Bierocks are a kind of portable sandwich with a pocket of filling inside a yeasted-dough bun. The filling is usually made with pork and onions. The origin is thought to be Eastern European and they are regional hits in the United States. In Nebraska, a version called a Runza is quite popular.
I wanted to make a lighter version so I came up with a very flavorful combo made out of ingredients that are usually found in the average kitchen. Bierocks freeze extremely well and are great to make ahead for lunches or for a potluck.
To serve, simply thaw and microwave for 35 seconds. The champagne mustard is a perfect accompaniment.
Bun Ingredients:
- 540 grams (4 ½ cups) Bread Flour
- 50 grams (¼ cup) Sugar
- 28 grams (4 tbsp.) Dry Milk Powder
- 2 tsp. Active Dry Yeast
- 2 tsp. Salt
- 50 grams (¼ cup) Vegetable Oil
- 1 Large Egg
- 270 grams (1 ¼ cups) Warm Water
- 1 tbsp. Melted Butter for brushing
Filling Ingredients:
- 2 Large Carrots (150 grams) peeled and diced
- 2 Medium Stalks Celery (100 grams) diced
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 1 tsp. Herbs de Provence
- 2 tbsp. Butter
Directions:
Step 1: Combine the dry ingredients for the buns. Add egg, oil and warm water, mix and knead for about 8-10 minutes. Set aside in an oiled bowl, cover and let rise until doubled in size – about an hour.
Step 2: Peel carrots and dice. Dice celery. Steam until cooked through – about five minutes. Add butter, salt, pepper and Herbs de Provence and stir until the butter is melted. Set aside to cool.
Step 3: After the dough has doubled in size, knead it for a second time. Weigh out three ounce portions and work with the hands to form a cohesive ball. Flatten out enough to be able to place a dollop of filling in the middle. It’s probably 1 ½ to 2 tablespoons worth.
Bring together the edges of the dough around the filling and pinch to seal. Cup the bun in the palms of the hands and shape into a smooth ball. Place on a sheet tray covered with parchment paper or silicone mat. After all the buns are formed, allow to rise for about an hour.
Step 4: Preheat the oven to 375°F. Bake for 18-20 minutes. Brush with one tablespoon of melted butter when finished baking.
Champagne Mustard
Yield: 2 ½ cups
- ⅔ cup Coleman Dry Mustard Powder (2 oz. tin)
- 1 cup Sugar
- 3 Large Eggs
- ⅔ cup Champagne Vinegar
Mix mustard powder and sugar. Add eggs one at a time, beating well. Gradually add vinegar while continuing to mix well.
Microwave for two minutes, stir and microwave for another two minutes. Refrigerate. Good for up to six months.
