheet)
* Rolling pin
* Pastry brush (for egg wash, optional)

## Step-by-Step Instructions

Now, let’s get started with the recipe. Follow these detailed steps to create your own delicious bierocks:

### 1. Prepare the Dough

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, salt, and active dry yeast.
2. **Add Wet Ingredients:** In a separate bowl or measuring cup, combine the warm milk, melted butter, and beaten egg. Pour the wet ingredients into the dry ingredients.
3. **Mix the Dough:** Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. If the dough seems too dry, add a tablespoon of warm milk at a time until it comes together. If too sticky, add a tablespoon of flour at a time. Turn the dough out onto a lightly floured surface.
4. **Knead the Dough:** Knead the dough for 5-7 minutes, or until it is smooth and elastic. You can also use a stand mixer fitted with a dough hook. The dough should be slightly tacky but not sticky.
5. **First Rise:** Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This is the most crucial step to achieve a soft and fluffy dough. Avoid shortcuts here.

### 2. Prepare the Filling

1. **Brown the Ground Beef:** Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté the Onion:** Add the chopped onion to the skillet with the browned ground beef. Cook until the onion is softened and translucent, about 5-7 minutes.
3. **Add the Cabbage:** Stir in the shredded cabbage. Cook until the cabbage is tender and slightly wilted, about 8-10 minutes. Stir frequently to prevent sticking.
4. **Season the Filling:** Season the filling with salt, pepper, and caraway seeds (if using). Taste and adjust the seasonings as needed. The filling should be well-seasoned to complement the dough.
5. **Cool the Filling:** Remove the skillet from the heat and let the filling cool completely. This is important to prevent the dough from becoming soggy.

### 3. Assemble the Bierocks

1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. **Divide the Dough:** Punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. You can use a kitchen scale to ensure they are evenly sized.
3. **Roll Out the Dough:** Roll out each piece of dough into a circle about 4-5 inches in diameter. The dough should be thin enough to easily wrap around the filling but not so thin that it tears.
4. **Fill the Dough:** Place about 1/3 cup of the cooled filling in the center of each dough circle. Avoid overfilling, as this can make the bierocks difficult to seal.
5. **Seal the Bierocks:** Bring the edges of the dough circle up and over the filling, pinching them together to form a tight seal. Make sure the seal is secure to prevent the filling from leaking out during baking. You can twist the top of the seal for a decorative touch.
6. **Place on Baking Sheet:** Place the assembled bierocks, seam-side down, on the prepared baking sheet. Leave some space between each bierock to allow for even baking.

### 4. Bake the Bierocks

1. **Egg Wash (Optional):** If desired, brush the tops of the bierocks with egg wash (a mixture of beaten egg and milk or water). This will give them a golden brown and glossy finish.
2. **Bake:** Bake the bierocks in the preheated oven for 20-25 minutes, or until they are golden brown on top and the dough is cooked through. The internal temperature of the filling should reach 165°F (74°C).
3. **Cool:** Remove the bierocks from the oven and let them cool on a wire rack for a few minutes before serving. This prevents burning your mouth.

## Tips for Success

* **Use Warm Milk:** The milk should be warm (about 110-115°F) to activate the yeast. Too hot, and it will kill the yeast; too cold, and the yeast won’t activate properly.
* **Don’t Overfill:** Overfilling the bierocks can make them difficult to seal and cause the filling to leak out during baking.
* **Seal Tightly:** Make sure the edges of the dough are sealed tightly to prevent the filling from escaping. A good seal is crucial for a successful bierock.
* **Cool the Filling:** Allow the filling to cool completely before filling the dough to prevent the dough from becoming soggy.
* **Bake Until Golden Brown:** Bake the bierocks until they are golden brown on top and the dough is cooked through. This ensures a delicious flavor and texture.
* **Use Parchment Paper:** Line your baking sheet with parchment paper for easy cleanup and to prevent the bierocks from sticking.
* **Let the Dough Rise:** Allowing the dough to rise fully is essential for a light and airy bierock. Be patient and give it the time it needs.

## Variations and Additions

* **Cheese:** Add shredded cheddar cheese, Monterey Jack cheese, or Swiss cheese to the filling for a cheesy twist.
* **Spices:** Experiment with different spices, such as garlic powder, onion powder, paprika, or chili powder, to customize the flavor of the filling.
* **Vegetables:** Add other vegetables to the filling, such as chopped carrots, bell peppers, or mushrooms.
* **Meat:** Use ground turkey, ground pork, or a combination of ground beef and pork for the filling.
* **Sauerkraut:** For a more traditional German flavor, add sauerkraut to the filling.
* **Jalapeños:** Add chopped jalapeños to the filling for a spicy kick.
* **Gluten-Free Bierocks:** Substitute all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a gluten-free yeast.
* **Vegan Bierocks:** Use plant-based ground meat substitute and vegan butter/milk alternative. Omit the egg wash, or replace it with plant-based milk.

## Serving Suggestions

Bierocks are delicious on their own as a satisfying meal. Here are some serving suggestions:

* **With Soup:** Serve bierocks with a bowl of creamy tomato soup, potato soup, or vegetable soup for a comforting meal.
* **With Salad:** Pair bierocks with a fresh green salad or coleslaw for a lighter meal.
* **As a Snack:** Enjoy bierocks as a hearty snack any time of day.
* **Dipping Sauce:** Serve bierocks with dipping sauces, such as ranch dressing, mustard, or ketchup.

## Storage Instructions

* **Refrigerate:** Leftover bierocks can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** To freeze bierocks, let them cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, thaw them in the refrigerator overnight and then bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly softer.

## Nutrition Information (Approximate)

* Calories: 300-400 per bierock (depending on ingredients and portion size)
* Fat: 15-20g
* Protein: 15-20g
* Carbohydrates: 30-40g

## Conclusion

Making homemade bierocks might seem intimidating, but this recipe simplifies the process, making it accessible to home cooks of all skill levels. With its savory filling and soft, flavorful dough, this dish is sure to become a family favorite. Whether you call them bierocks or runza, these delicious stuffed buns are a perfect way to enjoy a taste of German-American comfort food. So, gather your ingredients, put on your apron, and get ready to bake a batch of these irresistible treats! Enjoy!