Same, been a family tradition/secret for decades. Grew up in fresno. Still shocked to see someone make them. Never knew anyone who heard of them. Only peroskeys.
@ginariley6520 I'm in reedley donuts to go makes them I would get them as a little girl I loved them so much. I made them once before but wasn't happy with how they turned out but this recipe had a great dough ❤
Recipe from Middle Europe. There are many variations. The one we learned from my mom was the beef, onions and cabbage, SPG and we always added sautéed mushrooms to hold more flavor in the filling. My mom learned from her mom and so on. Love theses.
@@loryowens3028 I grew up in Fresno in the 60's-70-s and one of my fond memories was going to the yearly County Fair......a booth there sold bierocks and as kids we loved them. We would pester our parents to go to the fair just to get the bierocks. I would like to try to make some one day. I seem to remember the dough being less breadlike than shown in this video and a little thinner like a perogi dough, but I may be imagining that as it was more than 50 years ago.
Your TikTok brought me here, made them yesterday! The cabbage I bought was humongous so I’ll be making more this week lol.. I used the oven & air fryer for baking them and didn’t realize I could have taken the crisper plates out (just a tidbit for anyone) but they turned out GREAT. My bf was happy to take a couple for lunch today.. and I am happy there are leftovers for the freezer 😁 baking with yeast doesn’t intimidate me anymore 🩷🩷🩷
I have made these numerous times and they are so delicious. Love this recipe. Also, this was one of the first recipes I tried when I first started baking with yeast and the directions were easy to follow.
Good recipe. The key is the bread. I like the addition of spices & bell peppers (jalapeños are ok too). I usually use caraway seed, green cabbage, onion, ground beef, garlic, dash of chili powder, salt & pepper. I live about an hour fm Hutch. They are a tradition in our region.
I made these for the first time a few years ago following a "Runza" recipe and they are delicious and always a big hit! I do like to make half with the ground beef filling and half with a kielbasa filling. Looking forward to using your dough recipe next time. 😊
You can put them also in a steamer the next day for 5 Min. They will be also done and become moist again. I will try your recipe using red cabbage next week.
Thank you for this video! I am not far from you (Lyons). I have only recently discovered a love for baking, mostly desserts. But I wanted to try bierocks. I tried to make a batch last night with a different recipe. My dough was a disaster, so i gave up and went to bed. LOL. I came across your video and this really helped me understand what consistency should look like, etc. I'm going to follow your recipe now! :)
The original owners would not allow a franchise to be opened outside of the state of NE for decades and are still VERY particular to if/where a franchise can be opened....I moved from Lincoln to Denver for about 30yrs and the 1st thing I'd do when coming home to visit was to get a Runza...then buy frozen ones to take back. They finally allowed someone to open a franchise Loveland CO...eventually I think they've now allowed one in Fort Collins When I make them I use a Lipton Onion soup mix packet as the seasoning...soooo good!
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It's hard to find anyone who even knows what a Bierock is, and yes they are delicious!!!! Will use this recipe!!! Thank you.
I grew up eating bierocks. We lived in Central CA and I’m not sure where my mom got the recipe but I’m glad she did! They’re delicious 😃
Same, been a family tradition/secret for decades. Grew up in fresno. Still shocked to see someone make them. Never knew anyone who heard of them. Only peroskeys.
@@loryowens3028 I grew up in Kingsburg.
@ginariley6520 I'm in reedley donuts to go makes them I would get them as a little girl I loved them so much. I made them once before but wasn't happy with how they turned out but this recipe had a great dough ❤
Recipe from Middle Europe. There are many variations. The one we learned from my mom was the beef, onions and cabbage, SPG and we always added sautéed mushrooms to hold more flavor in the filling. My mom learned from her mom and so on.
Love theses.
@@loryowens3028 I grew up in Fresno in the 60's-70-s and one of my fond memories was going to the yearly County Fair......a booth there sold bierocks and as kids we loved them. We would pester our parents to go to the fair just to get the bierocks. I would like to try to make some one day. I seem to remember the dough being less breadlike than shown in this video and a little thinner like a perogi dough, but I may be imagining that as it was more than 50 years ago.
