In a large mixing bowl, combine 1 package active dry yeast with 1 cup warm whole milk (110°F) and ¼ cup granulated sugar, then let stand for 5 minutes until foamy.

Beat in 1 teaspoon kosher salt, ½ cup softened unsalted butter, and 1 large pasture-raised egg until fully incorporated.

Gradually mix in 4 cups all-purpose flour until a soft dough forms. Tip: The dough should be slightly sticky but manageable—add flour 1 tablespoon at a time if too wet.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

While dough rises, brown 1 pound ground beef in a large skillet over medium-high heat, breaking it into small crumbles.

Add 1 finely diced medium yellow onion and cook for 5 minutes until translucent.

Stir in 4 cups shredded green cabbage, 2 minced cloves fresh garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon caraway seeds, and freshly ground black pepper to taste.

Cook for 10-12 minutes until cabbage is tender and liquid has evaporated, then let cool completely. Tip: Spread filling on a baking sheet to cool faster and prevent soggy dough.

Punch down risen dough and divide into 12 equal pieces.

Roll each piece into a 6-inch circle on a floured surface.

Place ¼ cup cooled filling in the center of each circle.

Bring dough edges together over filling, pinching firmly to seal. Tip: Make sure seams are tightly sealed to prevent filling leakage during baking.

Place bierocks seam-side down on parchment-lined baking sheets, cover, and let rise for 30 minutes.

Preheat oven to 350°F.

Brush each bierock with egg wash (1 egg beaten with 1 tablespoon water).

Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.

Let cool on wire racks for 10 minutes before serving.