Bierocks

• 1/4 cups Onion
• 1/2 pounds Ground Beef
• 2 cups Finely Shredded Cabbage
• 1 Tablespoon Ground Pepper
• 2 Tablespoons Celery Seed, Divided Use
• 1/4 teaspoons Salt
• 1/4 cups Sugar
• 1 package Rapid Rise Yeast (2 1/4 Tsp)
• 1/2 cups Warm Water
• 1/2 cups Milk
• 1/2 teaspoons Salt
• 2 whole Eggs, Beaten
• 4 cups Flour
• 1 whole Egg White, For Egg Wash (optional)

1. To prepare filling, cook the onion and beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble.
2. Add cabbage; cook until cabbage wilts, stirring constantly.
3. Stir in salt, pepper and 1 tablespoon celery seed.
4. Turn off heat and set aside.
5. To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes.
6. Stir in milk, 1/2 teaspoon salt, and eggs.
7. Lightly spoon flour into dry measuring cups; level with a knife.
8. Add flour and the remaining 1 tablespoon celery seed to yeast mixture, and stir to form a soft dough.
9. Turn dough out onto a lightly floured surface.
10. Knead until smooth and elastic, about 8 minutes.
11. Place dough in a large bowl coated with cooking spray, turning to coat top.
12. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size.
13. Punch dough down; cover and let rest 5 minutes.
14. Divide dough in half.
15. Roll each half into a 10 1/2 x 7-inch rectangle on a lightly floured surface.
16. Cut each rectangle into 6 (3 1/2-inch) squares.
17. Working with 1 portion at a time (cover remaining dough to keep it from drying out), spoon about 1/4 cup filling into center of each portion, and bring 2 opposite corners to center, pinching points to seal.
18. Bring remaining 2 corners to center, pinching points to seal.
19. Pinch 4 edges together to seal.
20. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper.
21. Cover and let rise for 20 minutes.
22. Preheat oven to 375 degrees F.
23. Uncover bierocks.
24. Bake at 375 degrees for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped.
25. Remove bierocks from pan, and cool on wire racks.
26. **Optional: for a bakery-type finish, beat 1 egg white and paint egg wash over dough prior to baking.
27. The bread turns a lovely golden brown.
28. Note: Easy to freeze!
29. Once they are done baking, cool completely and then wrap individually in foil.
30. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months.
31. To reheat, thaw in the refrigerator.
32. Place foil-wrapped bierocks in a preheated 350 degrees oven for 15 minutes.

onion, ground beef, cabbage, ground pepper, celery, salt, sugar, yeast, water, milk, salt, eggs, flour, egg

Taken from tastykitchen.com/recipes/main-courses/bierocks/ (may not work)