DOUGH:

1 c. milk
1/2 c. sugar
1 tbsp. salt
1/2 c. shortening
1 pkg. yeast
1 c. lukewarm water
6 c. flour
1 egg

Scald milk; add sugar and salt, and 1/2 cup shortening. Then cool. Dissolve yeast in lukewarm water. Add to the milk, then beaten egg should be added. Add 3 cups flour and mix until smooth. Work in remaining flour and mix until smooth. Work in remaining flour or enough to make easily-handled dough. Knead well.

Let rise until double in size. Work it down twice, then it is ready to roll in long strips to make nice-sized squares. Put Filling in and pinch them closed. Put in pan and let them rise for about 20 minutes. Bake at 350 degrees until nice and brown.

FILLING FOR BIEROCKS:

1 lb. hamburger, browned, not too well done, then drain off grease
4 med. onions
1 med. head cabbage (about 2 1/2 lb.)

Cut cabbage and onions in a stewing kettle with lid on. Add 1 tablespoon vinegar, 1 tablespoon sugar, salt and pepper, 1/2 cup water and boil for 10-12 minutes. Drain juice off and add 1 tablespoon flour and stir it. Then add the hamburger and mix well and cool. Then fill dough squares.