Dough:
2 cups lukewarm water
1 package (2 1/4 teaspoons) yeast
2/3 cup oil
1/6 cup brown sugar splenda (1/3 cup brown sugar may be substituted)
1 teaspoon salt
1 egg
3 cups white flour
3 cups whole wheat flour
Filling:
2 lbs ground beef
1 large yellow onion, chopped
2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
3 Tablespoons vegetable oil
16 ounces coleslaw mix (or 1 head cabbage, finely shredded)
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To make the dough: In bowl of kitchen aid mixer combine warm water and yeast. Let sit for 5 minutes. Add remaining ingredients and mix with a dough hook attachment for 6 minutes (or knead by hand 6 minutes). Will make a soft dough. Remove dough to a greased bowl and cover with plastic wrap and damp tea towel. Let dough rise 1 hour.
To make the filling: Brown ground beef with onion and seasonings. Drain and set aside. Saute coleslaw mix in oil until translucent, water may be added (as needed) to help wilt the slaw. Combine meat and slaw in a large bowl and set aside.
To assemble bierocks: Punch down risen dough and portion out into 3 ounce balls. Roll out flat (about 1/4 inch thick). Place 1/2 cup of filling in the center of the dough and seal edges, pinching dough with your fingers to seal well. Place bierocks, seam side down, on a greased baking sheet. Bake in a 350 degree oven for 20-25 minutes, or until golden brown.
Bierocks may be frozen once cooled. To reheat: Defrost bierocks overnight in the refrigerator and then microwave individually for 1 1/2 minutes.