1 1/4 ounces active dry yeast
2 quarts warm water (110°F)
14 ounces granulated sugar
1 ounce salt (1 1/2 tbsp)
38 ounces all-purpose flour
14 ounces eggs (about 8 total)
5 ounces shortening, melted
88 ounces all-purpose flour
1 egg yolk
2 tablespoons water
FILLING:
10 pounds ground beef (AP) (7 lb EP)
40 ounces cabbage, chopped
3 pounds onion, chopped
1/3 cup worcestershire sauce
2 1/2 ounces salt
1/4 teaspoon black pepper
1 teaspoon ground savory
1 1/2 teaspoons chili powder
Servings: 50
1. Sprinkle yeast over water. Let stand 5 minutes.
2. Add sugar, salt, and 2 lb 6 oz flour to yeast. Mix on medium speed, until mixture is smooth, using dough arm or flat beater.
3. Add eggs and shortening. Continue beating.
4. Add 5 lb 8 oz flour on low speed to make a soft dough. Knead 5 minutes. Cover and let rise until double in bulk.
5. When dough has doubled, punch down and divide into 4 or 5 portions. Roll dough to 1/4-inch thickness. Cut into 4x6-inch rectangles.
6. Place on each piece of dough a No. 8 dipper of filling. Fold lengthwise and pinch edges of dough securely to seal. Place on baking sheets with sealed edges down. Bake at 400°F for 25-30 minutes.
7. Brush with egg and water mixture. Return to oven for 5 minutes.
8. FILLING:
9. Cook beef to an internal temperature of 155°F. Drain.
10. Steam cabbage and onion until slightly underdone.
11. Add seasonings and vegetables to beef. If not used immediately, cool quickly to below 41°F.
VARIATION:
Bierock Pockets. Scale 3 lb dough onto 18x26x1-inch greased pans. Cut dough in half lengthwise. Spread 2 lb beef mixture evenly onto each strip of dough. Roll jelly roll fashion and seal tightly. Place seam side down on greased 18x26x1-inch pan. Bake at 350°F for 30-35 minutes or until done. Cut each roll into 8 portions, 16 per pan.
2 quarts warm water (110°F)
14 ounces granulated sugar
1 ounce salt (1 1/2 tbsp)
38 ounces all-purpose flour
14 ounces eggs (about 8 total)
5 ounces shortening, melted
88 ounces all-purpose flour
1 egg yolk
2 tablespoons water
FILLING:
10 pounds ground beef (AP) (7 lb EP)
40 ounces cabbage, chopped
3 pounds onion, chopped
1/3 cup worcestershire sauce
2 1/2 ounces salt
1/4 teaspoon black pepper
1 teaspoon ground savory
1 1/2 teaspoons chili powder
Servings: 50
1. Sprinkle yeast over water. Let stand 5 minutes.
2. Add sugar, salt, and 2 lb 6 oz flour to yeast. Mix on medium speed, until mixture is smooth, using dough arm or flat beater.
3. Add eggs and shortening. Continue beating.
4. Add 5 lb 8 oz flour on low speed to make a soft dough. Knead 5 minutes. Cover and let rise until double in bulk.
5. When dough has doubled, punch down and divide into 4 or 5 portions. Roll dough to 1/4-inch thickness. Cut into 4x6-inch rectangles.
6. Place on each piece of dough a No. 8 dipper of filling. Fold lengthwise and pinch edges of dough securely to seal. Place on baking sheets with sealed edges down. Bake at 400°F for 25-30 minutes.
7. Brush with egg and water mixture. Return to oven for 5 minutes.
8. FILLING:
9. Cook beef to an internal temperature of 155°F. Drain.
10. Steam cabbage and onion until slightly underdone.
11. Add seasonings and vegetables to beef. If not used immediately, cool quickly to below 41°F.
VARIATION:
Bierock Pockets. Scale 3 lb dough onto 18x26x1-inch greased pans. Cut dough in half lengthwise. Spread 2 lb beef mixture evenly onto each strip of dough. Roll jelly roll fashion and seal tightly. Place seam side down on greased 18x26x1-inch pan. Bake at 350°F for 30-35 minutes or until done. Cut each roll into 8 portions, 16 per pan.
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