I love these little breads because of their surprise filling. They perfect to serve with soup or make great appetizers. Enjoy!
Filling:
1/2lb seasoned ground turkey or beef.
I season the turkey or beef as follows:
1/4 cup chopped onions
4 oz tomato sauce
1 garlic clove minced
1/4 teaspoon of salt
1/4 teaspoon of cumin
1/4 fresh oregano
1 cup shredded carrots
Coat cast iron skillet with olive oil. Brown turkey or beef. Add all the ingredients mix and stir while cooking on med/high heat until meat is fully cooked. Cover and chill while you prepare dough.
Dough:
1/4 cup sugar
1 package of dry yeast
1/2 cup warm water
1/2 cup 1% milk
1/4 cup vegetable oil
3/4 teaspoon salt
2 large eggs, lightly beaten
4 cups bread flour divided
1. Dissolve sugar and yeast in warm water. Let stand for 5 minutes.
2. Stir in milk, oil, 3/4 teaspoon of salt and eggs.
3. Add 3 1/2 cups of flour leveled with a knife.
4. Stir to form soft dough.
5. Turn dough out on lightly flour surface
6. Knead until smooth and elastic (about 8 minutes)
7. Add flour one tablespoon at a time to keep flour from sticking to hands
8. Place dough in a large warm bowl coated with olive oil. Turn dough to cover in oil.
9. Cover and let rise for 1 hour.
10. Punch dough down and let rest 5 minutes
11. Divide dough in half. Roll each half into a 10 x 7 rectangle on a lightly floured surface.
12. Cut rectangle into 6 squares. (Cover remaining dough to keep from drying.)
13. Spoon a tablespoon full of filling into the center of the rectangle.
14. Bring two opposite corners of dough to the center and pinch. Repeat with the other two corners. Pinch all four corners together. (repeat until all the dough is used)
15. Place Bierocks, seams down on a large baking sheet covered in parchment paper.
16. Cover and let rise 20 minutes.
17. Preheat oven to 375*
18. Uncover bierocks and bake at 375* for 15 minutes or until they are browned on the bottom and sound hollow when tapped.
19. Remove and cool on wire rack
Once baked these bierocks can be frozen up to 3 months. Wrap each individual in foil and place in a ziploc freezer bag. To reheat, thaw in refrigerator. Place wrapped bierock in pre-heated 350* oven for 15 minutes. Viola!
