Best Whole Wheat Runza Dough Recipes

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WHOLE WHEAT RUNZA DOUGH



Whole Wheat Runza Dough image

This is a recipe that I have adapted so that I can make whole wheat runzas. Please note that you can also use this recipe to make white bread runza dough, just substitute white flour for the whole wheat. Also you can use 1/2 whole wheat flour and 1/2 white flour if you so desire. Use any kind of fillings that you like. My family likes ham and cheese, philly cheese steak, pepperoni pizza, scrambled eggs with cheese and bacon, to name just a few other than the traditional. Use your imagination and tailor to what your family likes. These freeze beautifully after they are baked when individually wrapped. Just microwave from frozen or thawed.

Provided by SLColman

Categories     Yeast Breads

Time 3h

Yield 24 serving(s)

Number Of Ingredients 7

4 1/3 cups whole wheat flour
1 (1/4 ounce) package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 teaspoon salt
2 eggs

Steps:

  • Add 2 cups of the flour and the yeast to the bowl of your kitchenaid mixer with the dough hook and mix well.
  • Heat the milk, sugar, butter and salt to between 115 and 120 degrees.
  • Add the warm mixture to the flour mixture and mix well.
  • Add the eggs and mix for 5 minutes.
  • Add 1/2 a cup of flour at a time mixing after each addition until a ball forms.
  • Knead for 8 minutes using the mixer.
  • Grease a bowl and add the dough ball.
  • Cover and place in a warm spot.
  • Allow to rise until double in size. About 1 hour.
  • Punch down the dough and recover.
  • Allow to rise for 10 minutes.
  • Divide the dough into managable sections.
  • Roll the dough to 1/4 inch thickness.
  • Cut into 4 inch by 4 inch squares.
  • Fill with desired fillings.
  • Bring the opposite ends together and pinch together. Pinch together the seams so that the filling doesn't leak out.
  • Allow to rise for 30 minutes.
  • Bake at 375 degrees for about 30 minutes or until golden.

Nutrition Facts : Calories 120.4, Fat 3.9, SaturatedFat 2.1, Cholesterol 23.7, Sodium 130.9, Carbohydrate 19, Fiber 2.4, Sugar 2.9, Protein 3.9

RUNZAS



Runzas image

It's not difficult to make a decent batch of runzas, but it's dang tricky to make a FANTASTIC batch of runzas. This recipe includes several secrets to superlative runzas, those iconic cabbage and hamburger baked sandwiches that you can find in Nebraska and hardly anyplace else.

Provided by dramamamafive

Number Of Ingredients 15

2 cups chopped onions
2 garlic cloves, smashed and diced
2 lbs ground beef
1 head of cabbage, shredded
1 can of sauerkraut, with the juice
salt and pepper (to taste)
cheese (optional)
1 cup butter, unsalted
2 Tb dry yeast
4 cups warm water OR milk
1/4 cup sugar
2 TBs salt
4 eggs, well beaten
14 cups unbleached flour
2 cups whole wheat flour

Steps:

  • First, make the filling: Chop onions and garlic and sauté in a large frying pan with a little butter or olive oil until tender.
  • Add ground beef along with generous amounts of salt and pepper and cook through, then drain well, if needed. (This will depend on how fatty the beef is.)
  • Put browned ground beef into a large pot (I like to use my Crock pot). Stir in cabbage and kraut and simmer 3-4 hours, stirring often, and seasoning and tasting. (If using a Crock pot, cook on "low" for 5 to 6 hours.)
  • Now to make dough: Stir the yeast into the warm water.
  • In a large bowl, mix together sugar, salt, and eggs. Beat in eggs, then stir in yeast mixture.
  • Add flours quickly one cup at a time, stirring well after each cup. (I use my Bosch mixer for this step.)
  • When the dough begins to pull away from the side of the mixing bowl, turn out onto a lightly-floured countertop and incorporate remaining flour by kneading. Knead 100 strokes until the dough is elastic and smooth. (Kneading can be omitted but this will make the dough nicer to handle, and with an improved texture.)
  • Let rest in a covered bowl one hour or until doubled in size.
  • Cut off golf ball sized pieces. Lightly flour countertop and roll out each piece.
  • Fill each circle of dough with approximately 1/2 cup of filling, and optional cheese if desired. Pull edges of dough around the filling and pinch tightly. Place on a sheet of parchment on a sheet pan, or a 9x13" pan. Or any pan that you like, actually.
  • Preheat oven to 375 while allowing runzas to rest for 30 minutes. Bake for approximately 30 minutes, until approaching golden.
  • Swash with melted butter and bake for 10 more minutes or until golden. Serve while hot. Urge caution! The filling will be very hot.

