Dreamy's Delights

It's all about the food!


When I said that I hadn’t done any cooking lately, I wasn’t completely accurate. I just forgot that I’d made Bierocks a couple of weeks ago.

One of the first questions many people ask is “What the heck is a Bierock?” Basically, it’s a filling of meat and veggies wrapped in either bread dough or pastry and baked to make an easy, hand held meal. Pasties are another name for them. In the Upper Peninsula of Michigan they call them Pasties and the workers in the Iron Mines would put them in their coat pockets, hot out of the oven, to help keep their hands warm until they could eat them for lunch. I have my ex-husband to thank for that little piece of trivia lol.

So the reason I decided to make these was that some friends of mine on Facebook started talking about them and I got jealous. They’re actually pretty easy to make so I decided to put some together.

The traditional filling is ground meat (I used beef but you can use lamb or pork or chicken), onions and cabbage or potatoes. Being me, I couldn’t leave that alone so I got a bit fancy. 😉 And because I have a lovely bread machine I made a batch of beer cheddar bread for the wrapping. You can use any flavor of bread dough you like. In fact, if you don’t want to make bread, you can buy frozen bread dough and use that after thawing it out.


Ground beef

1 medium onion – chopped

2 cups spinach – chopped

1 lb asparagus – chopped

Brown the beef and onions in a skillet. Add the spinach and asparagus and cook just until tender. Season with salt and pepper to taste.

Make or thaw the bread. I used 2 ounce portions and put about half a cup of filling in each and wrapped the bread around it to make little pockets. Bake in a 350F oven until golden brown, 30-40 minutes. I brushed butter over the tops after I pulled them out of the oven. This made 16 Bierocks with a bit of bread dough left over (I made a 2 lb loaf). I think I ate 3 and I don’t have a huge appetite so they’re smallish. You can make them bigger if you prefer.

I don’t have any pictures since they’re long since eaten but they were quite tasty. Jene said I can make them again 😀

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Onion Herb Bread

This is a recipe my mom used to make quite a bit when I was growing up. Because I’m lazy I tweaked the recipe a bit so I could make the dough in my bread machine, then I took it out and baked it as a free form loaf in the oven.


1/2 cup milk
1/2 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons butter
1 package yeast (about 2.5 tsp of loose yeast)
1/2 cup warm water
2 1/2 cups flour, sifted
1 tablespoon dried minced onion
1/2 teaspoon dill, rosemary or other herb (I ALWAYS use dill and usually more than it calls for)
melted butter and salt

1.    Preheat oven to350F.

2.    Scald milk, remove from heat, stir in sugar, salt and butter until dissolved. Cool to lukewarm.

3.    In a large bowl, dissolve yeast in warm water. Add cooled milk mixture. Stir in flour, onion and herbs. Mix until well blended.

4.    Cover and let rise until tripled in bulk, about 45 minutes.

5.    Stir down and beat vigorously, about 30 seconds.

6.    Turn into greased pan. Bake at 350F for about 1 hour. (Can be made as a free form loaf)

7.    Brush crust with melted butter and sprinkle lightly with salt.

So that’s the original make it by hand recipe.

I doubled the recipe so I’d have two loaves of bread when I made it in the bread machine.

First, I got out my bread machine. Always an important step if using one. 😉

So then… what I did different.

I skipped skalding the milk. This recipe actually is old enough that it was previously made without pasteurized milk.

I added all the liquid ingredients to the bread machine pan. I added the butter which I diced into small cubes and the salt.

Then I added the dry ingredients, adding the yeast at the very last.

Because I had doubled the recipe, I did a couple of adjustments.

1. I used slightly less yeast than the 5 tsp it would have called for to replace two packets. I used 4 tsp and it came out just perfect.

2. I didn’t bother sifting the flour. I just loosened it up in the container with a fork to fluff it a bit.

3. I used the dough cycle only. With 5 cups of flour, it’s a little bit more than I think would fit well to bake. After the dough cycle was done, I took the bread out, divided it in half and shaped it into free form rounds. I let it rise one more time then baked it on a parchment paper lined baking sheet for about an hour.

If I were going to make a single recipe in the bread machine, including baking, I’d probably set the machine for a 1.5 lb loaf, maybe even a 1lb loaf. I haven’t played with it that far yet.

I don’t have a picture because the bread got eaten too fast lol. It not only tastes awesome with just some butter on it but it makes good sandwich bread too.

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Honeycomb buns

So I mentioned that I wanted to make a recipe I got from King Arthur Flour. It’s called Honeycomb Buns and makes these cute little mini buns sweetened with honey and topped with a glaze of honey and melted butter. It finally cooled down enough this evening to fire up the oven. The buns are currently in the oven and are smelling wonderful. They’ll be done at almost 10pm on the dot. I can barely wait.

Now, I am usually the queen of shortcuts but this time I actually followed the directions and mixed up the dough by hand. Yup, not doing that again! I usually use my bread machine for making bread, even bread dough to be baked in the oven. For some reason I was feeling nostalgic (masochistic) and decided to mix the dough in my KitchenAid and knead it by hand. I’m a dork. I’ll just use the bread machine next time.

In the kitchen prn that supplied the recipe, they have a really cool picture of a baking pan I really want.








Simply press the little balls of dough down into the wells and you get cool looking bread. However, before shelling out money for a cool looking pan, I wanted to try the recipe.  Now that I’ve shoved at least half a dozen of these buns in my mouth I can say that I really like them! Will definitely be making this recipe again.











A plate full of yumminess!

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