Nebraskarunzas Recipes

NEBRASKA'S HOMEMADE RUNZA

Steps:

• Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.
• Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.
• Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.
• Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.
• Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
• While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.
• Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
• Punch dough down, and divide into 12 equal portions.
• Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).
• Place a heaping 1/2 cup of filling into the center of each dough piece.
• Fold dough over filling. Seal and tuck edges.
• Place onto a greased baking sheet (edges can touch).
• Bake at 350 degrees F for 18-20 minutes or until golden brown.

HOMEMADE RUNZAS

Steps:

• Place frozen dinner roll dough on a sheet pan and rise according to package instructions. It will use 2 rolls for each sandwich.
• While dough rises, begin browning your ground beef and onion in a large skillet. When the meat is about halfway done, add in the shredded cabbage and cover with a lid. Cook until meat and cabbage are done. Drain off any excess grease or liquid. Set aside.
• When rolls have risen completely, lightly flour your surface. Remove two rolls and form a ball. Roll the ball out into a rectangle approximately 5"x7".
• Place approximately 1/3 cup of the filling in the center of the dough and spread out from top to bottom.
• Fold the bottom up and the top of the dough down and press to seal. Fold the left side over, pinching to seal. Then do the right side, gently stretching to cover the left. Pinch closed.
• Place each sandwich on a greased cookie sheet, seam side down.
• Let rise again for another 30-45 minutes.
• Preheat oven to 375 degrees F.
• Brush the tops with melted butter.
• Bake in a preheated oven for 30 minutes, or until bread dough is golden brown.
• Serve hot.

NEBRASKA'S STUFFED BEEF SANDWICHES

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.

RUNZA

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).

SAVORY RUNZAS

Steps:

• Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
• Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
• Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
• Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
• At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
• Bake in the preheated oven until dough is done and golden brown, about 20 minutes.

RUNZAS

Steps:

• Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
• Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
• Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until golden brown, about 20 minutes.

NEBRASKAN RUNZAS

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.

RUNZAS

Steps:

• Heat milk, water and butter together until the mixture is lukewarm; pour into electric mixer.
• Add rye flour, sugar, yeast and salt and mix.
• Beat in eggs for three minutes.
• Blend in enough white flour, about 2 1/2 cups, to make a soft dough.
• Let rise in a warm place, covered, about one hour, until doubled in bulk.
• Place all ingredients in a saucepan and cook until beef is brown.
• Heat the oven to 350 degrees.
• Roll out the dough and cut into eight squares of equal size, about 1/4- to 1/8-inch thick.
• Divide the filling into eight portions and place a portion of filling in the center of each square.
• Take the corners of each square and fold in to center to make an envelope, pressing edges together.
• Place the runzas on a greased cookie sheet and bake for 20 minutes at 350 degrees.