Beirocks (German Stuffed Bun)
Miz Helen's Kitchen
4 to 6 Dozen Medium Size Buns
Ingredients
Filling
3 pounds ground chuck
3 pounds hot sausage
2 packages Dry Onion Soup Mix
3 (27 ounce) cans Sauerkraut
1 (10 ounce) Instant Potato Flakes
Dough
9 cups all purpose flour
4 eggs, beaten
1/2 cup sugar
1-1/2 scalded milk
1-1/2 cups water
1 teaspoon salt
2 packages instant yeast
2 sticks (16 tablespoons) butter, melted
Directions
The Filling
In a large skillet, brown the chuck and hot sausage until just browned.
Add the Dry Onion Soup Mix making sure it is well mixed.
Add the 3 cans of Sauerkraut, and mix well.
Add the Instant Potato Flakes and mix well.
Cook for about 5 minutes on medium heat.
Remove from heat and set aside until ready to use for the filling.
"The Tupperware Dough"
In a Tupperware Mix-N-Fix Bowl or any large plastic bowl, measure 9 cups unsifted flour. Make a well in the bottom of the bowl.
Scald 1-1/2 cups milk then add 1-1/2 cups of water to the milk to cool it down, set aside.
In another bowl, whisk 4 eggs until beaten add 1/2 cup sugar, 1 teaspoon salt, stir in the warm scalded milk and water.
Pour the liquid into the well hole in the flour.
Sprinkle the yeast on the top of the liquid. DO NOT MIX, seal, burp and set in warm water for about 30 minutes. The seal will pop off when the dough is ready about 30 minutes. If you are using another kind of plastic bowl, just seal the top with a plastic wrap and set it in the sink with some warm water. for about 30 minutes.
While you are waiting, melt the 2 sticks of the butter.
After the 30 minute time:
Take the bowl out of the water and remove the covering.
Pour the butter into the well and mix into the yeast then carefully gather in the flour until you have gathered in all of the flour and a dough has formed.
Replace the seal or the covering on the bowl again and set it in some warm water in the sink. Let the dough set for about 40 minutes, until the dough is doubled.
Turn the dough out to a floured surface and knead for about 10 minutes.
Pinch off a small piece of dough and roll it out flat, then add two tablespoons of the filling, fold in the sides and pinch the top closing the bun.
Place on an un-greased baking sheet and bake for 350 degrees for 20 to 30 minutes, until golden brown.
Serve with yellow mustard as a dipping sauce.
Enjoy!
Recipe Tip
These will freeze great for about 3 months.