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Jenny’s Fabulous Beirocks: A Taste of Kansas Comfort

The memory still makes me smile. It was a frigid January day in Kansas, the kind where the wind howls and the snow piles high against the windows. Inside, the aroma of yeast bread mingled with savory meat and cabbage, a symphony of smells promising warmth and comfort. My Grandma Jenny, a woman whose hugs could cure anything, was at the stove, her hands expertly shaping little dough pockets filled with a mixture she called “heaven in a bun.” Those were her beirocks, and to this day, they remain a cherished culinary memory, a taste of home in every bite. This recipe, inspired by her love, attempts to recreate that same feeling.

Recipe Overview

Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8-12
Yield: 24 beirocks
Dietary Type: Not specified

Ingredients

For the Dough:

12 ounces evaporated milk, warmed
1 1/2 teaspoons salt
2 tablespoons butter, softened
4 cups flour
2 1/2 tablespoons sugar
2 teaspoons active dry yeast

For the Filling:

1/2 lb hamburger
1/2 lb sausage (Farmland Cider House with diced apples recommended, but any sausage will work)
2 small yellow onions
1/2 large head of cabbage
1 large garlic clove
Pepper, to taste
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
2 cups (approximately) shredded mozzarella cheese
Butter or margarine for buttering your hands and greasing pans
1/4 cup margarine

Equipment Needed

Large loaf bread machine
Microwave-safe dish
Large skillet with lid
Food processor
Garlic press
Large plate
2 (12-count) cupcake pans
Measuring cups

Instructions

Prepare the Dough: Warm the evaporated milk in a microwave-safe dish for 1 to 1 1/2 minutes until warm, but not scalding.
Add the warmed milk and all remaining dough ingredients to your bread pan in the following order: evaporated milk, salt, softened butter, flour, sugar, and active dry yeast. I like to cut the butter into pieces and scatter it around the bottom of the pan. Be sure not to put your salt and yeast where they will touch each other, as the salt can deactivate the yeast. You can create a small well in the top of your flour and pour the yeast into there.
Start the Bread Machine: Select the dough setting on your bread machine and turn it on. The dough cycle typically takes about 1 1/2 hours.
Prepare the Filling: While the dough is mixing and rising, begin working on your filling. In a large skillet that has a lid, brown and scramble the hamburger and sausage over low to medium heat. You will need the lid later when cooking the cabbage. You can use it now if you want to prevent splattering.
Chop the Onions: Peel and cut the onions into a few pieces. Put the onions in the food processor and chop until they are small but not mushy. Add them to the burger and sausage mixture and cook until they are somewhat clear.
Drain Excess Grease: Drain off any excess grease from the skillet, saving a bit (about a tablespoon or so) to use later when cooking the cabbage.
Chop the Cabbage: Cut the cabbage into chunks and add about a 1/4 of it to the food processor at a time. Chop until small, but not too small – you want a little texture. Add the cabbage to the hamburger mixture.
Cook the Cabbage: Add a little of the reserved grease (about a tablespoon or so) to the pan so the cabbage won’t stick. (You can use butter here if you want, but the grease will give it a little more flavor.)
Add Garlic: Put the garlic through a garlic press and add it to the hamburger/cabbage mixture. Stir well, put the lid on the skillet, and cook on medium heat until the cabbage is tender, stirring occasionally.
Add Soup and Cheese: After the cabbage is cooked, add the cream of mushroom soup and stir well to combine. Add the shredded mozzarella cheese. Stir until the cheese is distributed evenly throughout the mixture. It doesn’t have to be melted completely.
Season to Taste: Season with salt and pepper to taste. Be mindful that the sausage and cheese will add a lot of salt, so you might not need any additional salt. Taste and adjust accordingly. Remove from heat.
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
Assemble the Beirocks: Arrange your workspace with a large plate right in front of you, two 12-count greased cupcake pans, the filling, the prepared dough, and a small dish with the butter or margarine, all within easy reach.
Portion the Dough (Optional): After your dough is done, if you want to be precise about how many beirocks you will have enough bread for, it may be easiest for you to divide your bread into 24 pieces before starting to fill them. You should start out by buttering your hands well, and divide your dough in half. Keep dividing pieces in half until you have 24 pieces.
Shape the Dough: If you’re not concerned about the exact number, butter your hands, and pull a small amount of dough off. It should be about an inch around, maybe a little bigger. Remember, a little dough goes a long way! Put the dough ball on a buttered plate and smash it down with the palm of your hand and fingers, working it into a circle about 4-5 inches in diameter. If you tear a large hole in the dough, just fold it over so the hole is at the edge of the dough and try again.
Fill the Dough: Use a 1/4 cup measuring cup to scoop the filling. Place 1/4 cup of the mixture in the middle of the dough circle.
Close the Beirocks: Grab the back side of the dough and gently/slowly stretch it out, then up and over the top of the filling. Grab the front side and slowly stretch it out, then up and fold it over the top, overlapping the dough from the back. Do the same with the sides, trying to close the opening. Flip it over so the folded side is down as you put it into the greased cupcake pan. You don’t have to worry too much about pinching it closed. It will seal itself when it cooks.
Repeat: Repeat until you have used all of your dough or filling. If you are consistent and don’t use too much dough, this recipe should make 24 beirocks.
Bake: Place the cupcake pans in a 350-degree Fahrenheit oven for approximately 15 minutes. Watch carefully and adjust the time as needed. They are done when the tops are golden brown.
Note: The original recipe mentions cooking in a roaster oven with the lid on as an alternative if a conventional oven isn’t available. If using a roaster, adjust cooking time accordingly.

