Ultimate German Bierocks: Irresistibly Mouthwatering

1. Spray a 13×18-inch rimmed baking sheet with cooking spray. Place frozen rolls onto the baking sheet and cover with sprayed plastic wrap. Let thaw and rise until doubled in size, 3 to 5 hours.

2. About 45 minutes before the dough has fully risen, heat 1 tablespoon oil in a large pot over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in onion and cook until soft and translucent, about 5 minutes. Add cabbage and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper, then spread mixture onto a rimmed baking sheet. Let cool until dough is ready, 20 to 30 minutes.

3. Heat 2 inches oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).

4. While the oil is heating, flatten a dinner roll with your hands or a rolling pin; place several tablespoons of cooled cabbage mixture into the center. Pull dough edges over the filling and pinch to seal. Repeat with remaining rolls and filling.

5. Working in batches of three, fry bierocks in hot oil until golden brown, 2 1/2 to 3 1/2 minutes per side. Drain on paper towels.

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.