I grew up with German Mennonite parents and grandparents,
and learned to cook and bake a lot of the traditional foods that go along with
that heritage.
However, I realized early on that most of the wonderful
dishes are often difficult and incredibly time-consuming, so I would rarely fix
them. When I did, inevitably I would regret it halfway through the hours-long
process. So over the years, my three kids learned to steer clear of the kitchen
whenever mom was cooking veranika, or baking zwiebach, or making anything they
couldn’t pronounce.
A few summers ago, I noticed “beer rocks” written in my son
Harrison’s handwriting on my kitchen white board. I love when my kids leave me
menu suggestions, but this one made me pause. Bierocks, which involves yeast,
were part of my dreaded German Mennonite Pocket Trifecta. But I’d recently
inherited a Kitchen Aid stand mixer with a dough hook. That would make it easy.
So I picked up a couple cabbages on my next grocery trip,
and one afternoon decided to make bierocks. The recipe in the Ebenfeld
Mennonite Brethren Church cookbook listed “your favorite sweet roll dough.” No
problem. My mom had copied Grandma Epp’s “Rolls, Buns, or Doughnuts” and other
family recipes for me for my bridal shower. After 17 years, I might as well try
it, I thought.
I used the mixer to combine the yeast with the other
ingredients, “using enough flour to make a soft dough,” the recipe said. After
four cups my flour bin was empty. I checked my pantry shelf for an extra bag.
None. Darn. This was going to require more than a cup or two from my neighbor,
so I headed to the store. As I was in
the checkout line (with a lot of other items I’d grabbed while I was there) my
husband called my cell phone.
“Karen, your stuff is exploding all over the counter,” he
said.
“I’m on my way.”
When I got home, I saw the yeast-flour mixture had indeed
risen and bubbled over the sides of the stainless steel bowl, and was spilling
down the front of my cabinets onto the floor.
I cleaned up the mess and started adding flour. And more
flour. I remembered the gigantic ceramic bowl Grandma used for baking on
Saturdays, and the table piled with baked goods hours later. Oh no! I was
making bread for a week!
I had plenty of dough for the double batch of bierock
filling I’d made. After finally pinching the last pocket closed, tucking the
ends under and placing it on the pan, I still had lots left. I rolled out the
remaining dough and slathered on butter, brown sugar, and cinnamon and rolled
it up for cinnamon rolls. I filled two pans.
But in the meantime my kids and husband had all at various
times wandered through the kitchen, wondering when dinner would finally be
ready. They’d all snagged a hot bierock or two from the cooling racks, which
was fine with me. At that point I didn’t feel like having a sit-down meal
anyway. On Harrison’s second trip into the kitchen, he noticed the kitchen in
shambles and the exhaustion on my face.
“Mom,” he asked hesitantly, now realizing the enormity of
his request, “are beer rocks German?”
“Yes,” I sighed, giving him a flour-dusted hug. “Yes, Harrison,
they are.”
Bierocks are filled with seasoned ground beef and cabbage. | Get them while you can, they don't last long at our house. |