Runza / Bierocks
intro
Soft, fluffy yeast buns stuffed with savory seasoned ground beef, cabbage, and onion: a beloved hearty, hand-held staple of Great Plains home cooking.
Ingredients
Steps
Proof the yeast dough
In a large mixing bowl, combine warmed whole milk (heated to exactly 43C / 110F; avoid hotter temperatures to prevent killing yeast), granulated sugar, and active dry yeast. Let the mixture rest 5 minutes until a foamy, bubbly layer forms on top to confirm yeast is active. Stir in cooled melted butter, beaten room-temperature egg, and fine sea salt, then gradually mix in all-purpose flour until a shaggy, slightly sticky dough forms. Knead by hand on a floured surface or with a stand mixer dough hook on medium-low speed for 7 minutes, until the dough is smooth, elastic, and pulls away from the bowl sides. Cover the bowl tightly with a damp tea towel and let rise in a warm, draft-free spot (24C / 75F) for 1 hour, until the dough doubles in volume.
Cook the beef filling
While the dough completes its first rise, heat a large heavy-bottomed skillet over medium stovetop heat (175C / 350F surface temp). Add the ground beef, breaking it apart into fine crumbles with a wooden spoon, and cook for 6 minutes until fully browned with no pink remaining. Add diced yellow onion, cooking for 3 minutes until soft and translucent, then stir in shredded green cabbage, garlic powder, ground black pepper, and Worcestershire sauce. Reduce heat to medium-low, cover the skillet, and cook for 8 minutes, stirring once halfway, until cabbage is completely tender. Drain all excess grease and liquid from the filling, then transfer to a shallow dish to cool completely for 20 minutes, as warm filling will create soggy dough and cause buns to leak while baking.
Portion and roll dough
Once the dough has fully doubled in size, punch it firmly in the center to release all trapped air. Turn the dough out onto a lightly floured work surface, and divide it into 8 equal portions, each weighing approximately 95 grams. Roll each portion into a tight ball, then use a rolling pin to roll each ball into a 15cm / 6-inch round circle that is 5mm / 1/4-inch thick, leaving the center of the round slightly thicker than the edges to avoid thin spots that tear under filling weight.
Stuff and seal buns
Scoop 85 grams (1/2 cup) of the fully cooled beef and cabbage filling onto the thicker center of each dough round; top the filling with 1 tablespoon of shredded sharp cheddar if using the optional cheese add-in. Fold one edge of the dough over the filling to meet the opposite edge, creating a half-moon shape, then pinch the seams tightly together with your fingers, crimping firmly to create a tight seal that will not open during baking. Place each sealed runza seam-side down on a large baking sheet lined with parchment paper, leaving 5cm / 2 inches of space between each bun to allow for expansion.
Second rise and preheat
Loosely cover the assembled, sealed runzas on the baking sheet with a clean damp tea towel, and let them undergo a second rise in the same warm, draft-free spot for 20 minutes, until the buns are slightly puffed and spring back slowly when poked gently with a finger. While the buns complete their second rise, preheat your oven to 190C / 375F, adjusting the oven rack to the middle position to ensure even browning on the top and bottom of the buns.
Bake to golden brown
After the second rise is complete, remove the tea towel and optionally brush the top of each runza with 1 teaspoon of melted butter for a richer, softer, deeper golden crust. Place the baking sheet on the middle oven rack and bake for 20 to 22 minutes, rotating the sheet 180 degrees halfway through baking to account for any oven hot spots. The runzas are done when they are deep, even golden brown all over and sound hollow when tapped gently on the bottom crust. Remove from the oven and let rest on the baking sheet for 5 minutes before serving, as the trapped filling will be extremely hot immediately after baking.
Tips
2.These buns freeze exceptionally well: let fully baked runzas cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to 3 months. Reheat directly from frozen in a 180C / 350F oven for 15 minutes for a quick, easy meal.
3.For a more traditional Volga German bierock flavor, add 1/2 teaspoon of whole caraway seeds to the cabbage filling while cooking for an earthy, aromatic note that pairs perfectly with savory beef and sweet cabbage.
