Chef Britt updates a Kansas favorite: Bierocks! She smokes a chuck roast and mixes it with beer-and-mustard-braised cabbage to create her filling. Then she shows you how she makes and bakes the dough for these tasty meat-filled buns!
Once all the beer has cooked off and there is no more liquid bubbling at the bottom of the pot, cut the heat and place the lid on the dutch oven to allow the residual steam to cook the cabbage through.
To make the bierock dough:
In your electric mixer set up with a dough hook, place the milk and instant dry yeast together. Mix until yeast is completely dissolved.
Mix dough for an additional 5 minutes on medium speed.
Turn the dough out and shape into a large round. Allow to proof covered at room temperature for 1 hour and 30 minutes.
(Recipe note: if you intend to bake on a wood-fired hearth, such as the Clementi, begin building your fire during the dough’s bulk fermentation.)
After the bulk fermentation, fold the dough and begin scaling 80-85 gram portions, getting 15 portions total.
Shape the portions of dough into rounds and allow the rounds to bench rest for 25 minutes before building the bierocks. If the timing of your dough is ahead of schedule, you can place the covered rounds in the fridge until ready for further use. Just be sure to allow them to come back to room temperature before filling.
To assemble the bierocks:
To create the filling, chop up the smoked and rested chuck roast and mix with the beer-braised cabbage.
Using a rolling pin and a light dusting of flour on your workspace, roll out the dough rounds into 5-inch discs.
Brush off any excess flour from the dough using a pastry brush and place about 1/2 cup of filling in the center of the round.
Take opposite ends of the round, stretch them out slightly, pull them together, and pinch the ends together in the center. Do this again with the unstretched sides of the round to create a square shape. Pinch together the seams tightly and ensure they are fully sealed. Place them on a sheet pan seam-side-down and keep covered until ready to bake. If your dough is having a hard time staying sealed, dab a little water on the edge of the round before sealing.