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Beirocks Recipe

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This recipe for Beirocks, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Ruth May
Added: Saturday, February 23, 2008
Category:
Category:
Ingredients:  
Ingredients:  
Bread:
1 Tbsp. Dry Yeast
1 Cup Warm Water
2 Tbsp. Sugar
2 Tbsp. Oil
1 Tsp. Salt
1 Egg
3 to 3 1/2 Cups Flour
Filling:
1 Lb. Ground Beef, browned, drained
4 Cups Cabbage, finely shredded
1 Sm. Onion, finely chopped
1-1/2 Tsp. Salt
1/8 Tsp. Pepper
Directions:
Directions:
Combine bread ingredients and knead 5 minutes. Let raise to double in greased bowl. Roll to 16” square on flour covered board. Cut into 16 squares, 4 inches each. While bread is rising, combine filling ingredients and simmer until tender, 10 to 15 minutes. Put 1/4 cup of filling in the center of each square of dough. Bring opposite corners together and seal bread dough around filling. Place seam side down on greased baking sheet. Let rise to double and bake at 350º for 20 to 25 minutes.

 

 

 

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