Simple Nebraska Runzas (Print Format)
Classic Nebraska-style buns made easy with pre-made dough. Filled with seasoned beef, cabbage, and onions for a tasty meal.
# Ingredients:
→ Dough
01 -
16 frozen Rhodes rolls, unbaked
02 -
1-2 tablespoons of flour, for sprinkling
→ Filling
03 -
1 pound of ground beef
04 -
2 tablespoons of butter
05 -
1 small yellow onion, diced finely
06 -
2 cups of cabbage, chopped into small pieces
07 -
Salt and pepper to season
→ Egg Wash
08 -
1 large egg
09 -
1 tablespoon of milk
# Steps:
01 -
On baking sheets lined with parchment, arrange your frozen rolls leaving space between them. Cover loosely with plastic and let them sit out at room temp until they grow to twice their size, which takes around 3 to 5 hours.
02 -
In a big skillet over medium heat, start browning the beef. Partway through, throw in the butter, cabbage, and onion. Keep cooking until the meat is fully browned and the veggies are tender. Let it cool a bit.
03 -
Spread flour on your surface, then flatten each roll into a round shape. Scoop some filling into the center, fold up the edges, and pinch them shut. Give them a gentle roll to seal. Put them seam-side down on parchment paper and allow to rise another 30 minutes.
04 -
Set the oven to 350°F. Mix the egg and milk together, then brush over the runzas. Bake them for 18 to 20 minutes, turning the tray halfway through, until they're a nice golden color.
# Tips:
01 -
Allow at least 3 to 5 hours for the rolls to rise.
02 -
If the dough rises too fast, put it in the fridge for up to an hour.
03 -
Using an egg wash gives a shiny, professional finish.