How To Make Homemade Runzas Recipe

I finally nailed homemade runzas, and they’re every bit as savory, golden, and satisfying as I hoped. One bite and I knew this recipe was staying in my kitchen forever.

I love runzas with the kind of loyalty that makes me crave them at random, inconvenient times. That soft bread, the savory ground beef, the cabbage tucked inside like it absolutely belongs there.

So good. I’m honestly thrilled I can make homemade runzas now, because waiting around for a road trip or a lucky stop was not cutting it.

And every bite hits that salty, beefy, bready craving I never quite shake. But the best part is having a whole batch in my own kitchen, ready for lunch, dinner, or standing-at-the-counter snacking.

#runza Homemade runzas just make me ridiculously happy.

Ingredients

• Flour makes the soft, cozy bread pocket that holds everything together.
• Yeast gives the dough that puffy, bakery-style lift you’ll love.
• Sugar helps the yeast wake up and adds a tiny sweetness.
• Salt keeps the dough from tasting flat.

  Don’t skip it.

• Warm milk makes the bread tender, rich, and a little softer.
• Egg adds structure, so the dough isn’t flimsy or sad.
• Butter brings that homemade flavor.

  Oil works if that’s what you’ve got.

• Ground beef is the hearty, filling protein that makes runzas meal-worthy.
• Onion adds sweet, savory flavor without trying too hard.
• Cabbage softens down and gives the filling that classic runza bite.
• Worcestershire sauce adds a little tangy, meaty depth.

  Basically, magic.

• Black pepper keeps things warm and slightly punchy.
• Beef broth keeps the filling juicy instead of dry.
• Cheddar is optional, but Plus, melty cheese never hurts.
• Egg wash gives the tops that shiny, golden finish.

Ingredient Quantities

• 4 cups all purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup warm milk (about 110 F / 43 C)
• 1/4 cup warm water
• 1 large egg
• 3 tablespoons melted butter or vegetable oil
• 1 pound ground beef (80 20 recommended)
• 1 medium yellow onion, finely diced (about 1 to 1 1/4 cups)
• 2 cups finely shredded cabbage (about 6 to 8 ounces) or coleslaw mix, drained
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher or table salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup beef broth or water
• 1 cup shredded cheddar cheese, optional
• 1 egg beaten with 1 tablespoon water for egg wash

How to Make this

1. In a large bowl whisk together 4 cups all purpose flour, 2 1/4 teaspoons active dry yeast, 2 tablespoons granulated sugar and 1 teaspoon salt; in a separate bowl combine 1 cup warm milk (about 110 F / 43 C), 1/4 cup warm water, 1 large egg and 3 tablespoons melted butter or vegetable oil, then pour the wet into the dry and mix until a soft dough forms; knead 6 to 8 minutes until smooth, place in a lightly oiled bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.

2. While the dough rises, heat a skillet over medium heat and brown 1 pound ground beef, breaking it up as it cooks; drain excess fat if needed.

3. Add 1 medium yellow onion finely diced and cook until the onion is softened and translucent, about 4 to 5 minutes.

4. Stir in 2 cups finely shredded cabbage (or drained coleslaw mix), 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/2 cup beef broth or water; simmer gently until cabbage is wilted and most of the liquid has evaporated, about 5 to 7 minutes; taste and adjust seasoning, then remove from heat and let the filling cool slightly.

5. Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.

6. Punch down the risen dough and divide it into 8 to 10 equal pieces depending on desired size; roll each piece into a 6 to 7 inch circle on a lightly floured surface.

7. Place about 1/3 to 1/2 cup of the meat and cabbage filling onto the center of each dough circle, sprinkle about 1 to 2 tablespoons shredded cheddar cheese over the filling if using, leaving a border around the edge.

8. Fold two opposite sides of the dough over the filling so they meet in the middle, then fold the remaining ends up and pinch to seal tightly, forming an oval package; place seam side down on the prepared baking sheet, spacing them apart.

9. Brush each runza with the beaten egg mixed with 1 tablespoon water for egg wash and bake in the preheated oven until golden brown, about 18 to 22 minutes.

10. Let cool a few minutes on the baking sheet before serving warm.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Whisk and rubber spatula (or wooden spoon)
4. Measuring cups and spoons
5. Digital thermometer (for milk) or instant read thermometer
6. Skillet (10 to 12 inch) and spatula for browning beef
7. Knife and cutting board (for onion and cabbage)
8. Rolling pin and lightly floured surface (or pastry mat)
9. Baking sheet lined with parchment paper and a pastry brush for egg wash

FAQ

How To Make Homemade Runzas Recipe Substitutions and Variations

• All purpose flour:
  • Bread flour for a chewier, more elastic dough
  • Whole wheat flour use up to half the amount and increase liquid slightly
  • Gluten free all purpose blend one-to-one for a gluten free version
• Active dry yeast:
  • Instant yeast use about 25% less and mix directly into dry ingredients
  • Fresh yeast use about three times the weight of active dry yeast, dissolved in warm liquid
  • Sourdough starter replace yeast and part of the flour; adjust rising time for a tangier flavor
• Ground beef:
  • Ground turkey or chicken for a leaner filling, add a little extra oil for moisture
  • Ground pork for a richer, slightly sweeter flavor
  • Plant based ground crumbles for a vegetarian option, season to taste
• Shredded cheddar cheese:
  • Monterey Jack for a milder, meltier cheese
  • Colby or Colby Jack for similar flavor with good melting
  • Provolone for a slightly sharper, creamier melt

Pro Tips

1) Keep liquids and environment warm but not hot. Aim for about 105 to 115 F (40 to 46 C) for milk/water so the yeast wakes up quickly without killing it. If your kitchen is cold, give the dough a slightly longer first rise in a warm oven with the light on.

2) Don’t skimp on kneading. A 6 to 8 minute knead by hand or 4 to 5 minutes in a stand mixer builds the gluten you want for a soft yet sturdy bun that holds the filling without tearing.

3) Let the filling cool before you fill the dough. Hot filling will steam the inside and make the dough soggy or cause the seams to pop. If you are short on time, spread the filling in a thin layer on a tray to speed cooling.

4) Seal carefully and test one. Pinch seams tightly and press edges with a fork or crimp for extra security. Bake one test bun first to check oven time and seam integrity, then adjust egg wash or sealing method if it bursts.

5) For best texture and flavor, add cheese sparingly and near the center so it melts inside without making the edges greasy. These buns also freeze well: bake, cool, then freeze on a sheet before bagging, or freeze unbaked on a tray and bake from frozen adding a few minutes to the bake time.