OMG I grew up eating runzas at every high school football game in Nebraska and I’ve been chasing that taste since I moved to California 10 years ago. This recipe is SPOT ON. The bread is so soft, the beef and cabbage filling is perfectly seasoned, not too soggy like the other recipes I tried. My whole family devoured these at Sunday dinner, even my picky 7 year old asked for seconds!
Wait, can I prep these ahead for meal prep? Like freeze them after baking so I can grab one for lunch on work days? I’m always looking for easy grab-and-go options that don’t get mushy when reheated.
Brought these to our neighborhood block party last weekend and people were literally asking me for the recipe before they even finished their first bun! I added a little extra shredded cheddar to the filling because who doesn’t love cheese, and it was chef’s kiss. 10/10 will be making these for every potluck from now on.
Okay full transparency, I’ve never made yeast dough before and I was so nervous this would turn out a disaster. The dough was so easy to work with though! I only messed up one bun that leaked filling while baking, the rest came out perfect. SO good dipped in a little yellow mustard, just like the runza stand back home.
Has anyone tried making these with a gluten free bread dough? My husband has celiac and I’ve been dying to make a version of runzas he can eat, since we used to get them all the time when we lived in Omaha.
Game changer. I smoked the beef for an hour before mixing it with the cabbage and onion filling, and oh my word, that extra smoky flavor took these to a whole new level. Served them with a side of coleslaw and pickles at our last cookout and the guys couldn’t get enough.
How finely do you chop the cabbage? I had a bad experience once with huge cabbage chunks in a bierock and it was so crunchy and undercooked, I don’t want to mess that up here!
Made a double batch of these on Sunday for the week’s lunches and they are holding up so well! I was worried the bread would get hard in the fridge but it stays soft even after 30 seconds in the microwave. 10/10, way better than spending $12 on takeout lunch every day.
Wait, I always thought bierocks had sauerkraut in them? This recipe uses fresh cabbage, is that a regional difference? I’m from Kansas and my grandma’s version always had a big scoop of sauerkraut mixed in.
My kids loved it! I let them help stuff the buns and seal the edges, which they thought was the coolest thing ever. We made little smiley face slits on top of each bun so we could tell whose was whose, and they ate every single bite without complaining about veggies for once. Win for mom!
Anyone ever add a kick to the filling? I’m thinking of tossing in some diced jalapeños and a sprinkle of pepper jack cheese next time I make these, would that work with the flavors?
Help! My dough didn’t rise at all, did I kill the yeast? I used water that was straight from the tap boiling because I thought it needed to be super hot to activate. Ended up with dense, tough buns even though the filling was amazing.
These taste exactly like the ones I used to get at the Kansas State Fair every year! I skipped the onion because my husband hates it, and added a little extra garlic powder to make up for it, and it was still perfect. Served with a side of German potato salad and it was the coziest Sunday dinner ever.
Took these on a day hike last weekend and they were the perfect trail food! No messy wrappers, handheld, filling, didn’t get squished in my pack even after 6 miles of hiking. Way better than granola bars, will be making these for all my outdoor adventures from now on.
Has anyone tried making these vegan? I’m thinking of using plant based ground crumbles and vegan butter for the dough, just curious if anyone tested that before I give it a shot.
My grandma used to make these for us every Christmas when I was a kid, and I lost her recipe years ago. I made these yesterday and I swear the smell alone took me right back to her kitchen. Cried a little while they were baking, not gonna lie. Thank you so much for sharing this recipe.
Made these for our college football watch party last Saturday and they were a total hit! Easy to hold while yelling at the TV, no messy plates needed, and they taste amazing even when they’re room temp. I served them with a side of spicy brown mustard and cheese dip for dipping, and there were zero leftovers. Will be a regular on our game day menu from now on.
Wait, the cook time says 2 and a half hours, is that all active time? I have a toddler who only naps for 2 hours max, so I need to know if I can split the prep up around nap time!
I added a layer of melted Swiss cheese on top of the filling before sealing the buns and wow, that was the best decision I’ve made all month. The cheese gets all melty and mixes with the beef and cabbage, it’s insane. 10/10, no notes.