Mom’s Bierocks & Bread recipe
4 1/2 cups of milk scalded and cooled to luke warm
6 TBS of sugar
2 packages of yeast
2 TBS of salt
4 TBS of shortening - melted
14 to 14 1/2 cups of flour (varies… just want to make it to where the bread dough is workable)
4 to 5 heads of cabbage
5 lbs of hamburger
This recipe makes about 6 dozen bierocks so if you want less then cut down the recipe.
Mix together in large bowl, milk, sugar, and salt.Dissolve yeast in 1/2 cup warm water. Add to milk mixture, add about a 1/3 of the flour and beat well, then add shortening and beat again, I use an electric hand mixer and later using hands. Add remainder of flour in several additions, until dough is easy to handle, and begins to leave the sides of the bowl. Turn out on to a lightly floured board and knead until it is smooth and elastic, and doesn’t stick to board. Place into greased bowl turning once to bring greased side up. Cover with damp cloth and let raise in warm draft free spot until doubled in bulk, about 2 to 2 1/2 hours. Punch down and let raise again, until almost double.
In the meantime while your bread is raising you can be frying your hamburger and onion, draining grease and boiling chopped up cabbage. After this then I cut a hunk of dough off and roll fairly thin. Cut into squares. Mix the cabbage, onion and hamburger together after draining. Add salt and pepper to taste. Put a pile of mixture into middle of square of dough and bring up corners and sides and pinch together. Then lay them on greased cookie sheet seam side down. Then after they are all made and put on cookie sheets brush melted shortening over the top of them. Bake them at 375 for 20 minutes. (If this doesn’t use up all of the bread dough you can use the rest of the bread dough for bread loaves. You would put those in greased and floured bread loaf pans, let rise and bake in a 425 oven for 25 to 35 mins.)
Number Of Servings: 6 dozen