Nebraska Runzas

We have several on staff that hail from the Great Plains area of our country.  I learned about runzas from them.  I call them the Nebraska version of a Michigan pasty.  I happen to like runzas better. Their called bierochs if your from Kansas. They are a meaty filling wrapped in a sweet roll bread.  I add cheese too.  They can be frozen for later easy lunching.  The original recipe is from Leslie at Kitchen Gifts.com

Dough:
• 2 pkg. Active dry Yeast
• 2 cups warm milk
• 1/2-cup sugar
• 1/2 t. salt
• 2 eggs - beaten

• 1/2 cup shortening, margarine or unsalted BUTTER!

• 7 to 8 cups all-purpose flour

Put yeast and milk in a bowl. Let it sit for 5 minutes. Add sugar, salt, eggs and softened butter. Mix together.

Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4 or 5 minutes or until dough is smooth. (I use a free-standing mixer with a dough hook)  Put in a greased bowl, cover with a towel and allow to rise until double. Punch down and let it rise again. Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the dough to 1/4” thickness. Cut into 5"or 6” squares.

(Reserve dough you cut off to re-roll.) Give each square an extra roll with the rolling pin before filling.

Filling:

• 2 lbs ground beef
• 1 head of cabbage – finely shredded
• 1 medium onion - chopped
• Lots of salt and pepper

• 1 brick of VELVEETA cheese (used during the assembly)

Brown ground beef. Add shredded cabbage and cook over medium heat until cabbage is softened. Add salt and pepper to taste. It takes a lot! Start this about halfway through the second rise of the dough. Set aside until the dough is ready.

Making the Runzas (Bierochs):

Place a ¼“ slice of Velveeta cheese in the center of each dough square then put a large mound of filling on top. Pull opposite corners of the dough together and pinch to hold. Pull the opposite two corners together pinch then use your fingers to pinch all edges together to seal in filling. Turn runzas (bierochs) over and put on a cookie sheet lined with parchment paper (helps to keep any leakage from sticking to your cookie sheet)
Space the runzas (bierochs) about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for about 15 minutes.
Bake runzas (bierochs) in a 350 degree oven for 20 to 25 minutes – until they are a deep brown.
Remove from oven and rub butter on the top of each. Cool on cooling rack or eat them now! Runzas (bierochs) can be cooled and then frozen. To reheat just put one in the microwave for one minute.

For a GREAT variation try this one from my teacher, my friend and my life-long mentor (who grew up in Nebraska), The Iron Duke:

Use the above recipe with the following changes:

Make a half batch to make 12 Runza and make the filling instead:

·   1 lb. Italian Pork Sausage.

·   One large onion (chopped)

·   A large can of sauerkraut-well washed, drained, and chopped.

·   ½ cup of Honey mustard

·   Use slices of sharp cheddar instead of Velveeta