I found this recipe on the net- the picture drew me in.
I followed the directions with the exception of the spinach which we only like raw. I have to say this is one of the best bread recipes I've tried! My husband & son ended up splitting theirs open and melting cheese over theirs. I think next time I will put cheese into filling and maybe use 1 1/2 lbs of beef or use part of the dough to make plain rolls.
They also warmed up wonderfully for leftovers.
Nebraskan Runzas
Makes 8 large runzas; serves 8
Dough
¾ cup lukewarm water (approximately 110°F)
2½ teaspoons (1 .25-ounce packet) active dry yeast
Pinch plus 3 tablespoons sugar
4 large eggs: 3 for the dough,
1 for the egg wash
3¾ cups bread flour, plus more for the counter
12 tablespoons (1½ sticks) salted butter, softened, plus more for the bowl
2 teaspoons fine sea salt
Filling
1 pound medium-lean ground beef
Fine sea salt and freshly ground black pepper
3 tablespoons salted butter
1 large Vidalia onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh thyme, or 1½ teaspoons dried
1 teaspoon minced fresh rosemary, or 1½ teaspoons dried
1 tablespoon canola oil, plus more for the baking sheet
8 ounces baby spinach
For the dough, combine the water, yeast, and pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
Add 3 of the eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, remaining 3 tablespoons sugar, remaining flour, and the salt and mix well. The dough will be a little sticky. Leave to rest and hydrate for 15 minutes. Knead the dough to develop the gluten, until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover, and let rise for 1 hour at room temperature. Then chill for 1 to 2 hours in the refrigerator, until cold to the touch, or as long as overnight.
Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up.
Meanwhile, make the filling: Heat a large skillet over medium-high heat, and when it’s hot, add the beef. Season with ¾ teaspoon salt and ½ teaspoon pepper and cook, chopping to separate the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer the beef to a bowl. Drain and discard all but a film of the fat from the skillet. Add the butter to the skillet and when it has melted, add the onion. Cook over medium heat, stirring, until light golden brown, about 15 minutes. Add the garlic, thyme, and rosemary and cook for 3 minutes. Scrape the mixture into the bowl containing the beef.
Without cleaning the skillet, add the tablespoon of oil to it. Over high heat, sauté the spinach until wilted, about 1 minute, and cook until the excess liquid has evaporated. Chop the spinach, add it to the beef mixture, and set aside to cool. Flatten a dough ball on a heavily floured surface, and roll it to form a 3 × 5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling each corner out thinly, so that you have a thick rectangle with four thinner triangular wings at the corners. Spoon ½ cup of the filling onto the rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining dough balls and filling.
Preheat the oven to 375°F.
Let the runzas rise, uncovered, about an inch, about 45 minutes.
Mix together the remaining egg and 2 tablespoons water to make an egg wash, and brush it thinly over the tops of the runzas. Bake the runzas until dark golden brown, 25 minutes. Serve hot.
I followed the directions with the exception of the spinach which we only like raw. I have to say this is one of the best bread recipes I've tried! My husband & son ended up splitting theirs open and melting cheese over theirs. I think next time I will put cheese into filling and maybe use 1 1/2 lbs of beef or use part of the dough to make plain rolls.
They also warmed up wonderfully for leftovers.
Nebraskan Runzas
Makes 8 large runzas; serves 8
Dough
¾ cup lukewarm water (approximately 110°F)
2½ teaspoons (1 .25-ounce packet) active dry yeast
Pinch plus 3 tablespoons sugar
4 large eggs: 3 for the dough,
1 for the egg wash
3¾ cups bread flour, plus more for the counter
12 tablespoons (1½ sticks) salted butter, softened, plus more for the bowl
2 teaspoons fine sea salt
Filling
1 pound medium-lean ground beef
Fine sea salt and freshly ground black pepper
3 tablespoons salted butter
1 large Vidalia onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh thyme, or 1½ teaspoons dried
1 teaspoon minced fresh rosemary, or 1½ teaspoons dried
1 tablespoon canola oil, plus more for the baking sheet
8 ounces baby spinach
For the dough, combine the water, yeast, and pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.
Add 3 of the eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, remaining 3 tablespoons sugar, remaining flour, and the salt and mix well. The dough will be a little sticky. Leave to rest and hydrate for 15 minutes. Knead the dough to develop the gluten, until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover, and let rise for 1 hour at room temperature. Then chill for 1 to 2 hours in the refrigerator, until cold to the touch, or as long as overnight.
Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up.
Meanwhile, make the filling: Heat a large skillet over medium-high heat, and when it’s hot, add the beef. Season with ¾ teaspoon salt and ½ teaspoon pepper and cook, chopping to separate the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer the beef to a bowl. Drain and discard all but a film of the fat from the skillet. Add the butter to the skillet and when it has melted, add the onion. Cook over medium heat, stirring, until light golden brown, about 15 minutes. Add the garlic, thyme, and rosemary and cook for 3 minutes. Scrape the mixture into the bowl containing the beef.
Without cleaning the skillet, add the tablespoon of oil to it. Over high heat, sauté the spinach until wilted, about 1 minute, and cook until the excess liquid has evaporated. Chop the spinach, add it to the beef mixture, and set aside to cool. Flatten a dough ball on a heavily floured surface, and roll it to form a 3 × 5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling each corner out thinly, so that you have a thick rectangle with four thinner triangular wings at the corners. Spoon ½ cup of the filling onto the rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining dough balls and filling.
Preheat the oven to 375°F.
Let the runzas rise, uncovered, about an inch, about 45 minutes.
Mix together the remaining egg and 2 tablespoons water to make an egg wash, and brush it thinly over the tops of the runzas. Bake the runzas until dark golden brown, 25 minutes. Serve hot.