Made these for supper. Delicious.. Thank you
Glad you like them!
These are my childhood. Moms famous bierocks. What a shock and pleasure to see someone ele know about them. Our daughter love to make them now.
I'm going to brush them with butter because...well duh...love it. Always a pleasure seeing you and hope all is well -MiMi
Please do!
Your TikTok brought me here, made them yesterday! The cabbage I bought was humongous so I’ll be making more this week lol.. I used the oven & air fryer for baking them and didn’t realize I could have taken the crisper plates out (just a tidbit for anyone) but they turned out GREAT. My bf was happy to take a couple for lunch today.. and I am happy there are leftovers for the freezer 😁 baking with yeast doesn’t intimidate me anymore 🩷🩷🩷
I have made these numerous times and they are so delicious. Love this recipe. Also, this was one of the first recipes I tried when I first started baking with yeast and the directions were easy to follow.
That’s so great to hear!
Good recipe. The key is the bread. I like the addition of spices & bell peppers (jalapeños are ok too). I usually use caraway seed, green cabbage, onion, ground beef, garlic, dash of chili powder, salt & pepper. I live about an hour fm Hutch. They are a tradition in our region.
Mustard is best. Ketchup is what my son likes. You should divorce your husband for saying BBQ sauce =]
All great ideas!
I made these for the first time a few years ago following a "Runza" recipe and they are delicious and always a big hit! I do like to make half with the ground beef filling and half with a kielbasa filling. Looking forward to using your dough recipe next time. 😊
Kielbasa sounds yummy!
A recipe with many flavors, I will also try
You can put them also in a steamer the next day for 5 Min. They will be also done and become moist again. I will try your recipe using red cabbage next week.
Okay… I’m hooked. I’ll definitely have to give these a shot. 😊
Hello thanks for the recipe. Look so goodI have to make them today.
Thank you for this video! I am not far from you (Lyons). I have only recently discovered a love for baking, mostly desserts. But I wanted to try bierocks. I tried to make a batch last night with a different recipe. My dough was a disaster, so i gave up and went to bed. LOL. I came across your video and this really helped me understand what consistency should look like, etc. I'm going to follow your recipe now! :)
Made these today. This is a great recipe, thanks
From Lincoln NE, home of the "Runza" and famous Runza restaurant!
Love, love, love...they're soooo good
I went to KU and we had a Runza in Lawrence too. I think the only location in Kansas.
The original owners would not allow a franchise to be opened outside of the state of NE for decades and are still VERY particular to if/where a franchise can be opened....I moved from Lincoln to Denver for about 30yrs and the 1st thing I'd do when coming home to visit was to get a Runza...then buy frozen ones to take back.
They finally allowed someone to open a franchise Loveland CO...eventually I think they've now allowed one in Fort Collins
When I make them I use a Lipton Onion soup mix packet as the seasoning...soooo good!
i love the dough recipe but i would normally add sauerkraut and a little horseradish to the filling along with the cabbage and garlic!!
Never heard of these but can't wait to try your recipe! Also - where did you get your beautiful white cat eye frames, I love them!
This looks delicious! Definitely going to try it 😊
They are so good!
The filling is perfect! To me, the roll seems thicker than an actual (RH) runza. I wish I could get them thinner without falling apart.
I'm guessing 24 3oz pieces of dough? Looks Good.
Runza!!! Nebraska on top!!!
Super❤❤
I roll mine in fine grated cheddar cheese before baking
I make these with sauerkraut and we call them Pishkies
My husband says mine are good but that they are to puffy. I have yet to figure out the magic secret of the other locals who sell them.
We call them kraut runzys
Yes, there seams to be many different names for them! I know a lot of people out sauerkraut in them and call them kraut burgers!
My mother in law made her filling with ground beef, sauerkraut, onions and taco seasoning. Sounds similar to the one you made with jalapeño
Asians make steamed filled rolls similar to these.
My husband says mine are good but that they are to puffy. I have yet to figure out the magic secret of the other locals who sell them.