BierocksRunzas Recipe

How to make it

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• Dough:
• Add yeast and sugar to warm water to dissolve and proof.
• In a large bowl add flour and salt. (I use my standup mixer to make the dough using the dough hook)
• Add vegetable oil to water then pour into bowl with flour and salt. Mix well.
• Turn dough out onto a floured board and knead adding as much flour as needed to make a soft elastic dough. (again I use my standup mixer instead of placing on a floured board.)
• Place dough in a clean large bowl and cover with plastic wrap. Allow dough to rise to about twice its size. Punch dough down and rise for a second time.
• While the dough is making its second rise you can prepare and cook the filling.
• Filling:
• Cook ground beef in a 12 inch skillet over medium heat. Make sure to break up large pieces of meat as it cooks.
• Add onion and cabbage to meat stirring together to combine.
• Add a cup of water and continue cooking, uncovered, until cabbage and onion are tender and cooked through. (15-20 min.). Cool.
• Shape:
• Divide dough in half. (makes it easier to work with)
• Roll out into a square. Cut dough into 4x8 inch rectangles. Place filling on one half of the dough. Fold dough over filling to make a square. Press sides together and seal well.
• Place sealed runzas on a cookie sheet. (you need to leave at least an inch or two between runzas since they will rise. I get 6 runzas on one cookie sheet)
• Continue process until all dough is used.
• Allow the runzas to rise 15- 30 minutes. Brush with melted butter and bake for 20-30 minutes at 350 degrees F. or until runzas are golden brown.
• Remove from oven and serve with mustard on the side. Or you may cool on a rack then freeze for future use. These are great reheated in the microwave.