Runza Dough
Create the perfect base for your homemade Runzas with this soft, pillowy Runza Dough recipe. Crafted from simple pantry staples like all-purpose flour, whole milk, and active dry yeast, this dough is rich with the comforting flavors of butter and eggs while remaining perfectly balanced with just a touch of sweetness from granulated sugar. The step-by-step process includes kneading the dough until it’s smooth and elastic, ensuring a delicate texture and airy rise that holds fillings beautifully. Whether you're preparing classic cabbage-stuffed Runzas or experimenting with your own savory creations, this versatile dough makes it all possible. With a prep time of just 20 minutes and the ability to refrigerate for convenience, this recipe is perfect for both novice and seasoned bakers looking for an authentic homemade touch.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (110°F/43°C)
- 2 pieces Large eggs
- 4 cups All-purpose flour
- 1 teaspoon Salt
Instructions
In a small saucepan, heat the milk over medium heat until it just begins to steam. Remove from heat, add the butter, and stir until melted. Allow the mixture to cool to lukewarm (100°F-110°F).
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until the yeast becomes foamy.
In a large mixing bowl, beat the eggs lightly. Add the cooled milk mixture and the yeast mixture, stirring until combined.
Gradually add the flour and salt, mixing with a wooden spoon or dough hook until a soft dough forms. If the dough is too sticky, add additional flour, 1 tablespoon at a time, until it pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1-2 hours, or until the dough has doubled in size.
Punch down the dough to release air. Divide into portions as needed for your Runza recipe (typically 8 equal pieces). Let the dough sit for 10 minutes before rolling or shaping as desired.
Continue with your Runza filling and baking instructions, or store the dough in the refrigerator for up to 24 hours before use. Bake as directed in your recipe, typically at 375°F (190°C) for 18-20 minutes, until golden brown.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 407.3 g | 148% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 37.8 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 435 mg | 33% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
