Preheat oven to 350°.
Sauté cabbage and onion in olive oil.
Cover and steam for about 30 minutes.
Brown ground beef in a large skillet and drain well.
Add garlic and cook for 30 seconds.
Add the cabbage and onions, sugar, vinegar, salt, pepper and cook for an additional 10 minutes.
Remove from heat.
Flatten each Texas roll, or Dinner roll into a 6 inch circle.
Divide filling among the 12 circles (about 1/3 cup).
Place 1 Tablespoon mozzarella Cheese on top of filling.
Pull edges around filling and pinch to close.
Place on a greased baking sheet, pinched side down.
Brush tops with melted butter.
Bake 30-35 minutes.
Chef's notes: Can be frozen. Let cool completely, wrap in tin foil and seal in a freezer bag, making sure all the air is squeezed out. To reheat, pull out of freezer bag and put the tin foil wrapped bierock on a baking sheet and bake in a preheated 350° oven for about 20 minutes.