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Nebraska’s Homemade Runza

August 22, 2018 by My Farmhouse Table 36 Comments

Nebraska’s Homemade Runza

I love college football. Especially my alma mater, the University of Nebraska- Lincoln’s Cornhuskers. If you have ever had the opportunity to travel to Lincoln on game day and sit inside Memorial Stadium, there are three essential foods that make a Husker game day: Fairbury Hotdogs, Valentino’s Pizza, and of course a Runza! But, if you can’t get to Lincoln in the fall, there is no reason not to be able to make your own Nebraska’s Homemade Runza.

Nebraska's Homemade Runza Easy Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

One of the reasons I love this recipe so much is that it is a great freezer recipe.

(Which makes it a great way to use up extra cabbage from your garden.)

Just make the Runza from start to finish and place into labeled freezer bags. When ready to eat, thaw the Runza and reheat either in the oven or microwave.

A great weekday lunch option.

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

Runzas are also known as bierocks.

They’re a staple recipe among US regions with strong Eastern European and German heritage.

Variations of this recipe fill all the local church cookbooks.

Just like my Grandma’s German Spaetzle recipe.

(I come about rich and hearty meals honestly. It’s in my blood.)

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

At Runza restaurants, they have different versions of the sandwich: Original, Cheese, Swiss Mushroom, Cheeseburger, BBQ Bacon, BLT, Spicy Jack, etc.

But my favorite is the Cheese Runza.

So when I decide to make this recipe, I usually always make a few of the cheese version, by adding a half slice of cheddar before wrapping the dough around the filling.

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

Nebraska’s Homemade Runza is perfect served along side a helping of crisp crinkle fries.

And a college football game on tv.

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table

P.S. I’ve made this recipe before using thawed bread dough as a shortcut. Works beautifully!

Easy Nebraska's Homemade Runza Recipe Bierocks Best Original Runza Cheese Runza With Frozen Bread Dough My Farmhouse Table
5 from 8 votes
Print

Nebraska's Homemade Runza

Course Main Course
Cuisine American, German
Prep Time 30 minutes
Cook Time 20 minutes
Rise TIme 1 hour
Total Time 50 minutes
Servings 12
Author My Farmhouse Table

Ingredients

Dough

  • 4 1/2 cups All-Purpose Flour
  • 1/4 cup Sugar
  • 2 pkgs (1/4 oz) Yeast
  • 1 tsp Salt
  • 3/4 cup Milk
  • 1/2 cup Water
  • 1/2 cup Butter
  • 2 Eggs

Filling

  • 2 lbs Ground Beef
  • 1 Small Onion, diced
  • 4 cups Cabbage, chopped
  • 2 tsp Seasoned Salt
  • 1 tsp Pepper

Instructions

Dough

  1. Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl. 

  2. Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F. 

  3. Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs. 

  4. Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic. 

  5. Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour. 

Filling

  1. While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.

  2. Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.

Assembly

  1. Punch dough down, and divide into 12 equal portions. 

  2. Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size). 

  3. Place a heaping 1/2 cup of filling into the center of each dough piece. 

  4. Fold dough over filling. Seal and tuck edges. 

  5. Place onto a greased baking sheet (edges can touch). 

  6. Bake at 350 degrees F for 18-20 minutes or until golden brown.

Recipe Notes

Recipe Notes:

  • These freeze well. Make multiple batches (through the baking process) and freeze any cooked extras. When ready to use, thaw and either bake or microwave until heated.
  • Can use 2 (8oz) cans of sauerkraut in place of cabbage.
  • Add a half slice of cheddar cheese to each Runza before sealing pouch for a Cheese Runza version.
  • For a shortcut, use thawed frozen bread dough in place of making the dough from scratch.

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Filed Under: Beef, Bread, Farmhouse Recipes, Main Course Tagged With: Beef, Ground Beef, Main Course

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Reader Interactions

Comments

  1. Tom

    May 21, 2019 at 4:10 PM

    5 stars
    I just made them and they were really like a Runza. Thanks for the recipe.

    Reply
    • My Farmhouse Table

      May 21, 2019 at 7:57 PM

      Thanks for the kind comment Tom! I enjoy hearing from people who love the recipe as much as my family does.

