Because I am at least 1/16th German

In my ongoing endeavor to be one of those domestic type peoples, I decided to try to make some Bierocks from scratch. In the past I have made Bierocks with Rhodes rolls and without cabbage because...well...it just seemed easier.

No more. I decided to embrace my Germanish heritage and go for the real thing.

I have been making a cookbook this summer of recipes that I've found online and want to try out or recipes that are some of our favorites. 

Here is my handwritten bierock recipe. Handwritten, because, um...well, paper and a pencil are cheaper than a printer and ours broke in the move. 

I don't know how people that don't have a Kitchen Aid make anything. I use mine at least three times a week. 

This is my favorite bowl to let dough rise in. 

While your dough is rising you can brown up some meat. I am not using all this meat for the bierocks, but when I brown up meat, I like to do a big batch and stick the rest in the freezer. 

Take out the extra meet and add some cabbage and onions. 

This dough didn't rise very fast. It is not my usual dough recipe. It was supposed to double in size in an hour. I waited another hour. 

Bake 10 - 12 little balls of dough and then roll the dough out into circles and fill with meat mixture. 

And if you find little finger pokes in your dough and it looks like somebody grabbed a taste....

It is probably this little girls fault. 

I decided to brush them with egg wash - it made them smell delicious while they were baking and made them extra golden brown. 

Ready to go into the oven. 

Roughly 20 minutes later they are ready to go. 

Mmmm...delicious.