This is what Sis is making for supper tonight. I don't think she is making that large a recipe of it though, especially since there are just two of us to eat it.

This recipe is from the Taste of Home files.
This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!—Ellen Batt, Hoisington, Kansas


Bierocks RecipePrep: 30 min. + rising Bake: 30 min.
Yield: 24 Servings

Ingredients
•DOUGH:
•10 to 11 cups all-purpose flour, divided
•1 package (1/4-ounce) active dry yeast
•1/2 cup sugar
•2 teaspoons salt
•2-1/2 cups water
•1 cup milk
•1/2 cup butter, cubed
•2 eggs
•FILLING:
•2 pounds ground beef
•1 large onion, chopped
•2 teaspoons salt
•1 teaspoon ground white pepper
•2 pounds shredded cabbage, cooked and drained

Directions
•For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside.
• In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough.
• Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled.
• Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15-in. x 10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets.
• Bake at 375° for 30 minutes or until brown. Yield: 24 servings.