Instructions: Brown hamburger, crumbling fine, as it cooks; drain and cool. Saute shredded cabbage, onion and pepper with a tablespoon or so of oil until tender; drain and cool. Season both fairly liberally. Mix together. (Some kids only want hamburger in theirs, so you can leave some plain.) Roll dough on floured board until about 1/3" thick; cut in squares about 5x5-inch. Place a large spoonful of meat mixture in the center. (If meat is hot the bread will rise a little and Beirox will be a little doughy)

Fold the four corners to center; close seams by pinching dough together.

Place seam side down on cookie sheet. Bake at 400 degrees until lightly browned.

Rolls:
2 packages yeast
4 cups lukewarm water
1 cup sugar
1/2 cup shortening
1 tablespoon salt

Add 8-10 cups flour, or more until dough forms a ball. Knead lightly.

Place in oiled bowl; cover with Saran Wrap. Refrigerate. Take out the amount needed, (the rest will keep for a week or so).

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