Runzas
Updated Oct. 11, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 1 hour 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup milk
- ½cup water
- ½cup butter
- 2¼cups rye flour
- ½cup sugar
- 2packages dry yeast
- 1teaspoon salt
- 2eggs
- 2½cups white flour, approximately
- 1pound ground beef
- ½cup chopped onion
- 2cups finely shredded cabbage
- Salt and pepper to taste
- 1teaspoon caraway seeds
- ⅓cup water
For the Dough
For the Filling
Nutritional analysis per serving (8 servings)
605 calories; 26 grams fat; 12 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 23 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Make the Dough
- Step 1
Heat milk, water and butter together until the mixture is lukewarm; pour into electric mixer.
- Step 2
Add rye flour, sugar, yeast and salt and mix.
- Step 3
Beat in eggs for three minutes.
- Step 4
Blend in enough white flour, about 2½ cups, to make a soft dough.
- Step 5
Let rise in a warm place, covered, about one hour, until doubled in bulk.
Make the Filling
- Step 6
Place all ingredients in a saucepan and cook until beef is brown.
Assemble the Runzas
- Step 7
Heat the oven to 350 degrees.
- Step 8
Roll out the dough and cut into eight squares of equal size, about ¼- to ⅛-inch thick.
- Step 9
Divide the filling into eight portions and place a portion of filling in the center of each square.
- Step 10
Take the corners of each square and fold in to center to make an envelope, pressing edges together.
- Step 11
Place the runzas on a greased cookie sheet and bake for 20 minutes at 350 degrees.
Private Notes
Comments
I married into a family of runza eaters so I had to try this. The recipe itself brings memories of simpler times. No fussing about weighing the flour. A whole pound of meat. Even the article title is reminiscent of when food wasn’t political. I was skeptical about the dough. In its early stages it seemed sticky and unruly. But it came around under a rolling pin. We love the rye flavor. My husband, one of the runza eaters, wanted less caraway. I wanted more. We will make it again
As a native Nebraskan, I must say this recipe comes in as authentic and awesome! I would add that as I didn't have my reading glasses on thought the recipe had called for 2.5 cups cabbage (chopped is fine no need to shred and will make it again with 2.5 cups ). I think easily could have made 10 runzas not 8 (although were the size of burritos!). Thanks for the history and by the way fellow Texans have runza restaurants also!
Easy to make, sturdy enough for a packed meal, but I didn’t love how sweet the dough is. I have since found runza recipes with far less sugar.
This bread recipe is amazing. I only use it for the bread and make my own filling Big Mac Runzas 2 lbs of ground beef Some onion Big slathering of velveeta Make the bread to filling ratio smaller for more buns. Top the buns with sesame seeds. Serve with pickles, lettuce, and Big Mac sauce on the side (easy to google a copycat recipe)
Easy to make, sturdy enough for a packed meal, but I didn’t love how sweet the dough is. I have since found runza recipes with far less sugar.
I must correct myself! Honestly I was thinking about kolaches--Texans love them as do Nebraskan but they are of Czech origin. I know of nowhere outside of Nebraska where runzas are sold.
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