Sourdough Bierocks

Servings bierocks

Calories 446

Prep Time 30

Cook Time 30

Resting Time 10

Total Time 11

INGREDIENTS

Feed Your Starter

14 g sourdough starter
70 g water
70 g bread flour

Main Dough

185 g whole milk
50 g sugar
150 g active sourdough starter that you made, from above
28 g unsalted butter (softened)
1 egg
425 g all-purpose flour
10 g salt

Filling

2 tsp olive oil
1 lb 80/20 ground beef
1 white onion (diced)
4 cloves garlic (minced) optional
1 tsp umami seasoning optional
4 tbsp unsalted butter
450 g shredded cabbage approx. 5 cups
2 tsp Worcestershire sauce optional
salt and black pepper to taste

Egg Wash

1 egg
1 tsp sugar

Instructions

Feed your starter: The night before, combine 14 g sourdough starter and 70 g water. Then, add 70 g bread flour and stir until smooth. Cover loosely to ferment overnight (10-12 hours). If you already have 150 g active starter ready to go, you can skip this step.
Mix the dough: In the morning, in a large mixing bowl (or a stand mixer), mix together 185 g whole milk, 50 g sugar, 150 g active sourdough starter, 28 g unsalted butter (softened), 1 egg, 425 g all-purpose flour, and 10 g salt. Knead until a soft, smooth dough forms, which takes about 10-15 minutes by hand or 7-12 minutes in a stand mixer on a low speed (typically Speed 1 or 2). Your finished dough should be tacky but not stick to your hand or your surface.
Bulk fermentation: Place dough ball in a greased bowl, turning to coat the dough. Cover and let rise in a warm spot until doubled in size, about 7-8 hours at 80°F (26.5°C). If your environment is cooler, expect a longer timeline.
Optional cold proof: For deeper sourdough flavor and a longer, slower fermentation, refrigerate the risen dough for 12–36 hours. It does not need to return to room temperature before shaping.
Prepare the filling: While the dough is rising, make the filling. Heat 2 tsp olive oil in a large skillet. Brown 1 lb 80/20 ground beef with 1 white onion (diced) over medium heat until mostly cooked, about 5-7 minutes. Drain excess fat if needed. Add 4 cloves garlic (minced) and 1 tsp umami seasoning. Cook 1 minute more, or until fragrant. Add 4 tbsp unsalted butter, 450 g shredded cabbage, and 2 tsp Worcestershire sauce. Cook about 10 minutes more, or until cabbage is tender. Season with salt and black pepper to taste and remove from the heat to cool.
Depending on your timing, you can refrigerate the filling until your dough is ready. Just make sure to bring it to room temperature before using — cold filling may cause a dense, gummy line in the interior.
Shape the dough: Line a half sheet tray with parchment paper or a Silpat. Turn the dough out onto your work surface, and give it a quick knead. Divide into 14 pieces, about 60–65g each. For the following steps, you shouldn't need bench flour, but if your dough is really sticky, do a light dusting to help.
Form each piece into a ball by pinching the bottom seam closed, then rolling it against the counter under your palm until smooth. Consider covering the dough balls as you work so they don't dry out.
Working one dough ball at a time, flatten it into a 6" circle, aiming to make the center a little thicker than the edges. Dab water around the edge of the dough circle. Spoon 1/3 cup of the filling into the center.
Gather the edges of the dough up and around the filling, pinching them together at the top to seal. Place seam-side down on your prepared pan. Repeat with the remaining dough and filling.
Second proof: Cover and let rise in a warm spot for up to 2 hours, ideally at 80-85°F (27-30°C). You may not notice much visual change, but this proofing time helps create much softer rolls.
Preheat oven and make egg wash: Toward the end of the second rise, preheat your oven to 400°F (205°C). In a small bowl, whisk together 1 egg with 1 tsp sugar.
Brush the bierocks with the egg wash and bake for 30-35 minutes, rotating the pan halfway through. They're done when the tops are golden brown. Let cool on a wire rack.
Store in the fridge for up to 5 days or the freezer for up to 6 months.

Notes

Freezer storage: These rolls freeze really well – wrap individually in plastic wrap and put in a freezer-safe zip-top bag. To thaw, take one out of the freezer and let it rest on the counter. By lunchtime, it'll be thawed. Warm in the microwave in 30-second intervals until heated through.

Nutrition Facts

Sourdough Bierocks

Serving Size

1 bierock

Amount per Serving

Calories

446

% Daily Value*

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

376

Potassium

333

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

190

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.