Expert Tips & Tricks

Dough Consistency: The dough should be soft and pliable. If it seems too sticky, add a tablespoon of flour at a time until it comes together nicely.
Filling Flavor: Don’t be afraid to experiment with the filling. Add a pinch of red pepper flakes for a little heat, or a dash of Worcestershire sauce for extra savory depth.
Cheese Options: While mozzarella is classic, feel free to substitute with cheddar, provolone, or even a blend of cheeses.

Serving & Storage Suggestions

Serve beirocks warm, straight from the oven. They are fantastic on their own, but also pair well with a side of sauerkraut, a dollop of sour cream, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave for about 30-60 seconds, or bake in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes until warmed through.

For longer storage, beirocks can be frozen for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat from frozen, thaw overnight in the refrigerator and then warm them as described above.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	590.9 kcal	N/A
Calories from Fat	N/A	42%
Total Fat	27.3 g	41%
Saturated Fat	12.2 g	60%
Cholesterol	77.6 mg	25%
Sodium	995.6 mg	41%
Total Carbohydrate	59.5 g	19%
Dietary Fiber	2.3 g	9%
Sugars	5.2 g	20%
Protein	25.5 g	51%

Variations & Substitutions

Vegetarian Option: Replace the hamburger and sausage with plant-based crumbles or a mix of sautéed mushrooms and lentils.
Spicy Beirocks: Add a pinch of cayenne pepper or a diced jalapeño to the filling for a kick.
Different Dough: For a slightly tangier flavor, try using a sourdough bread dough.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough in advance, let it rise, and then store it in the refrigerator for up to 24 hours. Allow it to come to room temperature before shaping and filling the beirocks.

Q: Can I use a different kind of meat in the filling?
A: Absolutely. Ground turkey, chicken, or even shredded beef would work well in this recipe.

Q: What if I don’t have a bread machine?
A: You can make the dough by hand or with a stand mixer. Just combine the ingredients, knead until smooth, and let it rise in a warm place for about an hour.

Q: Can I add other vegetables to the filling?
A: Of course! Feel free to add diced carrots, celery, or bell peppers to the filling for extra flavor and nutrition.

Q: How do I prevent the bottom of the beirocks from getting soggy?
A: Make sure to grease the cupcake pans well, and avoid overfilling the dough with too much filling.

Final Thoughts

I hope this recipe brings you as much comfort and joy as it has brought me over the years. Don’t be afraid to experiment with the filling and make it your own. These beirocks are a wonderful way to share a taste of Kansas with your family and friends. I’d love to hear about your experiences making them – feel free to share your feedback and any variations you try! They pair perfectly with a crisp, cold beer or a comforting bowl of soup. Happy baking!

Jenny’s Fabulous Beirocks Recipe