Every family has comfort food. Beerrocks are mine. Growing up I must have watched my mom make them 100 times. During my time in the military I spend 2 years without visiting home. My homesick stomach was craving beerrocks. I called my mom and asked her the recipe. My first attempt was a success. I have refined my process and now have them dialed in.
It’s important to use home made dough. Many of the people I talked to used store bought frozen dough or biscuit dough. Gross! Making dough is not difficult and the quality is unmistakable. It’s likely the best bread you have ever tasted.
Start first preparing the dough. In a large bowl add the flour, sugar, and yeast. In a separate bowl pour in milk, water, and oil. You will need to hear the wet ingredients slightly. They just need to be warm to help activate the yeast. Combine the wet and dry ingredients in a large bowl and mix well. Add the eggs and continue mixing. Continue adding flour until the dough is the consistency of peanut butter. Cover the bowl with a towel and place it in the oven on warm. Give it about 1-2 hours to rise.
While waiting on the dough start preparing the stuffing. A full batch of dough will make roughly 60 beer rocks. A full batch will require 2 large cabbages and 5lbs of ground beef. Shred the cabbage and cook it in a large pot. Dice an onion and brown it. Then cook it with the beef. Pour off the fat. Once the beef is cooked completely combine the cabbage and beef. Season with salt, pepper, and onion powder. Set the stuffing aside while waiting for the Dough to finish rising.
When the dough has risen remove it from the oven and place it on the counter. Unless you have a nice mixer prepare to get your hands dirty. Take off any rings you have on. Have a 10 pound bag of flour next to you. Begin adding 1 cup at a time and mix the dough thoroughly. Keep adding flour till most of the stickiness is gone. Through flour on the counter and remove the dough from the bowl. Knead it by hand adding small amounts of flour as needed. I don’t have a formula for this. It’s just a feeling I have.
Once the dough is kneaded completely shape the dough to a large ball. Divide the dough in half using a large knife. Continue dividing each section in half until you have a counter full of plumb sized dough balls. One at a time, roll out a ball using a rolling pin. They should look like a taco sized flour tortilla. Add as much stuffing as you can to each beer rock without splitting the dough when you close it. This may take a few attempts to figure out.
Bake each pan of beer rocks at 350 degrees for 17 minutes. They will turn a golden color. As you pull them out of the oven brush melted butter across the top. Let them cool some before eating. I individually wrap each one in a paper towel. If you put them in the refrigerator too soon after cooking they will get soggy from the moisture they let off. The paper towel helps with that. If you have left over dough you can make monkey bread, cinnamon rolls, dinner rolls, or loaves of bread. Bake the loaf for 35-55 minutes depending on how big it is.
The video demonstrates my process for these family favorite. If you have any comments or questions please share them. If you would like to receive other great articles and videos sign up for our email list.
Recipe for a Full Batch
- 2 cups of Flour
- 1 cup of Sugar
- 2 packages of Yeast
- 2 cups of Water
- 2 cups of Milk
- 1/4 cup of Oil
- Warm these ingredients together
- add 2 Eggs
Combine wet and dry ingredients then add roughly 2.5 lbs of flour
Place towel over the bowl and let rise in the oven on Warm
Bake Beerrocks at 350 for 17 minutes