Easy Bierocks

  Thanks for making yesterday such a special day for us!  I loved hearing from you all as we celebrated 1 year of 4 little Fergusons together.

Today is another special day, today is Tylan’s Born Again Birthday! 


One year ago today, Tylan tearfully came up to me and asked if Jesus could please live in his heart.  What precious moments to be privileged to experience as a mother!!!!  Check it out this special story here: Happy Born Again Birthday, Tylan!

  We talked about what a special day it was today at breakfast and reminded him what happened a year ago, when he asked Jesus to be his Saviour….the angels had a Born Again Birthday Party in Heaven and God wrote his name in the Book of Life.  We won’t always have cake to celebrate, but should I think of something yummy to serve, we’ll do a candle and sing happy born again birthday to him tonight at supper.  🙂

  On to the recipe, Easy Bierocks…..

I used to be too scared to make these, but after my BFF showed me how, I realized it was much simpler than I had imagined.  The Rhodes Rolls take out nearly all the hard parts.  I only wish I could find Whole wheat Rhodes Rolls, then my world would be complete.  🙂

Easy Bierocks


  • 1 package Of 32 Rhodes Rolls Frozen Dough, whole wheat is best!
  • 2 pounds Hamburger
  • 14 ounces, weight Can Of Kraut, Rinsed, Drained And Dried Well
  • 1 whole Onion, Chopped
  • 1-½ cup Shredded Cheese, some people leave this out
  • Salt And Pepper, to taste (I feel like you need to be generous with seasonings in this dish or its bland)

Spray 2 muffin tins with oil. Fill each cup with 2 Rhodes Rolls. Spray saran wrap with cooking spray and loosely cover. Let dough thaw and rise about 4 hours, or until double in size. Do NOT over rise, or they will deflate.


(No “full moon” comments!!!!)  🙂

In a skillet, fry up hamburger and onions. Drain. Rinse, drain and dry well, sauerkraut. Add to drained hamburger. Stir in 1 1/2 cups of cheese.


  On a floured service, stretch raised dough into a 4 inch circle and fill with approx. 1/3 cup filling.

Pinch 4 corners together to make a bundle. Repeat with remaining 4 corners so no filling is showing. Pinch ends tightly together and place pinched side down on baking sheet. Repeat until all dough is filled.


Bake at 425* for 20 minutes.


Serve with a mixture of yellow mustard, spicy mustard and Worcestershire sauce.


Delicious!  Comfort food at it’s BEST!  And, as tradition dictates from my best friend, this dish must be served with Lipton Onion chip dip, potato chips and carrot sticks! YUMMMMMMMM.

Happy Baking & Happy Born Again Birthday to my Tylan! 


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