Skinny Bierocks Buns

I woke up with THE WORST COLD this weekend you guys.  I feel like a big truck ran over my head.

I know most people don’t like to cook in this situation, but when I’m feeling down, I feel the need to bake things.  Fluffy, comforting things.


Bierocks are pillowy little buns of dough stuffed with a beef and cabbage mixture.  I’d call them a pub food with German influence.   You serve them up out of the oven piping hot and they are irresistible.

I’ll admit they aren’t something you’d typically consider a health food, but I’ve really slimmed them down and upped the nutrition factor, so you don’t have to feel a bit of guilt.  First, I cut the salt way down because I use  Healthy Spice Solutions Low Salt/Low Sugar, Perfect Steak Spice Blend to season up the insides.  I sub in whole wheat flour for white, use lean ground beef, and pack these babies full of veggies.


This recipe is really flexible because if you don’t feel like making your own dough, you can use frozen whole wheat dinner rolls as a sub.  Just thaw them according to package directions and you can skip all the rising business.  I happen to like to bake bread and the recipe here is very simple, but I know that isn’t for everybody and a good recipe gives you options!


These make a great dinner paired with a green salad, but they are most fun to serve at a party where finger foods are the food of choice.  These meaty buns reign supreme in the world of hors d’oeuvres if you ask me because people are always looking for a protein-packed, filling choice at a party.  Oh, if you are going to be partaking in a little bubbly, they are the perfect filling food to coat your tummy, without a lot of salt, calories, or fat.


I think these little buns were a win for a sick day, don’t you?

Don’t forget to pick up your Healthy Spice Solutions Blends online to add some really superb flavor to your everyday meals and party food alike!


Skinny Bierocks Buns

Serving Size: 12 buns


  • Healthy Spice Solutions Perfect Steak Blend is the source of all the flavor in this slimmed-down version of a fun crowd-pleasing recipe. Whole wheat flour replaces white in the easy dough recipe, while the filling is made with lean, grass-fed beef and mounds of veggies, for a health food that tastes more like a party.
  • *Note: If you don't want to make your own dough, just sub in frozen wheat dinner rolls. Just make sure to thaw them well beforehand.
  • Ingredients:
  • For the dough:
  • 1 Cup low fat milk
  • 2 1/4 teaspoons dry active yeast
  • 1/4 teaspoon sugar
  • 1 extra large egg
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon celery salt
  • 2 1/2 to 3 Cups whole wheat flour
  • For the filling:
  • 2 Tablespoons olive oil
  • 1 small yellow onion, diced small
  • 1 Cup julienned carrots
  • 1 pound lean grass-fed beef
  • 1 packet Healthy Spice Solutions Perfect Steak Spice Blend
  • 2 Cups plain coleslaw mix
  • cooking spray
  • To finish the buns:
  • 1 egg
  • 1 Tablespoon low fat milk
  • 1 Tablespoon minced dried onions
  • 1 Tablespoon poppy seeds


  1. Heat the milk in the microwave for 45 seconds (until it's about 115 degrees). Sprinkle the yeast and sugar over the warm milk and stir gently to combine. Allow the yeast to proof for five minutes.
  2. Place the egg, salt, and celery salt into the bowl of a stand mixer. Add the yeast mixture. With the mixer on medium low add the flour 1/2 Cup at a time until it's incorporated. The dough will form a ball and pull away from the sides of the mixer bowl. Knead the dough for a minute or two. Spray a mixing bowl with cooking spray and set the ball of dough in it. Cover with plastic wrap. Allow it to rise for 1 hour or until doubled in size.
  3. Place the olive oil into a skillet heated to medium heat. Add the onion and carrot. Sauté for a couple of minutes, then push the veggies to the side of the pan. Add the ground beef and brown.
  4. Sprinkle in the packet of Healthy Solutions Perfect Steak Blend. Mix well, then add the coleslaw mix. Stir and remove the pan from the heat. The heat of the mixture will wilt the coleslaw.
  5. Cut the risen dough into 12 pieces. Roll each piece into a six inch circle. Place about 1/4 Cup of the meat mixture into the center of each circle of dough. Draw up the edges and pinch closed to form a ball around the filling. Place each bun, seam side down, on a large baking sheet lined with a silicone mat or parchment.
  6. Cover the buns with plastic wrap and allow them to rise a second time, this time for 90 minutes. Preheat the oven to 350 degrees. Mix the egg with milk to make an egg wash. Brush each bun with the wash, completely covering it. Sprinkle with the dried onions and poppy seeds.
  7. Bake the bierocks for 30 minutes, then serve hot.



  1. Those look amazing Shauna! I am waiting for the “stud muffin” recipe you posted on Facebook – those looked amazing, worth any amount of smart points and insulin I may need to take to eat them!

    Happy Monday!

  2. These sound perfect for this cold weather!

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