Runza Dough Recipes

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.

Steps:

• Add 2 cups of the flour and the yeast to the bowl of your kitchenaid mixer with the dough hook and mix well.
• Heat the milk, sugar, butter and salt to between 115 and 120 degrees.
• Add the warm mixture to the flour mixture and mix well.
• Add the eggs and mix for 5 minutes.
• Add 1/2 a cup of flour at a time mixing after each addition until a ball forms.
• Knead for 8 minutes using the mixer.
• Grease a bowl and add the dough ball.
• Cover and place in a warm spot.
• Allow to rise until double in size. About 1 hour.
• Punch down the dough and recover.
• Allow to rise for 10 minutes.
• Divide the dough into managable sections.
• Roll the dough to 1/4 inch thickness.
• Cut into 4 inch by 4 inch squares.
• Fill with desired fillings.
• Bring the opposite ends together and pinch together. Pinch together the seams so that the filling doesn't leak out.
• Allow to rise for 30 minutes.
• Bake at 375 degrees for about 30 minutes or until golden.

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).

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.

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.

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).

Steps:

• Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes., Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted., Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets., Bake at 350° for 18-20 minutes or until golden brown. Serve hot.

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.