Ingredients

Dough:

• 240 ml warm milk (110°F/43°C)
• 60 ml water (warm, around 110°F/43°C)
• 1 large egg (lightly beaten, ~50 g)
• 57 g unsalted butter (softened or melted)
• 420 g all-purpose flour
• 25 g granulated sugar
• 5 g salt
• 7 g active dry yeast (or one packet)

Filling:

• 450 g ground beef (1 lb)
• 1 medium onion (finely chopped)
• 350 g green cabbage (finely shredded, about 1/2 a medium head)
• 1 teaspoon salt
• 1/2 teaspoon black pepper (or to taste)
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon Worcestershire sauce (optional)

Instructions

Make the Dough:

1. Add all dough ingredients to your bread machine in the order recommended by the manufacturer (usually liquids first, then dry ingredients, with yeast on top).
2. Select the Dough Cycle and start the machine.
3. Once the cycle is complete, remove the dough and place it on a floured surface.

Prepare the Filling:

1. In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat if needed.
2. Add the chopped onion and shredded cabbage to the skillet. Cook for 7–10 minutes, stirring occasionally, until the onion is soft and the cabbage is tender.
3. Season with salt, pepper, garlic powder, and Worcestershire sauce (if using). Adjust to taste.
4. Remove from heat and let the filling cool slightly.

Assemble the Bierocks:

1. Divide the dough into 12 equal portions. Roll each piece into a circle about 5–6 inches in diameter.
2. Place 2–3 tablespoons of filling into the center of each circle.
3. Fold the edges of the dough over the filling, pinching tightly to seal. Place seam-side down on a parchment-lined baking sheet.

Bake:

1. Preheat your oven to 375°F (190°C).
2. Bake the bierocks for 20–25 minutes, or until golden brown.
3. (Optional) Brush with melted butter immediately after baking for a soft, shiny crust.