Introduction: Runzas

Runzas are a Nebraska classic made by my mother-in-law. To make this recipe you will need the following:

  • 1 cup warm water
  • 1/4 cup butter, softened
  • 1 package (1/4 oz) active dry yeast
  • 2 tablespoons sugar
  • 3 cups bread flour
  • 1 teaspoon salt
  • 1 lb ground beef
  • 1 cup cabbage, chopped
  • Hot sauce
  • Worcester sauce

Yield: 10-12 Runzas

The great thing about this recipe is you can completely customize it! I have used many different bread recipes and filling combinations - it's never gone wrong. A couple of my favorites are a biscuit dough with breakfast gravy and a pretzel dough with pulled pork!

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Step 1: Making the Dough

Pour 1 cup warm water and ¼ cup softened butter into large bowl. Add one package yeast and allow to sit for 5 minutes.

Add 2 tablespoons sugar, 3 cups bread flour, and 1 teaspoon salt to a smaller bowl

Step 2: Knead

Slowly add flour mixture, mixing after each addition until the dough comes away from the sides. Knead on a floured surface until smooth

Step 3: Punch It

Place dough in a bowl lined with butter, turning once to coat. Cover and let rise for an hour in a warm area. Punch down. Let rise for another half hour.

Step 4: Brown Beef

While the bread rises, brown 1 lb hamburger meat in pan with salt, Worcester, and hot sauce to taste, about 7-10 minutes. Add cabbage and cook until slightly translucent, about three minutes. Set aside.

Step 5: Fill the Runzas

Grab about a 1/4 cup of dough and flatten into a circle. Add 2-3 tablespoons of meat mixture. Pull dough together and pinch closed around the filling.

Step 6: Bake Them!

On a pan lined with parchment paper, bake the runzas for 15-20 minutes in a 375 degree oven. Serve with ketchup or barbecue sauce. This makes 10-12 runzas

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    4 Discussions


    Reply 1 year ago

    Hi Kathleen!

    I usually get about 10-12 when I make this recipe. Thanks!

    cycle ninja
    cycle ninja

    1 year ago

    I used to live 3 blocks from a Runza in Fremont, NE. Thanks for showing me how to make these, they're my favorite.