What's for dinner, Runzas!
One of the many things the Bailey family has blessed me with is runzas. I asked a few questions but was on my own to wing it. I feel that I have really mastered the art. The pictures are from last April. Eva would not eat them at dinner but then loaded them into her Easter basket and then after a few bites gave a grin. Sweet girl who loves bread.
Rapid mix cool rise white bread, or you can use frozen bread dough
4-6 c flour
1 T & 1/2 t salt
1/4 c butter/marg, soft
2 T & 1 t sugar
3 packets (2T & 3/4t) active dry yeast
2 c warm (110 degree) water
Mix water, yeast, and sugar...let bloom. Put all other ingred in mixer with dough hook. Pour in water mixture. On speed 2 let mix/knead until sides of bowl are clean. Add 1/2 c flour at a time until bowl is clean. When you touch the dough it should be soft, smooth, and not sticky. Let rest covered 20 minutes while you make the filling. Can be made a head and left in the fridge covered.
Filling:
2# burger
1 onion, diced
1 head of cabbage, finely diced
salt/pepper
I cut the cabbage into hunks and whirl through the food processor until fine. The other way I have done it is in the blender but I had to add water to get it to whirl, then squeeze out the water. Brown the burger with the onion. When brown, drain meat and add cabbage until looks about half and half, cook until tender.
To assemble:
Divid the dough into 10 equal sized balls or 5oz each if using a scale. Flatten each ball of dough wide enough to hold 3/4 c or 4 oz of the meat mixture. Fold dough around the meat, seal the bottom, and place smooth side up on a greased cookie sheet or stone. Bake at 350 25-30 minutes until golden. I butter the tops because butter is good!
