Runza

Instructions

1. 1

   Make the Dough & First Rise (Approx. 75 minutes)

   • In a large bowl or the bowl of a stand mixer, combine the warm water, warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is foamy.
   • Stir in the vegetable oil and 1 tsp of salt. Gradually add the all-purpose flour, mixing on low speed until a soft dough forms.
   • Knead the dough on a lightly floured surface for 6-8 minutes (or with a dough hook for 5-6 minutes) until it is smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm, draft-free place for about 60 minutes, or until doubled in size.
2. 2

   Prepare the Filling (Approx. 15 minutes)

   • While the dough is rising, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and chopped onion.
   • Cook, breaking up the meat with a spoon, until the beef is fully browned and the onion is translucent, about 8-10 minutes.
   • Carefully drain off all excess grease from the skillet.
   • Stir in the shredded cabbage, 1 tsp of salt, and black pepper. Continue to cook, stirring occasionally, for 5-7 minutes, until the cabbage has wilted and is tender.
   • Remove the skillet from the heat and spread the filling on a baking sheet to cool completely. This is a crucial step to prevent the hot filling from making the dough soggy.
3. 3

   Assemble the Runzas (Approx. 15 minutes)

   • Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
   • Once the dough has doubled, punch it down to release the air. Transfer it to a lightly floured surface and divide it into 8 equal portions.
   • Working with one portion at a time, roll it out into a rectangle approximately 6x8 inches in size.
   • Spoon about 1/2 to 3/4 cup of the cooled filling onto one half of the dough rectangle, leaving a 1-inch border around the edges.
   • Fold the empty half of the dough over the filling. Pinch the edges firmly to seal completely, creating a rectangular pocket. You can also crimp the edges with a fork for a more secure seal.
4. 4

   Second Rise & Bake (Approx. 40 minutes)

   • Place the assembled Runzas on the prepared baking sheet, seam-side down, leaving some space between each one.
   • Cover them lightly with a clean cloth and let them rest for 15-20 minutes for a short second rise.
   • Brush the tops of the Runzas generously with the melted butter.
   • Bake for 20-25 minutes, or until they are a deep golden brown. The internal temperature of the filling should reach 165°F (74°C).
   • Remove from the oven and let them cool on a wire rack for at least 5-10 minutes before serving. They are best served warm.