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1
To prepare filling, cook the onion and beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble.
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2
Add cabbage; cook until cabbage wilts, stirring constantly.
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3
Stir in salt, pepper and 1 tablespoon celery seed.
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4
Turn off heat and set aside.
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5
To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes.
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6
Stir in milk, 1/2 teaspoon salt, and eggs.
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7
Lightly spoon flour into dry measuring cups; level with a knife.
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8
Add flour and the remaining 1 tablespoon celery seed to yeast mixture, and stir to form a soft dough.
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9
Turn dough out onto a lightly floured surface.
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10
Knead until smooth and elastic, about 8 minutes.
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11
Place dough in a large bowl coated with cooking spray, turning to coat top.
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12
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size.
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13
Punch dough down; cover and let rest 5 minutes.
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14
Divide dough in half.
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15
Roll each half into a 10 1/2 x 7-inch rectangle on a lightly floured surface.
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16
Cut each rectangle into 6 (3 1/2-inch) squares.
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17
Working with 1 portion at a time (cover remaining dough to keep it from drying out), spoon about 1/4 cup filling into center of each portion, and bring 2 opposite corners to center, pinching points to seal.
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18
Bring remaining 2 corners to center, pinching points to seal.
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19
Pinch 4 edges together to seal.
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20
Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper.
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21
Cover and let rise for 20 minutes.
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22
Preheat oven to 375 degrees F.
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23
Uncover bierocks.
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24
Bake at 375 degrees for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped.
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25
Remove bierocks from pan, and cool on wire racks.
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26
**Optional: for a bakery-type finish, beat 1 egg white and paint egg wash over dough prior to baking.
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27
The bread turns a lovely golden brown.
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28
Note: Easy to freeze!
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29
Once they are done baking, cool completely and then wrap individually in foil.
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30
Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months.
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31
To reheat, thaw in the refrigerator.
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32
Place foil-wrapped bierocks in a preheated 350 degrees oven for 15 minutes.
