Nebraska-Style Runza

Ingredients

• 3 1/2 cups all-purpose flour, divided
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 3 tablespoons unsalted butter
• 1 egg
• 1 pound ground beef
• 1 cup yellow onion, diced
• 3 cups green cabbage, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 slices American cheese
• 2 tablespoons unsalted butter, melted

Method

1. 1

   In a large bowl or stand mixer bowl, whisk together 1 1/2 cups flour, sugar, yeast, and salt.

2. 2

   In a small saucepan, warm the milk, water, and butter over low heat until butter melts and mixture reaches about 110°F.

   5:00 · Warm milk mixture
3. 3

   Pour the warm milk mixture and egg into the flour mixture and beat on medium speed for 2 minutes until smooth.

4. 4

   Gradually add the remaining 2 cups flour, mixing until a soft dough forms.

5. 5

   Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic.

   7:00 · Knead dough
6. 6

   Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

7. 7

   While dough rises, cook ground beef and onion in a 9-inch skillet over medium-high heat, breaking up the meat, until beef is browned and onion softens, about 8 minutes.

   8:00 · Brown beef and onion
8. 8

   Drain excess grease, then stir in the chopped cabbage, salt, and pepper. Cover and cook over medium-low heat, stirring occasionally, until cabbage wilts and softens, about 12 minutes.

   12:00 · Cook cabbage filling
9. 9

   Remove filling from heat and let cool to room temperature.

10. 10

    Preheat oven to 375°F and line a 9x13-inch baking sheet area or large sheet pan with parchment paper.

11. 11

    Punch down the risen dough and divide into 8 equal pieces.

12. 12

    Roll each piece into a 6-inch square or oval on a floured surface.

13. 13

    Place about 1/2 cup of cooled beef and cabbage filling and a half slice of American cheese in the center of each dough piece.

14. 14

    Fold the dough edges up and over the filling, pinching all seams firmly to seal into a rectangular pocket.

15. 15

    Place sealed runzas seam-side down on the prepared pan, spacing evenly, and let rest 15 minutes.

16. 16

    Brush tops with melted butter and bake until golden brown, 20 to 25 minutes.

    20:00 · Bake runzas
17. 17

    Cool on the pan for 5 minutes before serving warm.