Depending where you are looking for a delicious stuffed bread in this world - it can be known by many different names. I grew up in Kansas, where we refer to these round stuffed breads as bierock.
The bierock is one of many similar pastries you can find throughout the United States that followed a long line of tweaks and adaptations after originating from Russian pirozhki - which boast a soft dough stuffed with a filling. Bierock is the name that was ultimately given to the German interpretation of this bake, which are still wildly popular in many areas of the United States that have large Russian and/or German populations.
Transfer the dough to a lightly greased large bowl, cover with plastic wrap, and let rise until visibly puffy, 45 minutes to 1 hour and 15 minutes. When the dough has risen, divide the dough into 9 equal pieces , and round each piece into a ball. Cover the dough with a clean kitchen towel and let rest for 15 minutes.
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