Homemade Runzas Food

RUNZAS (BIEROCKS)

Steps:

• Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
• Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.

RUNZAS

Steps:

• Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
• Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
• Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until golden brown, about 20 minutes.

NEBRASKAN RUNZAS

Steps:

• Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
• Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes.
• Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight.
• Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.
• Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.
• Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef.
• Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.
• Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.
• Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot.

HOMEMADE RUNZAS

Steps:

• Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
• While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
• When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
• Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
• Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
• Place each sandwich on a greased cookie sheet, seam side down.
• Let rise again for another 30-45 minutes.
• Preheat oven to 375 degrees F.
• Brush the tops with melted butter.
• Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
• Serve hot.

RUNZA

Steps:

• Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
• While dough thaws, make the filling.
• Brown the hamburger and drain, then return to pan.
• Add cabbage and onion and cook down.
• Salt and pepper to taste (1 tsp pepper recommended).
• Let dough rise, then punch down and roll a portion to 1/4" thickness.
• Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
• Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
• Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
• Call Nebraska natives not in attendance and gloat (taunting not advised).

RUNZAS

Steps:

• After hamburger has been browned, add in cabbage and onions.
• Cook until veggies start to soften.
• Drain.
• Add in soup and salt, mix well.
• Set aside.
• Preheat oven to 400 degrees.
• Combine Bisquick and milk to form a soft dough.
• Turn onto floured surface and knead 10 times.
• Roll into 16 X 8 inch rectangle and cut into 6-8 equal pieces.
• Fill each piece of dough with hamburger mixture and fold in all sides to seal.
• Pinch edges together well to ensure that it seals.
• Place on greased cookie sheet.
• Bake for 15 minutes or until dough is golden brown.
• Serve with mushroom or country gravy spooned over the top.

RUNZA DOUGH

Steps:

• Measure 1-3/4 cup flour.
• Add yeast, lard, sugar, milk, water, and salt.
• Mix.
• Add eggs.
• Stir in remaining flour.
• Knead 10 minutes; cover; let rise until double. This takes about 1 hour. Now you can go to other runza recipes and use this dough to wrap around the fillings.
• These are great.

RUNZA BREAD DOUGH

Steps:

• soften yeast in liquid; add rest of the ingredients. (All done in one bowl).
• Knead together and let rise to double in bulk.
• Punch down and let rise again.
• Turn out on board and divide dough. roll half of dough at a time to about three-eights inch thickness.
• Cut into squares about 5 or 6 inches.
• Place portion of filling in center of squares and bring corners together.
• Pinch openings tight.
• Turn pinched side onto lightly greased cookie sheet.
• Let sit for about 20 minutes.
• Bake at 400F for about 30 minutes or until golden brown.
• Rub melted butter on top and place on rack and cover. (tip, dissolve yeast in a warm liquid, about 100F, or it will deactivate the yeast).

NEBRASKA RUNZAS

Steps:

• Brown hamburger and onion, drain and add kraut and caraway seed.
• Cook about 5 minutes.
• Remove from heat.
• Divide dough into 8 parts.
• Roll out each and fill Pinch dough together.
• Place seam side down on lightly greased baking sheet.
• Let raise 20 minutes.
• Bake 15 mins at 350.
• Brush with soften butter.

RUNZAS

Steps:

• Thaw dough and let rise until nearly doubled in size.
• Preheat oven to 375°F
• Brown beef in skillet; drain excess fat. Add cabbage, onion, garlic, Worcestershire sauce, salt, pepper and spices. Cook until cabbage and onion are tender, about 10 minutes. Set aside.
• Roll dough into a 16x8-inch rectangle, approx 1/4-inch thick. Cut into 8 (4-inch) squares. Fill each square with 2 T of beef mixture.
• To make pasties: Bring corners to center and pinch edges together. Place seam side down on ungreased baking sheet. Brush with softened butter. Let rest 10 minutes. Bake for 15 to 20 minutes or until golden brown.

RUNZAS (FROM SCRATCH)

Steps:

• For the Dough:.
• 1. Mix water, yeast, sugar ans salt. Stir until dissolved.
• 2. Add egg and melted butter.
• 3. Stir in flour.
• 4. Put in refrigerator for four hours.
• For the Filling:.
• 1. Brown hamburger and onion. Drain off excess grease.
• 2. Add cabbage, seasonings and water then simmer for 15-20 minutes.
• 3. Let cool before filling Runzas.
• For the Runzas:.
• 1. Roll dough into an oblong shape and cut into 16 squares.
• 2. Divide filling between the squares.
• 3. Pull the four sides together and press to seal.
• 4. Place on greased cookie sheet and bake 20 minutes at 350 degrees.