RUNZAS (BIEROCKS)

Runzas (Bierocks) image

Provided by Becky Graves

Time 2h10m

Number Of Ingredients 15

DOUGH INGREDIENTS
4 1/2 c all purpose flour, divided
1/4 c sugar
2 pkg (0.25) active dry yeast
1 tsp salt
3/4 c milk, 1% or 2%
1/2 c butter flavored crisco
2 eggs
FILLING INGREDIENTS
1 lb lean ground beef (i use 93/7 or 95/5 so i don't have to drain it)
2 small yellow onions, chopped
4 c chopped cabbage
1 tsp course salt, plus more for seasoning
1/2 tsp pepper, plus more for seasoning
1 1/4 c shredded mild cheese, ( or any cheese of your choosing), optional

Steps:

1. Method: In a large mixing bowl, place 1 3/4 cups of flour, sugar, yeast, and salt. Heat milk, water, and shortening to 120F - 130F. (I heated the mixture in a saucepan on the stove and used a candy thermometer to check the temperature.) Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour (2 3/4 cups); knead dough on a lightly floured surface until smooth and elastic (about 6 - 8 minutes). Place dough in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour.)
2. Meanwhile, brown beef and onions in skillet. Add cabbage, salt, and pepper; cook until cabbage is wilted and starting to become translucent. Continue seasoning filling with additional salt and pepper to taste.
3. Punch dough down. Divide into 10 equal pieces and roll each piece into a square on a lightly floured surface. Top each square with 1/3 cup meat mixture and 2 tablespoons of shredded cheese. Fold dough over the filling, crimp edges tightly to seal, and place on greased baking sheets. (I used a pizza stone; you could also line your baking sheets with parchment [but NOT wax paper].) Bake at 350F for 20 minutes or until golden brown. Serve hot