• In a glass mixing bowl, combine milk, water, and butter. Warm it in the microwave for about a minute and a half, the butter does not need to melt completely. The ideal temperature is about 110°.

  In a stand mixer bowl, combine 7 cups of flour, sugar, salt and yeast for about fifteen seconds with a dough hook. Gradually add the warm liquids to the dry ingredients. Knead on a slow speed for about thirty seconds, then gradually add the remaining cup of flour if needed, a little bit at a time until the dough clings to the dough hook. Knead two minutes more.

  After the dough has kneaded, place it in a greased bowl to rise in a warm area for thirty minutes, until doubled in size.

Filling

• Place the chopped onions and cabbage in a skillet. Drizzle with olive oil, season with salt and pepper. Sauté over medium heat until done, then place them in a mixing bowl to cool. Using the same skillet, begin browing the ground meat with a drizzle of olive oil, salt and pepper. Add the cooked meat to the bowl of vegetables and stir to combine.

Making the bierock

• Line two baking sheets with parchment paper. Pinch off a two-inch piece of dough and form it into a ball. Flatten the ball into a thin circle and place a spoonful of filling in the middle. Bring the edges to the middle and pinch them closed to form a tight seal. Place the bierock pinched-side down on the parchment paper.

  Once the bierocks are formed, cover them loosely with a tea towel and let them rise another 15-30 minutes. Preheat oven to 400°. Bake for 10-15 minutes, until the tops are evenly light brown.

  Bierocks can be stored in the refrigerator for up to three days or frozen for up to four months.