      Reply
  2. Patrick Ward

    June 8, 2019 at 11:48 AM

    5 stars
    Followed exact, perfect! A taste of home!

    Reply
    • My Farmhouse Table

      June 10, 2019 at 8:18 AM

      Thanks for the review Patrick! I’m so glad it could bring a little taste of home to you.

      Reply
  3. Marianne

    July 7, 2019 at 7:24 PM

    5 stars
    As a Nebraskan who now lives in Kansas, these taste like home!! I used Rhoades bread dough and they were so easy and delicious. I foresee a lot of these coming out of my oven on Saturdays this fall!

    Reply
    • My Farmhouse Table

      July 7, 2019 at 9:02 PM

      So glad you love them Marianne! Isn’t using the frozen bread dough such a great shortcut? Football season is just around the corner and I for one can’t wait! Go Big Red!!!

      Reply
  4. Diane Thomas

    July 21, 2019 at 6:05 PM

    And if you are really lazy Pillsbury pizza dough in the cardboard roll works great as it is already flattened. You only need to cut to size. I make mine small and get 8 half size Runzas from each can.

    Reply
    • My Farmhouse Table

      July 22, 2019 at 9:58 AM

      Diane that is such a great idea! I will have to give it a try sometime.

      Reply
  5. Beth F.

    August 2, 2019 at 3:26 PM

    5 stars
    Delicious recipe! I should have added more cheese to the ones I made because I love lots cheese, but this recipe is definitely a keeper!

    Reply
    • My Farmhouse Table

      August 3, 2019 at 1:58 PM

      Beth I am so happy you loved the recipe! And yes… I always love a little extra cheese! 🙂

      Reply
  6. Gbleigh

    August 17, 2019 at 5:54 PM

    5 stars
    This recipe was spot on! Satisfied my Runza craving over here in Indiana ❤️

    Reply
    • My Farmhouse Table

      August 18, 2019 at 5:12 PM

      I’m so excited to hear that! Glad I could help out. 😉

      Reply
  7. sawyer

    August 28, 2019 at 2:24 PM

    5 stars
    thank u i lived up there for 10 yrs. it was perfect

    Reply
    • My Farmhouse Table

      August 29, 2019 at 9:03 AM

      Sawyer I am so glad you enjoyed them and they gave you a taste of Nebraska again!

      Reply
  8. Cathy Englund

    September 15, 2019 at 5:27 PM

    Thank you for posting this! I have been trying to track this recipe down. My mother always made these

    Reply
    • My Farmhouse Table

      September 16, 2019 at 10:05 AM

      Cathy I hope you love them and they bring a taste of mom’s cooking into your kitchen!

      Reply
  9. Susan Siebert

    September 17, 2019 at 9:49 AM

    Wonder if I can use GF 1to1 flour. Rhodes was a great short cut til we had to go GF. So hungry for a homemade Runza.

    Reply
    • My Farmhouse Table

      September 17, 2019 at 10:15 AM

      Susan I have never tried this recipe with gluten free flour, but I think your one to one ratio should work. I’d love to hear how well it turns out for you. It’s hard to beat a good homemade runza.

      Reply
  10. David Johnson

    September 20, 2019 at 9:39 PM

    Do you know what adjustments to the dough recipe are needed at altitude? It tough sometimes up her in Colorado.

    Reply
    • My Farmhouse Table

      September 21, 2019 at 9:29 AM

      Darn beautiful Colorado making baking difficult. Unfortunately, I don’t have much experience with changing the dough recipe for higher elevations. If you are afraid the dough may not turn out the way you would like, I have had success using thawed Rhodes frozen bread dough or roll dough in place of making the homemade version in the recipe.

      Reply
  11. Peggy Stein

    October 1, 2019 at 7:31 PM

    5 stars
    I have not tried yet, but will leave a five star rating as they sound delicious and just what I was looking for. I am eating gluten free now also and would appreciate anyone’s comments for what gluten free dough they have used. I have gluten free bread mix and I might try that. I will definitely let you know how they turn out.

