Runzas

Experience the heartwarming comfort of Runzas, a cherished dish from Nebraska with a rich German-Russian heritage!

Picture a soft, fluffy, yeasted dough filled with a savory mixture of ground beef, onions, and cabbage.

Originating from the Volga German immigrants who settled in Nebraska, runzas are a beloved staple across the Great Plains. 

If you’re looking for a unique and tasty dish to try your hand at, I highly recommend giving homemade runzas a shot.

Why You’ll Love These Runzas

Comfort Food Classic: These hearty beef and cabbage-filled buns are the ultimate Midwestern comfort food. They’re perfect for cozy family dinners or game-day gatherings.

Make-Ahead-Friendly: Runzas freeze beautifully. You can prepare a batch in advance for quick and satisfying meals on busy weeknights.

Cultural Heritage: Runzas are a beloved dish with roots in Nebraska, offering a taste of regional history and tradition.

Creative Variations: The basic runza recipe invites culinary creativity. Experiment with different fillings such as cheese, mushrooms, or even a hint of spice.

Ingredients

• All-Purpose Flour: The foundation of the dough, providing structure and texture.
  
• Granulated Sugar: It adds a touch of sweetness to balance the savory filling.
  
• Active Dry Yeast: The leavening agent helps the dough rise and become light and fluffy.
  
• Salt: It enhances the overall flavor of the dough and filling.
  
• Water and Milk: They bind the dough ingredients together and provide moisture.
  
• Butter: It gives the dough a tender crumb and delicious flavor.
  
• Eggs: They create a rich, pliable dough that holds its shape well.
  
• Ground Beef: The hearty, protein-packed base of the savory filling.
  
• Yellow Onion and Cabbage: They add depth, texture, and a subtle sweetness to the filling.
  
• Seasoned Salt and Black Pepper: To elevate the flavors of the beef and vegetables.

How to Make Runzas

These tasty treats take some time, but they’re well worth the effort!

1. Combine the dry ingredients. In a large mixing bowl, combine 1 1/2 cups of flour, sugar, yeast, and salt.

2. Prepare the wet mixture. Prepare wet mixture. Heat the milk, water, and butter in a small saucepan or microwave-safe bowl until the mixture reaches 110-120°F.

3. Form the dough. Gradually add the warm liquid mixture to the flour mixture, stirring gently. Beat the eggs in a separate bowl and add them to the dough mixture, mixing until incorporated. Add the remaining flour, one cup at a time, kneading until the dough becomes smooth and elastic.

4. Let the dough rise. Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about an hour.

5. Cook the beef mixture. Brown the ground beef and onion in a large skillet over medium-high heat. Drain excess fat.

6. Add the cabbage. Add cabbage filling. Add the shredded cabbage, seasoned salt, pepper, and butter to the beef. Cook, stirring occasionally, until the cabbage is tender, about 15 minutes. Set aside to cool.

7. Prepare the dough circles. Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a 6-inch circle.

8. Fill and seal. Place about 1/2 cup of the beef and cabbage filling in the center of each dough circle. Bring the edges of the dough together and pinch to seal, forming a bun shape.

9. Give them a second rise. Place the filled buns seam-side down on greased baking sheets, leaving space between each. Cover loosely with plastic wrap and let rise for 30 minutes.

10. Bake. Preheat the oven to 350°F. Bake the runzas for 18-20 minutes, until golden brown. Brush the tops with melted butter immediately after baking.

11. Finish and serve. Serve the runzas warm. They are delicious on their own or with a side of mustard or fry sauce for dipping. Enjoy!

Tips for the Best Runzas

Follow these tips and tricks for the very best runzas.

• Quality is key. Use high-quality, 80/20 ground beef for the best flavor and texture in the filling. Avoid extra-lean beef, which can be dry.

• Don’t skimp on the seasoning. Be generous with the salt and pepper when seasoning the beef and cabbage filling. Taste and adjust until it is slightly more seasoned than you would normally prefer, as the bread will balance it out.

• Cheese it up. For a tasty twist, add some shredded cheddar cheese to the filling or sprinkle it on top of the Runzas before baking.

• Be thorough. When sealing the dough around the filling, pinch and crimp it thoroughly. This prevents the filling from leaking out during baking.

• Have fun with dipping sauces. Serve Runzas with dipping sauces like spicy mustard, ranch dressing, cheese sauce, or fry sauce (a mixture of ketchup and mayo).

How to Store

Enjoy your runzas all week with these storage tips.

To Store: Place cooled runzas in an air-tight container and refrigerate for up to 3 days. Or, wrap each one individually in plastic wrap for easier reheating.

To Freeze: Wrap cooled runzas individually in plastic wrap, then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Warm in a 350°F oven for 10-15 minutes or microwave for 1-2 minutes until heated through. For best results, wrap in foil before reheating in the oven to prevent drying out.