Homemade Runza

Ingredients

• For the dough: For the dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 2 1/4 teaspoons (7g) instant yeast 2 1/4 teaspoons (7g) instant yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/4 cup (56g) unsalted butter, melted 1/4 cup (56g) unsalted butter, melted
• 1 large egg 1 large egg
• For the filling: For the filling:
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 1 teaspoon (5g) garlic powder 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) dried thyme 1/2 teaspoon (2.5g) dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 22g (Saturated Fat: 9g)
• Carbohydrates: 38g (Sugar: 6g)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
2. 2.
   In a separate bowl, whisk together the warm milk, warm water, melted butter, and egg.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   While the dough is rising, prepare the filling. In a skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is softened.
7. 7.
   Add the shredded cabbage, garlic powder, paprika, dried thyme, salt, and pepper to the skillet. Cook for an additional 5 minutes, until the cabbage is tender.
8. 8.
   Preheat the oven to 375°F (190°C).
9. 9.
   Punch down the risen dough and divide it into 8 equal portions.
10. 10.
    Roll out each portion into an oval shape, about 1/4 inch (0.6cm) thick.
11. 11.
    Spoon a generous amount of the filling onto one half of each dough oval, leaving a border around the edges.
12. 12.
    Fold the other half of the dough over the filling and press the edges together to seal.
13. 13.
    Place the filled dough rolls on a baking sheet lined with parchment paper.
14. 14.
    Bake for 20-25 minutes, or until the rolls are golden brown.
15. 15.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken.
• Shredded cabbage — If you prefer a milder cabbage flavor, blanch the shredded cabbage in boiling water for a few minutes before adding it to the filling.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Warm milk and water — The temperature should be around 110°F (43°C) to activate the yeast effectively.
• Unsaturated butter — For a healthier alternative, you can use olive oil instead of butter in the dough.

Tips & Tricks

• Experiment with different spices and herbs in the filling to customize the flavor according to your preference.
• Serve the Runza rolls with ketchup, mustard, or your favorite dipping sauce.
• Make a vegetarian version by substituting the ground beef with plant-based meat alternatives and adding extra vegetables to the filling.
• Freeze the baked Runza rolls for later use. Simply reheat them in the oven for a quick and convenient meal.
• For a more indulgent version, sprinkle some shredded cheese on top of the filling before sealing the dough.

Serving advice

Serve the homemade Runza rolls warm as a main dish accompanied by a fresh green salad or a side of pickles. They are also great for lunchboxes or as a grab-and-go snack.

Presentation advice

Arrange the Runza rolls on a platter, garnish with fresh herbs like parsley or chives, and sprinkle some paprika for an added pop of color. Serve them individually wrapped in parchment paper for a rustic and inviting presentation.