Pioneer Woman Bierocks Recipe

So this Pioneer Woman Bierocks Recipe — it’s basically a warm bun stuffed with meat and cabbage and onion and yeah it sounds meh but it’s actually so good. Fluffy outside, savoury middle, total winter-vibe meal. Cheap. Freezable. Kinda therapeutic to make.

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Ingredients Needed

• 2 cups warm water: needs to be warm, not hot. like baby-bath warm.
• 2 packets active dry yeast (0.25 oz each): this is what makes the dough rise.
• 7 cups all-purpose flour: yeah, it’s a lot. get ready to knead.
• ½ cup white sugar: not just for sweetness — helps the yeast too.
• ¼ cup margarine, softened: works fine. don’t overthink it.
• 1 large egg: holds the dough together.
• 2 tsp salt
• 1 pound lean ground beef: cook it till crumbly.
• 6 cups shredded cabbage: looks like a mountain, it cooks down.
• 1 cup chopped onion: adds flavour, that’s all.
• 1 tsp salt
• 1 tsp black pepper
• ¼ cup melted butter: for brushing. don’t skip it.

How To Make Pioneer Woman Bierocks

Start the Dough

Mix warm water and yeast in a big bowl. Let it sit like 10 mins. If it doesn’t get frothy, it’s dead. Start over. Annoying but necessary.

Mix the Dough

Add half the flour, sugar, margarine, egg, salt. Stir. Add the rest of the flour a bit at a time till it forms a dough. Might get sticky. Keep going.

Let It Rise

Grease another bowl. Put the dough in. Cover it. Let it rise for an hour at room temp — or shove it in the fridge for a few hours if life’s chaotic.

Make the Filling

Brown the beef in a skillet. Add the cabbage, onion, salt, pepper. Cook on medium-low till the cabbage softens. Let it cool. No seriously. Hot filling ruins the dough.

Shape the Bierocks

Split dough into 20 chunks. Flatten one in your palm, put in some filling (about 2 tbsp), fold over and seal it tight. Like a bun. Seam down on a greased baking sheet.

Second Rise

Cover the buns and let ‘em puff up for an hour. Don’t rush. Makes a difference.

Bake + Finish

Bake at 350°F for 25 mins. Golden brown is the goal. Then brush with melted butter straight out of the oven. Eat warm or cold.

Recipe Tips

• Cool the filling before stuffing — really. It’s not a “maybe.”
• Don’t flour your surface. The dough doesn’t need it. Just makes it dry.
• Skip the margarine if you hate it — butter works.
• Pair with soup or just eat with mustard. Up to you.

How to Store & Reheat

• Room Temperature: Up to 8 hours, covered with a towel.
• Fridge: 3 days max in an airtight container.
• Freezer: Wrap in foil or plastic, freeze up to 3 months. Oven reheat at 350°F for 15–20 mins.

Nutrition Facts (Approx. per serving)

• Calories: 510
• Sodium: 559mg
• Protein: 22g
• Fat: 17.7g
• Carbs: 63.9g
• Fibre: 3.7g
• Sugar: 2g

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