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Comida Kraft
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  • 1. Dissolve sugar and yeast in warm milk. Let stand until foamy, about 5 minutes. In a heavy-duty mixer, combine oil, salt and eggs; add yeast mixture. Add 2 cups of flour and beat for 1 minute. Beat in 1/2 cup of flour at a time, until dough pulls away from sides of bowl.
  • 2. Switch to dough hook. Kneed on low speed, adding remaining flour 1 Tbsp. at a time, until smooth and elastic, about 8 minutes.
  • 3. Place dough in a well-oiled large bowl and cover. Let rise in a warm place for 1 hour, or until doubled in size.
  • 4. To make filling, heat oil over medium-high heat. Add meat and onion and cook until meat is browned, stirring to crumble. Add cabbage and cook until wilted. Season with salt and pepper. Let cool.
  • 5. Punch dough down and let rest 5 minutes.
  • 6. Divide dough into 48 balls a little less than the size of a golf ball. Roll out dough in circles make it pretty thin. Spoon 1/4 cup filling on rolled out circle. Cover with another circle and seal with the tongs of a fork. Place in a greased cookie sheet, cover and let rise.
  • 7. Bake at 375 until golden brown (about 15 minutes).


Kids love them. I will use them cut in fourths and put on appetizers. Great recipe.

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