HOMEMADE RUNZAS - NEBRASKA'S FAMOUS RUNZA RECIPE MADE AT …
Make Nebraska's famous Runza Sandwich at home! A bread dough pocket, filled with cabbage, onion, and seasoned ground beef, baked until golden brown. This recipe makes one dozen sandwiches but is easily cut in half. OR you can make them and freeze them!
Provided by Michaela Kenkel
Total Time 4 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 530 calories, CarbohydrateContent 67g grams carbohydrates, CholesterolContent 40g milligrams cholesterol, FatContent 20 g grams fat, FiberContent 4g grams fiber, ProteinContent 20g grams protein, SaturatedFatContent 6g grams saturated fat, ServingSize 1 sandwich, SodiumContent 1370g grams sodium, SugarContent 10g grams sugar, TransFatContent 3g grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
BASIC WHITE BREAD (KITCHENAID) RECIPE - FOOD.COM
I've tried to find this recipe on the web and can't find it. I use this for making bierocks. This is the KitchenAid basic white bread recipe.
Total Time 2 hours
Prep Time 1 hours
Cook Time 1 hours
Yield 2 loaves or 12 bierocks
Number Of Ingredients 7
Steps:
- Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
- Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
- Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
- Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.
- When using for bierocks, after dough rises first time, cut dough in 12 pieces. roll each piece into a circle. Fill with hamburger cabbage filling ( I use recipe #50809).
- Spoon the filling in the middle of the circle then pinch the edges together and fold the ends in and place on greased baking sheet. Brush with egg wash and sprinkle with coarse ground pepper and salt. Bake at 350 degrees for 25 to 30 minutes. Cool on rack.
Nutrition Facts : Calories 1425.4, FatContent 23.1, SaturatedFatContent 12.9, CholesterolContent 54.3, SodiumContent 2522.8, CarbohydrateContent 263.1, FiberContent 10.3, SugarContent 19.7, ProteinContent 37.3
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