Here is a fun recipe to make for Oktoberfest, with a substitution of sausage for the usual hamburger. I like to serve this with Country Potato Soup or Creamy Cabbage with Bratwurst Soup.
In a large mixing bowl combine 2 1/2 cups all-purpose flour and instant yeast.
Heat the whole milk, granulated sugar, butter, and salt just until butter starts to melt (115-120 degrees).
Add warm milk mixture to flour. Stir in eggs and mix until combined. Add in enough remaining flour to make a stiff dough.
Turn out onto lightly floured surface and knead till smooth and elastic for 5-7 minutes. Shape into a ball and place in greased bowl. Cover and let rise until double, for 1 hour.
Make the Filling
While the dough is rising, prepare the ingredients. Using a food processor or Chefs/Santoku Knife and cutting board, coarsely shred cabbage. Mince the yellow onion. Set aside until ready to use.
In a large skillet, brown the sausage. Add in the shredded cabbage, minced onion, water, whole grain mustard, ground thyme, kosher salt and freshly ground black pepper to cooked sausage. Cover and simmer until tender, 20-25 minutes. Drain, if necessary, then set aside to cool.
Assemble the Bierocks
Preheat oven to 350 degrees. When the dough has risen, gently punch down and divide into 12 pieces. Pat or roll each into a 5" circle.
Spoon 1/3 - 1/2 cup meat mixture in the center of each. Bring together in the center and pinch to seal. Place sealed edge down on a baking sheet lined with parchment paper or a silicone baking mat.
Sometimes I like to brush the dough with egg wash (1 egg + 2 tablespoons water) and sprinkle with seed mixture such as Everything Bagel before placing in the oven.
Bake in a preheated oven for 25-30 minutes until golden brown. Keep warm until ready to serve. These may be wrapped in foil and frozen for use later. Makes 12 Bierocks.
Notes
*Unless otherwise noted, all butter used on this recipe site is salted.