Runza Sandwich Bieroc
Satisfy your craving for hearty comfort food with this homemade Runza Sandwich Bieroc recipe—a Midwestern classic that combines soft, pillowy bread with a savory beef, cabbage, and onion filling. Made from scratch, the fluffy yeast dough gets its light texture from a blend of milk, butter, and eggs, while the filling delivers a perfect balance of seasoned ground beef and tender cabbage sautéed to perfection. Perfect for meal prep or a cozy family dinner, these hand-held stuffed buns are baked until golden brown and can be enjoyed warm or at room temperature. With its combination of comforting flavors and rustic charm, this recipe is a must-try for anyone looking to explore traditional German-American cuisine at home.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cups Warm water (110°F)
- 0.5 cups Whole milk
- 0.25 cups Unsalted butter (melted)
- 2 large Eggs (lightly beaten)
- 1 pounds Ground beef
- 2 cups Green cabbage (shredded)
- 1 medium Yellow onion (diced)
- 1 teaspoons Salt (for filling)
- 0.5 teaspoons Black pepper
- 1 tablespoons Olive oil
Instructions
In a large mixing bowl, combine warm water, 1 tablespoon of sugar, and yeast. Let it sit for 5-10 minutes until foamy.
Add the remaining sugar, milk, melted butter, eggs, and salt to the yeast mixture. Stir to combine.
Gradually add 3 cups of flour, mixing well with a wooden spoon or an electric mixer. Once the dough starts to come together, add the remaining 1.5 cups of flour, a little at a time, until the dough is soft and no longer sticky.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
While the dough rises, prepare the filling. Heat olive oil in a skillet over medium heat. Add the diced onions and cook until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the shredded cabbage, salt, and black pepper. Cook for an additional 5-7 minutes until the cabbage is tender. Remove from heat and let the filling cool completely.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then flatten each ball into a 6-inch circle.
Place 1/4 cup of the filling in the center of each dough circle. Pull the edges of the dough up around the filling and pinch them together to seal.
Place the filled buns, seam side down, onto a greased or parchment-lined baking sheet. Cover loosely with a towel and let rise for 30 minutes.
Preheat your oven to 375°F (190°C).
Bake the Runzas for 20-25 minutes, or until golden brown.
Let the Runzas cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.9 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 292 mg | 6% | |
*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.
