Manna From Heaven

This is probably the most-requested baked good I've ever made, thanks to a couple of multi-road-trippin' fools I know. And actually, it's good for summer, too - sure, there's cooking & baking & some "hot in the kitchen" goin' on, but once the bierocks (pronounced BEER-rocks) are done, you've got 12 tasty treats that make great on-the-go lunches & should last for a little while (provided you don't eat them all at once, of course). Room temp, warmed in the oven - they're fantabulous either way. These come courtesy of 18th & 19th century Russian Mennonites & are now also made in south-central Kansas. I'd like to dedicate the posting of this recipe in particular to Gabe Traber - now you've no excuse not to make them yourself, darlin'.

BIEROCKS

For Dough:
1 tsp. active dry yeast
5 cups bread flour (unbleached - as if I needed to specify that)
1/2 cup sugar
Salt (Kosher or sea is always best, fuck iodized)
1 1/2 cups lukewarm milk
10 tbsp. butter, melted
2 eggs, lightly beaten

For Filling:
3 tbsp. vegetable oil
1 yellow onion, peeled & finely chopped
1 lb. ground beef
4 cups shredded green cabbage
1/4 lb. mild cheddar cheese, grated
2 tbsp. dijon mustard
Freshly ground black pepper (as though there were any other kind)

For dough, dissolve yeast in 2 tbsp. warm water in a small bowl. Mix together flour, sugar & 1/2 tsp. salt in a large bowl. Add milk, 8 tbsp. butter, and eggs to yeast, then stir into flour (if dough is too dry, add more water). Turn dough out onto a lightly floured surface and knead until elastic, about 8 minutes. Put dough in an oiled bowl, turning it to coat with oil, then cover bowl with a clean dish towel and set aside for dough to rise until doubled, about 30 minutes. Punch dough down, then set aside to rise for 30 minutes more.

For filling, heat 2 tbsp. oil in a large skillet over medium heat. Add onions and cook until soft, about 15 minutes. Increase heat to medium-high, add beef, and brown for 8 more minutes. Stir in cabbage, cook for 10 minutes, then add cheese and mustard and season to taste with salt and pepper. Cook for 5 minutes more, then set aside to cool.

Preheat oven to 350 degrees. Return dough to floured surface and divide into 12 balls. Roll each piece, one at a time, into a 6" round. Spoon about 1/4 cup beef mixture into the center of each round, then fold edges of round in and pinch closed. Place, seam side down, on an oiled (or parchment paper-lined) baking sheet and set aside to rise for 20 minutes. Bake until golden, 15-20 minutes. Brush tops with remaining 2 tbsp. butter.

Bliss out on one of humanity's utterly perfect creations.