WOWLERS! (RUNZAS)



Wowlers! (Runzas) image

This is your basic cabbage roll filling, but instead of wrapping in a cabbage leaf, you wrap it up in homemade bread dough. They're great warm or cold. Makes a great substitute for ho-hum sandwiches! We like 'em with spicy mustard spread on top. The recipe was given to me by a neighbor, years ago. I double the recipe so I usually get about 2 dozen filled rolls. Note: if you don't want to fool with homemade dough, hot roll mix works great.

Provided by Laudee

Categories     Yeast Breads

Time 1h

Yield 24 rolls

Number Of Ingredients 12

3/4 cup hot water
1/2 cup canned milk (evaporated)
2 (1/4 ounce) packages yeast (dry)
1/4 cup salad oil
2 eggs (3, if recipe is doubled)
1 teaspoon salt
1 tablespoon granulated sugar (3, if recipe is doubled)
3 1/2 cups flour
1 1/2-2 lbs ground beef
1 head green cabbage
2 -3 whole onions
1/2 cup margarine

Steps:

  • Pour hot water in large bowl.
  • Add milk, yeast, and stir to dissolve.
  • Add oil, sugar, salt, and eggs.
  • Beat well.
  • Add 2 cups, or enough flour to make a soft dough.
  • Blend thoroughly.
  • Add rest of flour, in 1/2 cup increments, kneading well after each addition, until dough is elastic and easy to work with.
  • Place dough on floured surface, cover, and let rest 10 minutes.
  • Roll out, cut in 4 inch squares, and place a couple of tablespoons of filling in center of each square.
  • Fold and seal tightly around all edges.
  • (Filling recipe follows).
  • Place each filled square on greased cookie sheets, and bake in a 375 degree oven for about 15-20 minutes, or till a nice golden brown.
  • Remove from cookie sheet and set on cooling rack.
  • Filling: In large skillet, melt oleo some, then add meat, and brown and drain.
  • Shred cabbage, and add to meat.
  • Chop onions; add to cabbage/meat mixture.
  • Add salt and pepper, or seasonings of your choice.
  • Stir well.
  • Cover, and steam mixture about 20-30 minutes.
  • Cool down to where it's comfortable to handle and then spoon onto dough squares.

RUNZA DOUGH



Runza Dough image

All the recipes for runzas call for frozen dough. This is a much better dough. It would be good with any number of fillings like ham and cheese etc. It's 2 packages of yeast but since I'm too stupid to figure out how to put it, I've written the recipe like I found it.

Provided by Dienia B.

Categories     Yeast Breads

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

5 cups flour, divided
3 teaspoons yeast
1/2 cup lard
1/2 cup sugar
3/4 cup milk
1 1/2 cups water
1/2 teaspoon salt
2 eggs

Steps:

  • Measure 1-3/4 cup flour.
  • Add yeast, lard, sugar, milk, water, and salt.
  • Mix.
  • Add eggs.
  • Stir in remaining flour.
  • Knead 10 minutes; cover; let rise until double. This takes about 1 hour. Now you can go to other runza recipes and use this dough to wrap around the fillings.
  • These are great.

Nutrition Facts : Calories 971.4, Fat 31.4, SaturatedFat 12.1, Cholesterol 123.8, Sodium 356.2, Carbohydrate 147.8, Fiber 5, Sugar 25.5, Protein 22

RUNZA BREAD DOUGH



Runza Bread Dough image

I got this recipe from my step mom which is something my whole family makes. The filling for Runzas is pretty basic.

Provided by ninismy5in

Categories     Yeast Breads

Time 2h30m

Yield 10 runzas, 10-12 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages yeast
2 cups milk (about 100F) or 2 cups water (about 100F)
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs (beaten)
7 -8 cups flour

Steps:

  • soften yeast in liquid; add rest of the ingredients. (All done in one bowl).
  • Knead together and let rise to double in bulk.
  • Punch down and let rise again.
  • Turn out on board and divide dough. roll half of dough at a time to about three-eights inch thickness.
  • Cut into squares about 5 or 6 inches.
  • Place portion of filling in center of squares and bring corners together.
  • Pinch openings tight.
  • Turn pinched side onto lightly greased cookie sheet.
  • Let sit for about 20 minutes.
  • Bake at 400F for about 30 minutes or until golden brown.
  • Rub melted butter on top and place on rack and cover. (tip, dissolve yeast in a warm liquid, about 100F, or it will deactivate the yeast).

Nutrition Facts : Calories 628.5, Fat 16, SaturatedFat 4.4, Cholesterol 49.1, Sodium 295.1, Carbohydrate 96.6, Fiber 12, Sugar 10.3, Protein 29.4

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