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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A bierock or runza is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. Read more . In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun. I usually shape mine in squares or rectangles. Ingredients:
dough |
2 pkgs. active dry yeast (4 -1/2 tsp.) |
2-1/4 cups warm water |
6 tbsp. vegetable oil |
5 tbsp. sugar |
1 tbsp. salt |
6 cups all purpose flour ( plus more if needed) |
filling |
2 lbs. ground beef |
1 large onion, diced |
1/2 cup head of cabbge, shredded thinly |
salt and pepper to taste |
1 cup water to cook down filling |
Directions:
1. Dough:
2. Add yeast and sugar to warm water to dissolve and proof.
3. In a large bowl add flour and salt. (I use my standup mixer to make the dough using the dough hook)
4. Add vegetable oil to water then pour into bowl with flour and salt. Mix well.
5. Turn dough out onto a floured board and knead adding as much flour as needed to make a soft elastic dough. (again I use my standup mixer instead of placing on a floured board.)
6. Place dough in a clean large bowl and cover with plastic wrap. Allow dough to rise to about twice its size. Punch dough down and rise for a second time.
7. While the dough is making its second rise you can prepare and cook the filling.
8. Filling:
9. Cook ground beef in a 12 inch skillet over medium heat. Make sure to break up large pieces of meat as it cooks.
10. Add onion and cabbage to meat stirring together to combine.
11. Add a cup of water and continue cooking, uncovered, until cabbage and onion are tender and cooked through. (15-20 min.). Cool.
12. Shape:
13. Divide dough in half. (makes it easier to work with)
14. Roll out into a square. Cut dough into 4x8 inch rectangles. Place filling on one half of the dough. Fold dough over filling to make a square. Press sides together and seal well.
15. Place sealed runzas on a cookie sheet. (you need to leave at least an inch or two between runzas since they will rise. I get 6 runzas on one cookie sheet)
16. Continue process until all dough is used.
17. Allow the runzas to rise 15- 30 minutes. Brush with melted butter and bake for 20-30 minutes at 350 degrees F. or until runzas are golden brown.
18. Remove from oven and serve with mustard on the side. Or you may cool on a rack then freeze for future use. These are great reheated in the microwave.
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