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<blockquote data-quote="Kathie in Thorp" data-source="post: 880697" data-attributes="member: 16769"><p>Skyline, this recipe is pretty much traditional, put together with Rhoades frozen rolls. It is a favorite of Adan and Elliott, from the old country; use your left-over beef roast. Pronouncing it is Bee-rock. Flatten and fill triangles or squares of the dough rolls . . . . </p><p></p><p>****</p><p>We just use "regular" dinner rolls. I wasn't aware they had different sizes but I imagine it doesn't matter too much. The bigger the roll the bigger the bierock. ;-)</p><p> </p><p>As for the recipe, we use roughly equal parts shredded roast beef, onion and cabagge. You can add salt/peper/garlic or whatever suits your taste. First sauté the onion and cabbage a few minutes to take out the crisp, then add the roast beef until it is all warmed through. There may some liquid generated so you'll either want to let that reduce or use a slotted spoon when you scoop out the filling. Too much liquid makes it hard to seal the dough when folding up the corners and it can cause problems when baking. </p><p> </p><p>We usually bake either 8 or 12 to a cookie sheet at whatever temp the rolls are supposed to be baked and pull them out when they are golden brown. My mom likes to leave them in until they are medium brown but we think that's too long. ;-) They are best fresh from the oven but they'll be very hot on the inside, which is another reason my family uses ketchup (or retchup, as the boys call it, if you wish).</p></blockquote><p></p>
[QUOTE="Kathie in Thorp, post: 880697, member: 16769"] Skyline, this recipe is pretty much traditional, put together with Rhoades frozen rolls. It is a favorite of Adan and Elliott, from the old country; use your left-over beef roast. Pronouncing it is Bee-rock. Flatten and fill triangles or squares of the dough rolls . . . . **** We just use “regular” dinner rolls. I wasn’t aware they had different sizes but I imagine it doesn’t matter too much. The bigger the roll the bigger the bierock. ;-) As for the recipe, we use roughly equal parts shredded roast beef, onion and cabagge. You can add salt/peper/garlic or whatever suits your taste. First sauté the onion and cabbage a few minutes to take out the crisp, then add the roast beef until it is all warmed through. There may some liquid generated so you’ll either want to let that reduce or use a slotted spoon when you scoop out the filling. Too much liquid makes it hard to seal the dough when folding up the corners and it can cause problems when baking. We usually bake either 8 or 12 to a cookie sheet at whatever temp the rolls are supposed to be baked and pull them out when they are golden brown. My mom likes to leave them in until they are medium brown but we think that’s too long. ;-) They are best fresh from the oven but they’ll be very hot on the inside, which is another reason my family uses ketchup (or retchup, as the boys call it, if you wish). [/QUOTE]
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