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.
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.
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.)
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.
Nebraska’s Homemade Runza is perfect served along side a helping of crisp crinkle fries.
And a college football game on tv.
P.S. I’ve made this recipe before using thawed bread dough as a shortcut. Works beautifully!
Nebraska's Homemade Runza
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
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Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.
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Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.
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Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.
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Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.
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Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.
Filling
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While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.
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Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.
Assembly
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Punch dough down, and divide into 12 equal portions.
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Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).
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Place a heaping 1/2 cup of filling into the center of each dough piece.
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Fold dough over filling. Seal and tuck edges.
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Place onto a greased baking sheet (edges can touch).
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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.
I just made them and they were really like a Runza. Thanks for the recipe.
Thanks for the kind comment Tom! I enjoy hearing from people who love the recipe as much as my family does.
Do you have to activate east before putting in with flour and everything? Do you need to boil the cabbage before adding it in with the hamburger mixture?
Yeast
Hi Mel…. In this recipe the dough works just fine mixing together as directed. If you are concerned with the room environment the day you are baking or want to test your yeast to see if it is still good. Mix together the yeast, sugar, and warmed milk, water, and butter. Let sit to see if it “blooms”. Then add remaining ingredients. Also don’t worry about boiling cabbage first. The heat from the skillet and hamburger will wilt it down as it cooks for a few minutes. Any other questions let me know. Best of luck! Chanda
Followed exact, perfect! A taste of home!
Thanks for the review Patrick! I’m so glad it could bring a little taste of home to you.
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!
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!!!
I am in Kansas now also. My wife saw me reading this page and got so excited. Can’t wait to try it.
Lance that is great! I’ve heard the quote a time or two… “Happy wife. Happy life.” 🙂
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.
Diane that is such a great idea! I will have to give it a try sometime.
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!
Beth I am so happy you loved the recipe! And yes… I always love a little extra cheese! 🙂
This recipe was spot on! Satisfied my Runza craving over here in Indiana ❤️
I’m so excited to hear that! Glad I could help out. 😉
thank u i lived up there for 10 yrs. it was perfect
Sawyer I am so glad you enjoyed them and they gave you a taste of Nebraska again!
Thank you for posting this! I have been trying to track this recipe down. My mother always made these
Cathy I hope you love them and they bring a taste of mom’s cooking into your kitchen!
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.
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.
Do you know what adjustments to the dough recipe are needed at altitude? It tough sometimes up her in Colorado.
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.
I don’t ever adjust and I live near Denver. Never adjust my cakes either. Haven’t had any flops yet.
Thanks so much for sharing! I know others had questions about the dough for high altitudes. I appreciate you letting us know how well it worked.
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
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 😉
HI Peggy
I’ve been eating paleo and still love a good Runza. I actually wrap them in cabbage instead of bread and they are delicious. Just put the cabbage leaf in hot water for 10-30 seconds to soften enough to use as a wrap. I’ve also used collard green and lots of different types of cabbage,
I also add a small can of sauerkraut when cooking the meat and let it all cook for at least 2 hours to let the flavors meld more.
Molly, that is great to know! Thanks so much for sharing.
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.
Marilyn, it is a Husker game day staple! Here is hoping your batch of Runza’s tomorrow helps bring home a victory over Northwestern 🙂
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:)
Laura I am so happy you and your crew enjoys this recipe. Go Big Red! 😉
Great recipe! I was intimidated by the dough but it was super easy and turned out great!!
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!
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. 🙂
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.
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.
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.
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.
Lisa thanks so much for being the GF tester! Please let me know how the baking mix works out for you.
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!
Julie I love that this recipe was able to give you a little taste of home! Thanks for sharing.
I’ve been watching very old episodes of “Postcards from Nebraska”…..from maybe 30 years ago. The host mentioned runzas and I finally googled long enough to find this recipe. I can’t wait to try it. My Grandparents were Germans from Russia.
I love “Postcards from Nebraska”. Roger Welsch is a gem! This recipe is a favorite around here, so I hope you love it as much as we do.
Quick question 🙂 if using frozen bread dough in place of other, do we still do the step of “punching down the dough” before separating into sections?? Thanks!!
Hi Monica! If using frozen bread dough, it most likely will “deflate” some when dividing into sections to form the buns.
Hi. I am looking forward to making these. My husband is from Nebraska. I fell in love with the runza when I visited. I am wondering if you could make the dough in a bread machine on the dough cycle. Any thoughts?
Thanks for sharing this amazing recipe.
Hi Tammy! As much as I love using my bread machine, I haven’t tried this dough in there! But, that being said, I don’t see why it wouldn’t work. Let me know how it goes!
Hello! Question- I’m having trouble finding frozen bread dough. Do you think pizza dough would work?! Thanks 🙂
Hi Shannon. No frozen bread dough? Life is harsh! 😉 I’ve used frozen dinner roll dough for these as well. Rhodes brand is my go to. Even though I haven’t tried the recipe with pizza dough, it should be a great substitute. Let me know how it turns out.
Hello! Question? My family and I love Runzas and I am looking forward to using your recipe for my next batch. However, for the first time I will be using the Rhodes frozen dough as a shortcut. After thawing, does the dough need to rise before using and, if possible, can you tell me approximately, how many Runzas can be made out of each loaf? Thank you!!
Hi Roger! I do let the dough rise for a little bit after it thaws. It doesn’t have to be for long, but I feel letting it rise slightly helps the dough to roll out better. Out of each loaf I usually do 4 Runzas. It should give plenty of dough to roll and fill. I have done 6 to a loaf before, but it was a little tight to get all of the filling in.
My parents lived in Grand Island back in the late 80’s early 90’s That’s when I was introduced to the awesome Runza. Living in Georgia there is no where one can get the Runza. I have a friend who will bring some back for me when they go to Nebraska. I did a search for Homemade Runza and yours came up. It was the closest I found to the original.
Well today I gave it a try…. WOW! I followed yours to the letter and much to my surprise They are Aweome.
Just as I remembered. I made a combination of Cheese, Mushroom & Swiss and Pepper Jack. I even made your bread dough. (First time making bread dough)
Thank you so much!!! God Bless
Frank
Frank, first off, thanks so much for taking the time to leave a review and comment on here! I love hearing everyone’s story about how this recipe helps to bring a little taste of Nebraska to Runza lovers across the country (and world).
Oh and congrats on conquering bread dough! I’m so glad it worked out for you.
Have a wonderful day!
Chanda
What do you think about using pastry dough
Hi Mary! Pastry dough should work for the Runzas. It won’t be an exact replica, since most Runzas use more of a bread dough, but pastry dough should serve the purpose and still be delicious.