Runzas

Basic Dough Recipe  by Pioneer Woman

4 cups whole milk

1 cup canola oil

1 cup sugar

9 cups all-purpose flour

2 packages (2 1/4 teaspoons each) active dry yeast

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 tablespoon salt

Directions

1. Combine the milk and canola oil in a large pot.
2. Add the sugar.
3. Stir it around. Scald it (heat to almost a boil), then turn off the heat. Let the mixture cool until it’s warm…but not too warm.
4. Add 8 cups of the flour along with the yeast.
5. Stir it around until all combined. It’ll be super sticky.
6. Cover the mixture with the lid of the pot or a dish towel and let it sit for an hour or so, until its risen.
7. After it’s had a chance to rise, sprinkle in the remaining cup of flour, the baking powder, the baking soda, and the salt.
8. Stir gently to combine. It will take a little to get it all stirred together.
9. Store in the refrigerator until you are ready to use, covered.

Meat Filling

1 medium head of cabbage (finely chopped)

1 medium onion

2 lbs. hamburger

salt and pepper to taste

Brown the hamburger with the onion. Add the chopped cabbage and cook. Drain the hamburger, onion, and cabbage. Allow the meat mixture to slightly cool.

Roll the dough on a floured surface. Cut the dough into small squares and put about 1/4 – 1/2 cup of meat into each square. Pull the edges and enclose the meat. Place on a greased cookie sheet. Let the Runzas rise 30 minutes and bake 20 minutes at 350 degrees.