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Bierocks (German Stuffed Rolls)

The flavorful combination of beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.

Bierocks (German Stuffed Rolls) torn open to see filling

Oktoberfest in Munich

How we wish we were back in Munich right now.

Saturday marked the start of a huge, two week long celebration of German culture, heritage, and tradition.


Some of you may be thinking, “Wait. I thought Oktoberfest was all about the beer?”

Ok, fine.

People from around the world have gathered in Munich to celebrate these things through one, much more specific thing.


Hofbrauhaus in Munich Germany |

Oktoberfest: The World’s Largest Fair

This 16-day festival, held each year in Munich, Germany is considered the world’s largest fair, bringing over 6 million people to that Bavarian city each year.

To the locals the festival is known as “die Wiesn” after the name of the festival area “Theresienwiese” (literally “meadow of Therese“).

The history of this festival goes all the way back to 1810, but we’ll go into the rich history later this week.

Of the attendees, almost 3/4 are from the surrounding Bavarian region, with the last 1/4 being made up of visitors from all over the world.

These visitors consume liters upon millions of liters of Oktoberfest beer, which must meet special purity requirements.

Basically, it’s one HUGE festival!

Bierocks (German Stuffed Rolls) on a cooling rack

German Bierocks: The Perfect All-In-One Meal

We thought these bierocks would be a great way to kick off the next two weeks, since, what goes better with beer, than a hand-held all-in-one meal?

Bierocks (pronounced bee-ROK) are yeast-raised rolls that are filled with a savory filling.

They originated in Eastern Europe and are very common among German immigrants to the US.

(You can find a similar hand-held meal from Eastern Europe in the Russian piroshki.)

The bread that surrounds the cabbage, beef, and onion filling in these bierocks is dense, eggy, and so delicious that it could be a meal in itself.

But it is also a perfect complement to the savory filling.

It’s sturdy enough to stand up to the filling, but soft enough that you’d swear you were eating your favorite, fluffy dinner roll.

Making Bierocks (German Stuffed Rolls) adding filling

How To Make Bierocks

For what looks like it could be a complicated dish, bierocks are quite simple to make. The most time consuming part is the time it takes for the bread dough to rise, and that’s all hands-off time.

We make use of this time to make the filling, which is just a simple sauteed mixture of beef, cabbage, and seasonings.

Once your dough is risen and ready, you simply divide it into eight portions and roll each into a ball. These balls get flattened a bit, so you can add the filling and create a pocket.

The important part is making sure the dough gets pinched tightly closed around the filling.

You don’t want any filling to spill out before you take a bite!

Making Bierocks (German Stuffed Rolls) wrapping up the filling

How To Reheat Bierocks

We like to make a double batch of these rolls whenever we make them, because they freeze SO well.

We freeze them after baking, so they just need to be thawed on the counter for a few hours. Then a quick stint in the microwave is really all you need to get them nice a warm!

It’s so handy to be able to pull a couple frozen rolls out of the freezer and reheat them for a quick meal!

Bierocks (German Stuffed Rolls) filling up close

Yield: 8 stuffed rolls

Bierocks (German Stuffed Rolls)

Bierocks (German Stuffed Rolls) torn open to see filling

The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer.

Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes


For the Dough

For the Filling

  • ½ lb ground beef (85-90% lean)
  • ½ onion, diced
  • 3 c shredded cabbage (about ¼ of a medium head)
  • ¼ tsp salt
  • ¼ tsp ground black pepper

Last But Not Least

  • 1 Tbsp milk


For the Dough

  1. In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam.
  2. Whisk mixture to combine and whisk in 2 c of flour.
  3. Add melted butter, egg and salt. Whisk to incorporate.
  4. Stir in remaining flour ¼ c at a time until the dough comes together. Turn dough onto your counter and knead, 10-15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.)
  5. Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour. Making Bierocks (German Stuffed Rolls) finishing the dough

For the Filling

  1. While the dough rises, make your filling. In a large non-stick frying pan, brown meat over medium high until mostly cooked, 5-7 min.
  2. Drain as much of the grease from the pan as you can, while not losing the meat from the pan. Return the pan to the heat and add onions. Cook 2-3 min, until they begin to soften.
  3. Add cabbage and cook 7-10 minutes, until cabbage is tender.
  4. Remove filling from heat and season with salt and pepper.