    Peggy

    Reply
    • My Farmhouse Table

      October 4, 2019 at 8:29 AM

      Peggy I hope you love them! Let me know how the bread mix works. I’d love to know. Thanks for being the gluten free “guinea pig” for Runza 😉

      Reply
  12. Marilyn knox

    October 2, 2019 at 3:11 PM

    Can’t wait to make these October 5 for the game. Last year my 77 year old husband celebrated his birthday at our first time ever home game in Lincoln and ate a Runza that our son raved about. When back in So Cal I made a batch. They were awesome. Thanks for the recipe.

    Reply
    • My Farmhouse Table

      October 4, 2019 at 8:30 AM

      Marilyn, it is a Husker game day staple! Here is hoping your batch of Runza’s tomorrow helps bring home a victory over Northwestern 🙂

      Reply
  13. Laura

    October 28, 2019 at 3:20 AM

    Excellent recipe! Have made a few batches already and they are eaten quickly here and at friends Thank you 🙂 And I agree, a Husker winner:)

    Reply
    • My Farmhouse Table

      October 31, 2019 at 4:05 PM

      Laura I am so happy you and your crew enjoys this recipe. Go Big Red! 😉

      Reply
  14. Chris

    November 11, 2019 at 11:02 AM

    5 stars
    Great recipe! I was intimidated by the dough but it was super easy and turned out great!!

    Reply
    • My Farmhouse Table

      November 14, 2019 at 10:20 AM

      Chris I am so happy it worked out well for you. I feel once someone masters a great dough recipe you can make almost anything!

      Reply
  15. Kris J

    November 12, 2019 at 9:06 PM

    my son found this recipe (he likes to cook, too!) and we made it together! SUPER AWESOME and even better than the restaurant because it’s homemade!!! I, too, am from NE and now live just one state away, but so fun to be able to have the taste of home here. I do live around 6000 feet and the only thing I did was to use my standard Hungarian high altitude baking flour (easily bought in the local large grocery store). I did nothing else and they look just like your pics… well, I don’t wrap them as nicely as you do… but we’ll work on that. :). thank you for the incredibly tasty and easy to make recipe! my son has requested these for his next x school lunches. 🙂

    Reply
    • My Farmhouse Table

      November 14, 2019 at 10:22 AM

      Kris I am so happy they were SUPER AWESOME! And thank you so much for the information about the high altitude baking. I know others have asked and since I live in the flat plains, your insight is much appreciated.

      Reply
  16. Tommy

    November 13, 2019 at 3:16 PM

    I’m really looking forward to trying this recipe! Mind if I ask what the fat content of the ground beef is? I’m worried about fat rendering out during the baking process resulting in soggy buns.

    Reply
    • My Farmhouse Table

      November 14, 2019 at 10:29 AM

      Hi Tommy! I have used both 80/20 and super lean ground beef for this recipe. Mostly whatever is available in our freezer. Since the beef and onions are cooked before being put into the dough, I just pay attention and if there is excess grease in the pan I drain it off of the beef before starting the filling process.

      Reply
  17. Lisa M. Schulz

    November 21, 2019 at 2:20 PM

    This looks so darn good!!!! I miss my bread! I am doing Keto and for others I’ve seen here looking for Gluten Free alternative, I am going to try the Bobs Red Mill Low Carb Baking Mix and see what I can pull off.

    Reply
    • My Farmhouse Table

      November 22, 2019 at 9:22 AM

      Lisa thanks so much for being the GF tester! Please let me know how the baking mix works out for you.

      Reply
  18. Julie

    December 2, 2019 at 3:57 PM

    Bragged to my friends here in the UK about Runzas and that they were only available in Nebraska. To back up my claims, I made some today. Delicious and took me back home without the cost of airfare. Thanks for posting the recipe!

    Reply
    • My Farmhouse Table

      December 2, 2019 at 8:08 PM

      Julie I love that this recipe was able to give you a little taste of home! Thanks for sharing.

      Reply

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About My Farmhouse Table

Hi! I'm Chanda of My Farmhouse Table. Raised in the Midwest on my family's grain and cattle farm.
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I'm Chanda of My Farmhouse Table. Raised in the Midwest on my family's grain & cattle farm. My days are based around faith, family, farming, & food.

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