Ingredients:

For 6 servings (they freeze well)

Ingredients: Use frozen bread dough if in a hurry. This bread dough recipe,

it is much better and really worth the effort.

Dough:
2 cups lukewarm Milk
1/4 cup melted Butter and Vegetable Oil
2 Eggs (beaten)
2 packates, 2 tablespoons Yeast
1/4-1/2 cup Sugar (the more is like a cinnamon roll dough)
1 teaspoon Salt
7 cups of Flour ( plus a little more if needed)

Meat Filling:
1 -1/2 lbs. Ground Beef
1 small head Cabbage chopped medium
1 Onion chopped (about 2 cups)
6 cloves fresh Garlic (chopped)
1 tablespoon Chili Powder
1 tablespoon Caraway Seed (optional)
Salt and Pepper (to taste)
1/4 cup Catsup
1 tablespoons Worchestishire Sauce

Egg Wash:
1 egg beaten and mixed with 2 tablespoons water for brushing the
the Buns before baking.

Directions:

This is a typical enriched sweet dough that makes a huge difference in flavor.

1. Make sure the milk is not over 100 degrees. just above cold.
Add the yeast and

Mix the sponge together in a bowl and let sit for 15 or twenty minutes.

2. Mix together the flour and sugar together in a bowl.

Make a well in the center and beat the eggs, add the sponge and work it into the dough.

Add the butter and work it into the dough.
I wondered at first about using 1/2 cup sugar, but think a cinnamon roll dough or a Stollen dough .
It works well even with savory dishes.
I was struck when I first had this pie, that the dough had a nice sweet flavor that blended well
with the savory beef and cabbage filling.
But this is your choice to it is still good however you like it.

3. Chill the dough while you prepare the filling.

Pre heat oven to 350 degrees

4. I gathered the seasonings I like to use, onions, worcestishire, catsup and chili powder.
Brown the ground beef in a frying pan, add the onions and cook till tender.

5. Add the cabbage and cook till tender, and the cabbage and cook till tender.
Add the catsup and worcestershire sauce, and other seasonings like caraway, chili powder,
garlic. This is up to your liking.
Let the filling cool a bit before we load the filling.

6. Divide the dough into 6 equal parts. Roll out into a round 8 inch circle. Put a good cup of filling, as much as you can get in there and leave about an inch for the seam around the pie filling.Press the seam with a fork to create an oval pie, and place on a greased sheet pan or use parchment
paper or silicone mat. These are a similar shape that you would see in a Runza as opposed to a Bierock.

7. I like to brush them with an egg wash, but this is optional.
Bake for 30 min flipping the tray once halfway during baking.

8. To fashion more like a BIerock, put the dough in the center and fold all the edges towrd the middle
to make a round bun like shape.
I like to brush them with egg wash but this is optional.
Bake for 30 min at 350 degrees, flipping the tray once during baking.

I like to serve these with catsup, which is the most traditional way.