Bierox

Bierox

This recipe has one of the humblest beginnings, and is one of Brandon’s ultimate comfort foods.  The recipe was handed down from his mother, who first enjoyed it at an elementary school cafeteria in the panhandle of Oklahoma.  It’s easy to make, but does take a little bit of time to let the dough rise.  Makes about 12 buns, 2-3 per serving for dinner.






Ingredients
Filling
1 lb ground turkey
1 white onion, diced
1 medium head of cabbage, sliced
1 tablespoon salt
½ teaspoon pepper
¼ teaspoon allspice

Dough

2 packages yeast
2 cups warm water
4 teaspoons shortening
1 teaspoon salt
4 tablespoons sugar
6 cups flour

Directions

Filling
Brown turkey meat with onion and drain. Add rest of ingredients, cook on stove for about 20 minutes or until cabbage is soft.  Remove from heat and let cool.  Be careful not to add too much allspice. 
Dough
Mix yeast into flour and other dry ingredients. Add warm water, mix well.  Knead the dough and let rise twice. 

Divide dough into small balls, roll out onto floured board to approx 1/8 to ¼ inch thick, cut into squares.  Place filling in the middle, and pull the corners together to make bun.  Place on a cookie sheet, folded side down.  Brush top with melted butter and bake for 20 minutes at 375F. 

Cut the top open and serve with yellow mustard.  Surprisingly enough, this does not taste any better with spicy mustard.

We usually have some extra dough to make bread from.  Cook at 375F for around 25 minutes.

Cost

Ground Turkey $3.39
White onion $1.21
Cabbage: $1.57
Yeast: $0.61
On Hand (flour, sugar, salt, pepper, allspice, shortening): $1.00
Total:  $7.78
Per bun: $0.65

Leftovers

These freeze and reheat well.  It makes a very easy lunch for work.