Bierocks for Breakfast

Activate the yeast: Dissolve yeast and a pinch of sugar in warm milk (105-110°F). Let stand 5-10 minutes until foamy. This proves your yeast is active.

Make the dough: In a large bowl, combine flour, remaining sugar, and salt. Add yeast mixture, melted butter, and egg. Mix until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.

Let it rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Cook the filling: While dough rises, brown ground beef in a large skillet, breaking into crumbles. Add onion and cook until softened. Add cabbage and cook until wilted, about 8-10 minutes. Season with garlic powder, salt, and pepper.

Add the eggs: In a separate pan, scramble 4 eggs until just set. Fold scrambled eggs into the cooled beef and cabbage mixture. This is the breakfast twist on traditional bierocks.

Divide and roll: Punch down risen dough and divide into 12 equal pieces. Roll each piece into a 5-6 inch circle on a floured surface.

Fill the bierocks: Place a heaping 1/3 cup of filling in the center of each dough circle. Bring up the edges and pinch firmly to seal, forming a smooth ball with the seam on the bottom.

Second rise: Place sealed bierocks seam-side down on a greased baking sheet, leaving space between each. Cover and let rise 20-30 minutes until slightly puffy.

Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown. Brush tops with melted butter immediately after removing from oven.

Serve Kansas-style: Serve warm with yellow mustard on the side for dipping. Bierocks are handheld - perfect for eating on the go during a busy Kansas morning.