Bierocks

Dough:
10 to 11 cups all-purpose flour, divided
1 package (1/4-ounce) active dry yeast
1/2 cup sugar
2 teaspoons salt
2-1/2 cups water
1 cup milk
1/2 cup butter, cubed
2 eggs

Filling:
2 pounds ground beef
1 large onion, chopped
2 teaspoons salt
1 teaspoon ground white pepper
2 pounds shredded cabbage, cooked and drained

For dough, in a large mixing bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. In a saucepan, heat water, milk and butter just until butter melts.

Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes.

By hand, gradually stir in enough remaining flour to make a firm dough. Knead on a floured surface about 10 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled.

Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15-in. x 10-in. rectangle.

Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal.

Repeat with remaining dough and filling. Place on greased baking sheets. Bake at 375° for 30 minutes or until brown. Makes 24 servings.