Temperature Tuesday Runza 2021 Recipes

EASY HOMEMADE RUNZA RECIPE

Steps:

• This is by far easier when you use a large stand mixer with a dough hook. Put warm water, yeast, sugar, salt and butter in bowl and add a cup of flour. Using whip beater attachment, mix thoroughly, scraping down sides of bowl. HInt: grab a clean dish towel and wrap it around the bowl, see photo. That is unless you really enjoy cleaning up flour. (I don't.) Add 2 cups of flour, one at a time, and beat well. You'll still want to keep your mixer modestly draped for the next step. Switch to dough hook and keep adding flour gradually until the dough hook starts pulling the dough away from the sides of the bowl. Stop the mixer and feel the dough. If it's still sticky, add a tablespoon or so of flour at a time and resume kneading with the dough hook. Stop adding flour when it's soft but handles without sticking to your fingers.Great bread dough should feel satiny and elastic.At this point I simply remove the dough hook and gather the dough into a ball. I spray the bowl generously with Pam or similar, return the dough to the bowl (not necessary to wash it first) smooth a little cooking oil or olive oil over the dough, cover with dish towel and set in a nice warm place. (In the summer, I've found my car makes a great proofing box!!)When the dough has doubled in size, divide into 16 pieces and roll out into a thin oval about 6" by 8". Heavens, this is no time for exactitude. Think rustic and handmade. I like my runzas a little on the small side with thin, crisp dough wrappers. You may like yours chubby.(Sometimes I make 8 runzas with half the dough and cinnamon rolls with the other half.)

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.

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.