Friday, March 11, 2011

Lazy Days Bierox

I remember when I was a kid, I would groan and whine when we had bierox at school.  I thought they were soooo gross!!!!  Now, I dream of bierox.  Can I please go back in time?  I would eat the school cafeteria's bierox every day until I foundered on them. 

I overheard someone talking about bierox a couple of years ago, and I eavesdropped until I heard their secret.  The secret is to use packaged frozen dinner rolls for the bread of the bierox.  Genius!!!!!  I am all about shortcuts!

I buy Rhodes White Texas Rolls for the breading.  You can find them in your local grocery store in the frozen bread area.  

Place the frozen rolls onto a greased baking pan.  Let the rolls rise for 3-5 hours.  There is also a speedy rise option that takes 1 1/2 hours listed on the back of the package.  You know for those of you that get busy with life and forget to set them out in time.

Brown the hamburger.

Season the hamburger as you please.  I just used salt and pepper.  I don't usually get very fancy with my seasonings.  Unless I feel like being fancy, then I am real fancy.

Drain the grease off the hamburger.

Then I get real sneaky or lazy, however you want to put it.  For the cabbage in the bierox, I just use the packaged coleslaw.

Top the hamburger with cabbage coleslaw.

Put the lid on your pan to let the coleslaw steam.

After the coleslaw is limp combine it with the hamburger.

Look at those plump rolls.  Aren't they big and fluffy?  No?
They should be.  Don't be like me.  Be a good baker, let your buns rise. 
I am in the middle of a big feud with yeast.  So far it is winning.  The last couple of things I have tried to make that involved yeast were a total flop. 
So, you have let your rolls rise and they are big and fluffy, right?

Pick up a roll, and flatten it into a pancake with your fingers.

Add the hamburger mixture to the middle of your flattened roll.

Pinch the roll together so the hamburger mixture won't fall out.

Place the bierox seam side down on the baking sheet.

Lather, rinse, repeat.  I mean, I mean repeat.  Please don't lather and rinse.  I got my directions confused with another process.

Then put the bierox in the oven.

Once the bierox are nice and toasty and light brown on the top, remove from oven.
Just because I am me, I butter the tops of the bierox after I pull them from the oven.  I want to run the extra lap, right?  No, I don't and I won't run that lap, but I love butter.

Mmmmm, look at those delicious bierox. 

Enjoy with some mustard on the side, or not.  Whatever floats your boat.  I prefer Boetje's.  It has a delicious flavor with a kick.

Make a lot more than you think you will need.  You will eat them, trust me on this.  I always make a double-batch. 

Here is the recipe in a handier format.

Lazy Days Bierox

Dozen Rhodes White Texas Rolls
1 lb hamburger
Salt and Pepper, or seasonings of choice
2 c coleslaw
mustard, optional

Place a dozen Rhodes White Texas Rolls on a greased baking sheet. Allow to rise in a warm room for 3-5 hours. 
Preheat oven to 350 degrees.
Brown hamburger over medium-high heat in a larger skillet.  Season as desired.
Once hamburger is completely cooked, drain the fat.
Reduce heat to low.
With hamburger in the bottom of your skillet, place 2 cups of coleslaw on top.  Place the lid on your pan and let coleslaw steam for 15-20 minutes.
Combine hamburger with coleslaw.
Flatten the roll with your fingers.  Add 1/4 cup of hamburger mixture to the flattened roll.  Pinch together the sides of the roll so the hamburger mixture won't fall out.  Place seam side down on your baking sheet.  Repeat.
Place bierox in the oven and bake for 15-20 minutes until they are light brown on top.
Remove from oven and lather butter over the top of the bierox. 

Thanks for stopping by,

1 comment:

Lakin K said...

First of all, I'm laughing that you dreaded them back in school because Christy and I were the ones begging Ellen for them! haha! But thanks for posting the easy recipe. That was just what I was looking for. Can't wait to try them!!!