It’s Friday! I drove the kids to school for the first time in months. Now that my son is driving, it is a rare treat. We played loud music and laughed on the way.
Notice the gift of this moment. Absorb. Smile. We have so much stuff going on today. In preparation, I made some healthy “hot pockets” to eat tonight after the kid’s soccer games. These German meat-filled buns are so delicious! My whole family loves them and we enjoy how easy it is to throw them into our lunches during a busy week. Somewhere along the years, we started calling them “Gutten Buns.” I used organic beef this time and they turned out really good (and healthy!) Bierrocks (Gutten Buns) Dough
- 2 c. warm water
- 2 pkg. Dry yeast
- 1/4 cup sugar
- 1 egg
- 1/4 cup melted butter
- 1 ½ tsp salt
- 6 – 6 ½ c. flour
Pour yeast and warm water (barely warm or luke warm to touch) in a small bowl and set until foamy on top. In large bowl sift together flour, sugar, and salt. Make a well in the middle of the bowl and pour in yeast mixture, melted butter, and egg. Stir together and kneed until smooth consistency. Cover bowl with plastic wrap and chill for 3 hours (or overnight). Meat Mixture
- Sauté 1 cup diced onion in olive oil (I prefer sweet onions)
- Add 1 lb. Beef and brown.
- 3 cups cabbage, finely cut
- 1 ½ tsp salt
- ½ tsp pepper
- dash Tabasco sauce
Cover skillet and continue cooking over low heat, stirring occasionally, until cabbage is tender. Do not add liquid. Cool slightly. Roll dough into large thin square (about 1/4 inch thick). Divide into 5″ squares (about 16 squares). Place 2 T. meat mixture on each square. Bring corners of square together and pinch to form a roll. Place pinched side down on greased cookie sheet. Bake at 350 degrees for 20 – 30 minutes.
Great ideas for substitute fillings:
- Marinara sauce, pepperoni, and mozzarella cheese
- Ham and cheese
- Chicken salad and cheese