In your large mixing bowl, you will add yeast first. After that, you will add warm water. Let it sit for 10 minutes until it looks foamy, then whisk it for about 10 seconds.

You will need to microwave the milk for 20-30 seconds or until it feels warm. Melt your butter and let it cool.

Adding the warm milk and melted butter after the water and yeast are foamy is the next step. Stir for about a minute.

Add your sugar and eggs next. Once these have been thoroughly mixed, begin adding your flour.

Add 1 cup at a time. As the dough becomes switch to your dough hook. Continue adding flour until you have used up all 10 cups.

You will then want to scoop this dough out onto a floured surface and knead it for two minutes. Form it into a ball and place it in a well-oiled bowl.

Cover the dough, and let it rise for about an hour in a warm location in your house. You can then work on filling the bierocks.

Chop your onion and cabbage first. The shredded onion and cabbage should be added to the butter in a large frying pan. Cook for about 6-7 minutes, stirring frequently.

I like to add some shredded cheddar cheese as well! You are certainly not obligated to do this, but if you like cheese, I highly recommend it. Mix all of this.

After the dough has risen for the full hour, you will separate the dough into 18 balls and roll out each ball on a floured surface.

Preheat your oven to 375 degrees Fahrenheit.

Then, scoop approximately 12 cups of the bierocks filling into the dough, fold the dough over the filling and pinch it shut.

Put it seam side down on a cookie sheet with parchment paper then bake it for 30 minutes. Make sure to rotate it halfway through.

Another option, but equally tasty, is to brush the tops with melted butter!