Cooking and Serving: 80 minutes | 8 bierocks
Ingredients
1 recipe Gluten Free Texas Roadhouse-Style Roll Dough | ½ pound 85% lean ground beef | 1 small onion, peeled and diced
Description
Prep Time: 45 minutes | Cook Time: 35 minutes | Total Time: 80 minutes | Servings: 8 bierocks
Ingredients
1 recipe Gluten Free Texas Roadhouse-Style Roll Dough
½ pound 85% lean ground beef
1 small onion, peeled and diced
2 cloves garlic, peeled and minced fine
½ teaspoon kosher salt
4 ounces diced pancetta or cubed bacon
5 ounces cabbage, shredded
1 ½ tablespoons Worcestershire sauce
1 teaspoon caraway seeds
2 tablespoons (28 g) unsalted butter, melted
Notes
PREPARE THE FILLINGS.
* In a large, heavy-bottom saucepan, sauté the ground beef and onions over
medium-high heat, stirring occasionally, until the beef is browned and the
onions are translucent (about 6 minutes). Add the minced garlic and salt.
Cook, stirring occasionally, until the garlic is fragrant (about 3 minutes).
* Transfer the cooked ground beef, onions and garlic to a small bowl and set
aside, draining any excess fat from the beef. Place the pancetta (or bacon)
in the saucepan and cook over medium-high heat, stirring occasionally, until
the pancetta is browned (about 3 minutes). Add the cabbage, Worcestershire
sauce, then cover and cook until the cabbage is wilted (about 3 minutes).
* Add the caraway seeds and mix to combine, then transfer the cabbage and
pancetta mixture to a separate bowl, draining any liquid. Set aside.
PREPARE THE DOUGH AND THE BIEROCKS.
* Line a large rimmed baking sheet with unbleached parchment paper and set it
aside. On a lightly floured surface, divide the bread dough in half, then
divide each piece in half again until you have 8 equally-sized pieces of
dough. Work with one piece of dough at a time, covering the other pieces of
dough with a moist tea towel to prevent them from drying out.
* Sprinkle each piece of dough lightly with flour as necessary to prevent it
from sticking to the surface, and roll it into a round about 6 inches in
diameter, rolling the edges of each round a bit thinner and keeping the
center of the round a bit thicker. Top with about one-eighth of the cabbage
and pancetta filling, and one-eighth of the beef filling, placing the
fillings in the center of the dough.
* Pull the edges of the dough toward the center, overlapping the dough. Pinch
to seal, then invert each bierock onto the prepared baking sheet, about 2
inches apart from one another.
* Repeat with the remaining pieces of dough and filling. Dust the tops of the
bierocks lightly with more flour and cover the baking sheet with lightly
* Place in a warm, draft-free location to rise for about 45 minutes, or until
the bierocks have swelled to about 150% of their original size (you will not
see a full doubling because of the fillings).
* Turn on your oven to preheat to 350°F.
* Remove the plastic wrap and brush the tops of the risen bierocks generously
with the melted butter. Place the baking sheet in the center of the preheated
oven and bake until the bierocks are golden brown all over (about 15
minutes). Remove from the oven and serve hot or allow to cool completely,
wrap tightly in freezer-safe wrap and freeze in a single layer on a baking
sheet before transferring to a freezer-safe zip-top bag. Unwrap, allow to
come to room temperature and reheat in a toaster oven at 250°F until warm.
If you prefer, instead of allowing the dough to rise slowly in the refrigerator
as directed in the instructions, you may make and use this dough on the same
day. It will not be as easy to handle, however, but you can work with it.
To use the dough the same day it is made, after making the dough, set the
covered dough to rise in a warm, draft-free environment to allow it to rise to
double its size (about 1 hour). Once it has doubled, place it in the
refrigerator for at least 15 minutes or until it is chilled. This will make it
much easier to handle. Then, continue with the rest of the recipe instructions.
Nutrition information is automatically calculated, so should only be used as an