Nebraska Beef Buns

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Also called Bierocks. These are essentially a portable meal, like a Cornish pasty or an empanada, but from the midwest!

Ingredients

Dough

• ½ C milk
• ½ C water
• 6 Tbsp butter
• ¼ C sugar
• 3½ - 3¾ C flour
• 1 Tbsp yeast
• 1 large egg, beaten
• 1 large egg + 1 Tbsp water, beaten together (Yes, this and the previous items)

Filling

• 4 tsp neutral oil
• 2 lbs lean ground beef
• salt
• ground black pepper
• 1 onion, chopped
• ½ small head of green cabbage, cored and chopped (about 4 C)
• 1 C chicken broth
• 2 C monterey jack cheese, shredded

Steps

1. Combine with milk, water, butter, and sugar in a microwavable container. Microwave until temperature registers 110°F, about 1-2 minutes.
2. Using a stand mixed fitted with a dough hook, mix 3½ cups flour, yeast, and salt until combined. With mixer on low add milk mixture and the beaten egg until incorporated. Increase speed to medium-low and continue to mix until dough is smooth and pulls away from the sides of the bowl. If part way through the dough looks wet, add the additional ¼ cup flour. Cover and let rise until doubled in size, about 50-60 minutes.
3. To make the filling, heat oil in dutch oven over medium-high heat. Add ground beef, salt and pepper (about 1 tsp each, or to taste). Cook, breaking up into small pieces until liquid evaporates and meat begins to sizzle. Drain meat and set aside.
4. Add in more oil to the same dutch oven and heat over medium-high heat. Add onion and cook, stirring occasionally until it begins to brown. Stir in drained beef, chopped cabbage, and chicken broth. Bring to a simmer, cover and cook until cabbage is tender (about 5 minutes). Uncover and continue to cook until liquid evaporates and mixture begins to sizzle. Season with salt and pepper to taste. Transfer to a bowl and let cool for 15 minutes. Stir in cheese and then let cool to room temperature.
5. Adjust oven racks to upper middle and lower middle positions. Preheat to 375°F. Line 2 baking sheets with parchment paper.
6. Transfer dough to a lightly floured surface and divide into 12 equal portions (about 2¾ ounce each). Working with 1 dough ball at a time, roll out into a 5½ inch round. Transfer ½ cup of filling, pressing to compact. Stretch the edges of the dough to just cover the filling, pinch together to seal.
7. Arrange 6 beef buns on each sheet, seam side down. Cover and let rise until double in size, about 45-60 minutes.
8. Brush beef buns with egg and water mixture. Bake until golden brown, about 22-25 minutes. Cool on a wire rack for 15 minutes. Serve warm.

Tips

• Reheat from fridge at 350°F for about 10 minutes.
• From frozen reheat at 350°F for 50 minutes, start them in foil for the first 40 minutes and unwrap for the last 10.