Bierocks (Beer Rocks) – Burger/Sauerkraut stuffed rolls

20160303_165616I’m not sure which one of my parents used to make these, and I’ve changed it a bit from the original – I have no idea what the original was now though I know the cheese was added by me – but I always thought they were called Beer Rocks – Little stuffed buns rocks you were supposed to have a nice cold beer with.

I have since learned they have a German beginning called Bierocks.

The recipe I have is very simple, easier than the “from scratch” recipes I’ve read, and it’s really quick if you use a frozen dinner roll dough such as Rhode’s brand. I sometimes cheat and use the rolls, sometimes I make the dough from scratch and add some course ground pepper and garlic to the dough for a little more zip. (Basic bread recipe at the bottom of the page.)

I grew up on these, and I love them. With a little mustard and/or ketchup to dip. And a cold beer always goes well with them!

If making fresh dough, always a yeast bread, let it rise once, punch it down, and form the bierocks, then let them rise again before baking.

If using frozen, thaw then form bierocks and then let rise before baking.

If using the bread recipe at the bottom of the page, double the beef mixture recipe. It made 15 large rocks. You can make them smaller, too. The ones I make are meal size.

  • 1 ½ lb lean ground beef or lean pork/beef mixture
  • 1 16-oz can sauerkraut, washed, drained and squeezed dry
  • 1 pkg onion soup mix (1/4 cup)
  • Pepper and garlic powder to taste.
  • 1 slice of cheese for each rock.

Mix beef, sauerkraut, pepper, garlic and onion soup mix into a loose mixture (do not over mix – do not form into a ball like meatloaf)

I don’t really know how much dough I use for each. After I punch down the raised dough, I simply pull off about fist-sized chunks (I make big rocks) and roll it out into a circle (or oval) on a lightly greased cutting board – grease your rolling pin too! Roll out to about 1/8″ thick.







Place a slice of cheese in the center of the dough.20160303_143935

Do not pack the filling into a meatball. It will cook weird if you do. Using a 1/3 cup measuring cup, lightly scoop a rounded cup and carefully place the filling in the middle of the dough.

Carefully raise edges and pinch to seal. Make sure the dough is not too thin so it will “leak” and make sure you pinch it closed tightly so it doesn’t pop open.

Place seam side down on baking sheet covered with parchment paper and spray lightly with olive oil spray. Let rise for an hour or so. They’ll get even bigger in the oven when baking.

Bake at 350 degrees until golden brown and hollow sounding when thumped with fingernail – 20-25 minutes.

The best part about these, besides their awesome flavor, is that they freeze well for quick snacks. Cool to room temperature and then wrap each one individually in plastic wrap, then place in a freezer bag. To reheat – one to one and half minutes on high in the microwave.


Basic White Bread Recipe from Robin Hood Flour website (works with any all-purpose flour)

  • 1 tsp   ( 5 mL )  granulated sugar
  • 1/2 cup  ( 125 mL )  water, warm
  • 1 envelope   ( 8 g )  active dry yeast (2 1/4 tsp/11 mL)
  • 1 cup   ( 250 mL )  milk, warm
  • 2 tbsp   ( 30 mL )  butter
  • 2 tbsp   ( 30 mL )  granulated sugar
  • 1 1/2 tsp  ( 7 mL )  salt
  • 1/2 cup   ( 125 mL )  water, warm
  • 5 1/2 cups   ( 1375 mL )  all-purpose flour
  1. Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large mixing bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  2. Combine milk, butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  3. Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
  4. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  5. Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper and tea towel.
  6. Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  7. Punch Down. Turn out onto lightly floured board and divide into 2 equal portions. Cover and let rest for 10 minutes.

After it rests, you can start pinching off pieces to form your rocks.

I added in about 2 Tblsp granulated garlic and about 1-2 tsp course ground black pepper in step 2.

I also used my KitchenAid mixer and let it “knead” for about 5 minutes, adding enough flour until it was elastic and just the tiniest bit sticky, but able to work with. Then I turned it out on a floured countertop and kneaded four or five times, adding in enough flour until it wasn’t sticky. Then I placed it in a well-greased bowl, turning once, covered with plastic wrap and a tea towel to let rise for 1 hour.



One thought on “Bierocks (Beer Rocks) – Burger/Sauerkraut stuffed rolls

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s