Putting it all together

  1. Knock back the risen dough and turn onto your work surface.
  2. Divide dough into 8 balls (roughly 3 oz each). Flatten each ball to a circle 4-5” in diameter. (If the dough springs back, flatten as much as you can, cover, and let the dough rest for 3-5 min before attempting to flatten further.)
  3. Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear. Making Bierocks (German Stuffed Rolls) adding filling
  4. Bring the edges together and pinch them to seal the dough completely. Continue until all the dough and filling has been used. Making Bierocks (German Stuffed Rolls) wrapping up the filling
  5. Place the shaped bierocks on a greased baking sheet and let rise, covered 30-45 min, until roughly 1.5x their original size.
  6. During the last 10 minutes of rising time preheat your oven to 375F.
  7. Brush the bierocks lightly with milk and bake for 20-25 min, until golden brown and hollow sounding when tapped.
  8. Remove from oven and let cook on a wire rack.


These rolls freeze well after baking. To eat, just take them out of the freezer in the morning and they will be thaw by lunchtime. Warm them in the microwave for 1-2 minutes in 30 second increments to heat through.

Want to convert to WEIGHT measurements? Have a look at our ingredient conversion guide

Nutrition Information:



Serving Size:

1 roll

Amount Per Serving: Calories: 362

Did you make this recipe?

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We’ve updated our pictures since we first shared this recipe on Curious Cuisiniere, but we’ve left some originals here, in case you’ve found us in the past and are looking for that old, familiar image.

The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer. | Curious Cuisiniere

The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer. | Curious Cuisiniere

The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer. | Curious Cuisiniere

The flavorful beef and cabbage stuffed in a fluffy roll makes German Bierocks the perfect hand-held food to go along with your Oktoberfest beer. |



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Amber U

Thursday 29th of April 2021

Never in my life have I made any type of homemade bread or rolls. Your instructions were easy to follow and my bierocks looked great and tasted delicious! My grandma used to make them for me, so thank you for such a nostalgic recipe. If there are any other novice bakers out there, don’t be afraid to try this and be prepared to be super impressed with yourself.

Sarah Ozimek

Tuesday 4th of May 2021

Thanks for your comment Amber! So glad they turned out well for you and brought back memories!


Friday 19th of March 2021

We had a German bakery in town that served what I called beer-rocks. No beer and no rocks. I loved them so much that my grandma and I experimented and made our own recipe. I still make them today. They're a little more filled than yours. Although for a party once, I had my husband help me make tiny finger food sized ones. I add way much more onion and ground pepper than you do. There is something so yummy about the combination with a slightly sweet bun.

Sarah Ozimek

Saturday 20th of March 2021

Agreed. So yummy! Thanks for sharing!

Becca Bentley Hegge

Saturday 13th of March 2021

Made this using left over short ribs cooked in red wine. Meat mixture was delicious will definitely make this again.

Sarah Ozimek

Sunday 14th of March 2021

That sounds like a heavenly filling!


Thursday 4th of March 2021

These were amazing. The dough was delicious & so easy to work with. Being that my husband does not like cabbage I made a bouble batch; one original & the other substituting green pepper for the cabbage. Both were great. I do have one question; can you use a rolling pin to flatten the dough instead of pressing it with your fingers? Don't want to ruin a good thing but it would make it easier creating these little beauties. Thanks for the recipe.

Sarah Ozimek

Thursday 4th of March 2021

Hi Mary. Glad you enjoyed them! Yes, you should be able to use a rolling pin, just be sure not to roll the dough too thin.


Monday 11th of January 2021

Such a lovely, from-scratch recipe. If you're curious "during a power outage, can I bake these on a BBQ grill on an insulated cookie sheet over indirect heat?" the answer is no, no you cannot. "Even with a digital meat thermometer to monitor heat and ensure they don't burn?" No! I made a few hockey pucks before giving up. I look forward to trying again when the power grid cooperates, because I love this authentic recipe. Next time, I will double the salt in the filling, add a little shredded mozzarella because cheese makes everything better, and add a ton of black pepper and some red pepper flakes because we Texans love spice. I will probably divide the doubled dough recipe into at least 20 rolls next time -- they were awfully big at 16 rolls. Going to try the ice cream scoop advice for filling sizing too, as that sounds tidier than trying to make consistent tablespoons. (The dim candlelight wasn't particularly helpful for consistent filling or sealing either, ha!) Of course the power came back on just in time to admire the disastrous grilled bierox I made in the dark. But with a working oven, the next batch is going to be amazing!

Sarah Ozimek

Monday 11th of January 2021

What a memorable experience! Thanks for sharing! Hopefully you have better luck when the power cooperates!

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