The kids thought that our bun recipe would be good to use for runzas and it was, after I messed it up a bit. I completely forgot to add the eggs which ended up making it turn out perfectly! So I will make it that way from now on. This recipe made 13 runzas at approximately 400 calories a piece (in case you were wondering). Rated a 4 by all!
2 cups lukewarm water
6 TBSP whole milk, lukewarm
4 TBSP honey
4 tsp active dry yeast
combine these and let sit for 5 min. It should more than double in size
7 cups white whole wheat flour (we used Ultragrain brand)
3 1/2 tsp salt
5 TBSP unsalted butter, cold and grated on cheese grater
mix with fingers until small clumps form
put yeast mixture into flour. Mix completely and then kneed in mixer (with
dough hook) for 5 min. or by hand for 8. Cover and let sit for 2 hours.
2 lbs ground beef
1 onion chopped
salt and pepper to taste ( I used quite a bit)
1 medium cabbage chopped
Grease a large cookie sheet with real butter. Place 6 pieces of dough on the cookie sheet and flatten them (like small pizzas). Place 1/13 of the filling on top of each one, leaving 2 inches of dough around the perimeter. Top with another smaller piece of flattened dough and bring up the sides, pinching the dough to keep it in place. Place an egg and some water in a bowl and stir, then brush onto the top of each runza. Bake at 375 until golden on the top, approximately 20 minutes. If you want a cheese runza, cut the runza open after it has baked and add some slices of colby cheese. Microwave for 30-60 seconds. These can be refrigerated or frozen and heated up later (on busy days when you don’t have time to cook).