Gramma’s rockin’ the bierocks!

My Gramma ROCKS!!!

Here’s why: she makes Bierocks !!! (Actually, to be honest, she rocks for way too many reasons to count… but today this is why I’m bragging on her…)

Let me tell you something about bierocks… they’re delicious! That’s all there is to it. She explains that she got the recipe from a friend. And I say “THANK YOU TO GOOD FRIENDS!”

She started by making a buttermilk dough – which she says is easy. (I’ll have to take her word on that… because I’ve never made them before. One of these days I’m going to learn it for myself.)

Then the kneading begins…

I love these hands… to me they represent the Proverbs 31 woman. Nothing could state it any better than that.

She explains that she knows it is done kneading when the dough feels like silk. Next step… letting the dough rise until it doubles in size.

For the filling? Ground beef, onions and cabbage…

By now the dough should be ready. So she got her aggressions out by punching down the dough… then she rolled it out, cut it into small squares, transferred a large spoonful of filling into the middle of the squares and closed up those pouches.

She transfers them to a slightly oiled cookie sheet and into the hot oven…

If only you could taste these (and smell this kitchen)!!! For the record, our family knows full well exactly how blessed we are to have this woman in our lives.

Proverbs 31:28a “Her children (and grandchildren) arise and call her blessed…”

I love you, Gramma! Thank you for teaching me … thank you for loving me!

EDITORS’ NOTE: Gramma just sent me her bierocks recipe… here it is!(updated 6/14/10)

Recipe courtesy my Gramma Helen Haraldsen

NOTE: This recipe is a 2-step process: 1) Make the biscuit dough and 2) Make the filling. So the

5 Way Buttermilk Rolls

1 quart buttermilk
12 cups of flour (approximately)
4 teaspoons sugar
1 teaspoon baking soda
¾ cup shortening, softened (or butter)
3 packets of yeast
1 tablespoon salt
Canola oil

Warm buttermilk in microwave (or in a double broiler on stove). Then add: sugar, baking soda, shortening and finally yeast.

Stir in flour (1 cup at a time) to make a soft sponge. (This will be very sticky at this point.) Add salt and more flour to make a soft dough that you can turn out on a counter to kneed. Continue to add flour (1 cup at a time) until dough is not sticky and kneed until it feels velvety in your hands. Put into a greased bowl (in a warm spot), cover with a damp cloth and let rise, punch down and let rise again. Keep in a warm place.

Filling for bierocks

3 pounds ground beef
1 ½ pounds onions, chopped
1 ½ pounds cabbage, shredded
Salt and pepper to taste

In the meantime, cook ground beef and chopped onions until slightly browned and juices cooked down. Add salt & pepper or seasoned salt to taste. In a separate kettle cook shredded cabbage until soft. Add the cabbage to the meat mixture and stir all together.

This is where the two steps merge…

After the bread has risen the second time, punch down slightly, divide into 4 sections and roll out with a rolling pin as you would for cinnamon rolls. Cut the dough into sections about 5″ square. Turn the meat mixture into a colander so any juices will drain away, Put 2 or 3 tblsp. of meat onto each square; bring up corners to center and press together. Pour some oil onto a cookie sheet; dip the bottom of the beirock into the oil and then turn over with the pressed edges underneath. You should be able to get 10 or 12 of these rolls on each cookie sheet. Let them rise. Bake about 30 min. in a 400 deg. over and enjoy.

enjoy your time in the kitchen…


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