Welcome to another Monday, food friends! Hope everyone had a good weekend!
Today's recipe comes from my mom's kitchen. Like any recipe that requires dough to rise, and constructing individual pockets of food, this recipe takes a little time. It's totally worth it, though! Best for a lazy Sunday afternoon or making with your best friend. Heck, you could go all out and have a beirock making party! I bet those suckers would get constructed quickly.
Plus, one recipe makes 36 beirocks! Plenty to go around.
Anyway, Chase and I made these together about a year ago, as you'll see in the story below. Why we haven't made these since then, I don't know. If it weren't for my new recipe mission for this week (pork tenderloin!), I'm pretty sure we'd be making these.
Happy cooking to you!
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Beirocks February 22, 2010
Last weekend I finally got the chance to cook in the same kitchen as Chase again. Hooray for Valentine’s Day! Because this recipe takes a little bit of construction, we decided it would be more fun to make together than apart.
I love this beirock recipe, the one I grew up with. We didn’t get it very often because it took some time to prepare. However, half of the 2 hour prep time is letting the dough rise, which is great time for homework/reading/board games/etc. Plus this a great recipe to freeze leftovers for later, so if you do make a batch, know that the work will be worthwhile now and weeks from now (if you can wait that long!)
NOTE: This recipe requires about 2 hours of preparation, including time for the dough to rise.
I love this beirock recipe, the one I grew up with. We didn’t get it very often because it took some time to prepare. However, half of the 2 hour prep time is letting the dough rise, which is great time for homework/reading/board games/etc. Plus this a great recipe to freeze leftovers for later, so if you do make a batch, know that the work will be worthwhile now and weeks from now (if you can wait that long!)
NOTE: This recipe requires about 2 hours of preparation, including time for the dough to rise.
Ingredients
1 lb ground beef
1 package Rhodes frozen dinner rolls (36 count)
1 small green cabbage
2 Tbsp chopped onion
1 cup shredded mozzarella
1 tsp salt
¼ tsp pepper
½ tsp celery seed
1 egg white
1 tsp water
sesame seeds
Directions
1. Right before you begin cooking, remove the dinner rolls from the freezer. Place spaced out on a cookie sheet(s) to thaw. Cover the rolls with a damp paper towel while thawing.
2. Brown ground beef and drain excess fat.
3. While the beef is browning, core the cabbage. Grate about 1 ½ cups with a cheese grater, using the 1 centimeter sized grating face. (Finely chopping would work if you don't have a cheese grater, but it will take longer).
4. Add grated cabbage and chopped onion to the browned meat in skillet. Cover and cook on medium-low until the cabbage is translucent but not mushy (5-10 minutes).
5. Take the skillet off the burner and uncover. Let cool for about 30 minutes.
6. After the mixture is cooled, stir in salt, pepper and celery seed. Add mozzarella and mix.
7. One at a time, stretch the dinner rolls to 3-4 inch rounds. Add a heaping tablespoon of the beef and cabbage mix to the middle of the roll. Pinch closed (see photos below).
8. Place rolls about 1 inch apart, pinched side down, on cookie sheets that have been greased of covered with parchment paper.
9. Cover the rolls again with the damp towels. Set aside to rise for 45 minutes to an hour.
10. After the rise time, preheat the oven to 375 degrees.
11. Beat the egg white with 1 tsp water. Brush the tops of the rolls with the egg white mix and sprinkle with sesame seeds.
12. Bake in the oven for 15 minutes. Serve with mustard and enjoy.
Pinch again.
Pinch the rest of the openings closed.
Place pinched side down on a greased cookie sheet. Brush with egg and
sprinkle with sesame seeds.
Cooked to golden brown and ready for eating. Try them dipped in mustard!
Happy cooking!
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