Runzas
- Number of Servings: 8
Ingredients
Runsas (Beef and Cabbage Buns)Printer-Friendly VersionDough3/4 cup warm water (110 degrees)1/2 cup sweetened condensed milk1/4 cup vegetable oil2 T sugar1 large egg3 1/2 cups flour2 packages rapid-rise or instant yeast1 tsp. saltFilling3 T unsalted butter (with 2 tablespoons melted)1 1/2 lbs. 90 percent lean ground beef1 large onion, chopped fine1/2 small head cabbage, cored and chopped into medium-size pieces (about 3 cups)salt and pepper8 slices of deli American cheese (I used shredded cheddar as it's what I had on hand)
Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast, and salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low, add the water mixture. After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn the dough out onto a heavily floured work surface, shape into a ball, and place in the greased bowl. Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
Pour off all but 2 tablespoons fat from the pan. Add the onion and cook until softened, about 3 minutes. Add the cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return the beef to the pan and season with salt and pepper.
Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350F. Coat two baking sheets with cooking spray. Divide the dough into 8 equal pieces. Working on a lightly floured work surface, roll each piece of dough into a 7-inch circle. Top with one slice of cheese. Spoon 3/4 cup filling over the cheese and pinch the edges of the dough together to form a bun. Transfer the bun, seam side down, to a prepared baking sheet. Repeat with the remaining dough, cheese, and filling, placing four buns on each baking sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes.
Bake the buns until golden brown, about 20 minutes, switching and rotating the baking sheets halfway through the baking time. Melt the remaining 2 tablespoons butter in a saucepan. Brush the hot buns with the melted butter and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user THESVELTEME.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
Pour off all but 2 tablespoons fat from the pan. Add the onion and cook until softened, about 3 minutes. Add the cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return the beef to the pan and season with salt and pepper.
Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350F. Coat two baking sheets with cooking spray. Divide the dough into 8 equal pieces. Working on a lightly floured work surface, roll each piece of dough into a 7-inch circle. Top with one slice of cheese. Spoon 3/4 cup filling over the cheese and pinch the edges of the dough together to form a bun. Transfer the bun, seam side down, to a prepared baking sheet. Repeat with the remaining dough, cheese, and filling, placing four buns on each baking sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes.
Bake the buns until golden brown, about 20 minutes, switching and rotating the baking sheets halfway through the baking time. Melt the remaining 2 tablespoons butter in a saucepan. Brush the hot buns with the melted butter and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user THESVELTEME.
Nutritional Info Amount Per Serving
- Calories: 649.7
- Total Fat: 33.4 g
- Cholesterol: 113.7 mg
- Sodium: 685.4 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 2.9 g
- Protein: 28.2 g
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