I don’t make them often because of the time involved, but when I do, my family is always eagerly waiting for the first pan of this savory treat to come out of the oven. Back many years ago, when I first started making them, I wasn’t really happy with the bread that went around the filling. After trying a few different options, I ended up using my great-grandmother’s recipe for dinner rolls to make the bread for all of that delicious filling to tuck into. This recipe makes dozens, but they freeze so well, it’s well worth making a big batch and freezing any extras. Although, I have a household of seven, so while the bierocks end up in the refrigerator for a couple of days, they never last long enough to freeze.
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Originally published in the April/May 2026 issue of MOTHER EARTH NEWS and regularly vetted for accuracy.