Discover how to make the best homemade Runzas—fluffy yeast rolls stuffed with savory ground beef, cabbage, and onions. This comforting Midwest classic is easier than you think and perfect for family dinners or make-ahead meals!
Yields: Approximately 12 Runzas
Prep time: 1 hour 30 minutes (including dough rising)
Cook time: 25-30 minutes
Ingredients:
For the Dough:
- 1 ½ cups warm milk (105-115°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 large egg, at room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
- 4 – 4 ½ cups all-purpose flour, plus more for dusting
For the Filling:
- 1 tablespoon vegetable oil
- 1 ½ pounds ground beef
- 1 medium yellow onion, chopped
- 4 cups shredded green cabbage (about ½ medium head)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment:
- Large mixing bowl or stand mixer
- Clean kitchen towel
- Large skillet or Dutch oven
- Measuring cups and spoons
- Rolling pin
- Baking sheets
- Parchment paper (optional)
- Small bowl and pastry brush (optional, for egg wash)
Step-by-Step Instructions with Pictures:
1. Activate the Yeast:
- Pour the warm milk into a large mixing bowl (or the bowl of your stand mixer). Sprinkle the active dry yeast over the milk. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active.
- After 5-10 minutes, you should see foam on the surface of the milk.
2. Make the Dough:
- Add the sugar, salt, egg, and melted butter to the yeast mixture. Stir until well combined.
- Gradually add the flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook.
- Continue adding flour until the dough starts to pull away from the sides of the bowl and is no longer sticky. You may not need all the flour.
3. Knead the Dough: - Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed for 5-7 minutes.
4. First Rise:
- Lightly grease the large mixing bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
- The dough should have roughly doubled in size after the first rise.
5. Prepare the Filling:
- While the dough is rising, prepare the filling. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes.
- Stir in the shredded cabbage, salt, and pepper. Cook, stirring occasionally, until the cabbage is slightly softened but still has some texture, about 10-15 minutes.
- Remove the filling from the heat and let it cool slightly while you prepare the dough.
6. Shape the Runzas:
- Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces.
- Roll each piece of dough into a ball.
- On a lightly floured surface, use a rolling pin to roll each ball into a 5-6-inch oval or circle. The dough should be thin but not so thin that it tears easily.
- Place a generous scoop (about ¼ cup) of the cooled filling in the center of each dough circle or oval.
- To seal the Runzas, bring the edges of the dough up and over the filling, pinching them together securely to form a tight seam. Make sure there are no holes to prevent the filling from leaking out during baking. You can shape them into rectangular or oval pockets.
- Place the sealed Runzas, seam-side down, on one or two baking sheets lined with parchment paper (if using), leaving some space between each one.
7. Second Rise (Optional):
- For a slightly softer crust, you can cover the baking sheets loosely with a clean kitchen towel and let the Runzas rise in a warm place for another 15-20 minutes. This step is optional but recommended.
8. Bake the Runzas:
- Preheat your oven to 375°F (190°C).
- Optional Egg Wash: In a small bowl, whisk together 1 egg with 1 tablespoon of water. Brush the tops of the Runzas with the egg wash for a golden and shiny crust.
- Bake for 25-30 minutes, or until the Runzas are golden brown and sound hollow when tapped on the bottom.
