Runzas

 

Are you familiar with these sandwiches?

Raise your hand if you’ve ever had a Runza.  This old German specialty is not found in many areas across the United States.  Even though the fast food restaurants are nearby our area I still like to make them from scratch  from time to time. 

Runzas are a mixture of hamburger, onions and chopped cabbage tucked into a delicious yeast roll.  You can’t beat the homemade version.  Some people like to add cheese, or sauces, mushrooms, etc. but I like the original version (recipe below) served with lots of mustard.  Most other people like ketchup too.

Dough:

2 c. warm water

1 egg

2 pkg. yeast

1/2 c. sugar

1 1/2 tsp.salt

1/4 c. melted and cooled butter

6 1/2 c. flour

 

Filling:

1 1/2 lb. lean hamburger

1/2 c. chopped onion

3 c. shredded cabbage

1/2 c. water

1 1/2 tsp. salt

1/2 tsp. pepper

Dash  of Tabasco

1 t. or more chili powder

 

Before we begin, let me give you a couple of hints about baking with yeast.  I would imagine there are lots of you who use yeast frequently while others are intimidated by any recipe with the word “yeast” in it!

Make sure your water is just warm…not hot. I sprinkle the yeast over the warm water and sprinkle the sugar on top.  Just let it sit for a few minutes and pretty soon you will see some action going on. 

 

 

 

 

Another hint when baking with yeast is to bring your egg to room temperature. If you didn’t allow time for this step, simply place the egg in a bowl of warm water.  It will warm to room temperature in the time it takes to measure out the rest of your ingredients.  The reason you don’t use an egg just out of the refrigerator is because the cold temp could slow down the yeast activity.

 

 

 

 

 

Mix water,  yeast, sugar and salt; stir until dissolved.  Add egg and melted butter; stir in flour.

 

 

It will look like this to start with.

 

Knead til shiny.

 

  Let rise til  double in size.  Roll dough into an oblong shape and cut into 18 squares.

 

Combine all meat ingredients while dough is rising, simmer for 15 to 20 minutes and drain grease. 

 

 

Dump out the risen dough and you are ready to begin putting the sandwiches together with the meat mixture.

 

 

 

 

 

Divide cooled hamburger mixture between the squares. Pull the 4 sides up and press edges together.

 

 

Sorry this picture didn’t turn out well.  This shows me pulling all four sides together to seal.

 

 

 

 

Place on greased cookie sheet and bake for 20 minutes at 350*

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Today I’m joining Michael for Foodie Friday.  You will find great recipes at her blog, Designs by Gollum.  I always find lots of cooking inspiration from there.  I know you will too.

 

Also joining All Things Domestic Party!