Nebraskan Runzas

Name: Nebraskan Runzas
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 454 grams 85 to 90 percent lean ground beef; 7 grams packetactive dry yeast; 227 grams baby spinach; 887 milliliters bread flour,plus more for the counter; 1 Tbsp canola oil, plus more for the baking sheets; 4 larges eggs; 1 teaspoon minced fresh rosemary (or 1 1/2 teaspoons dried); 2 teaspoons minced fresh thyme (or 1 1/2 teaspoons dried); 3 cloves garlic, minced; 3 Tbsps salted butter; 12 Tbsps (1 1/2 sticks) salted butter, softened, plus more for the bowl; 2 teaspoons fine sea salt; 8 servings Fine sea salt and freshly ground black pepper; 3 Tbsps sugar, plus a pinch; 1 large Vidalia onion, diced

You can never have too many main course recipes, so give Nebraskan Runzas a try. This recipe serves 8. One serving contains 567 calories, 24g of protein, and 29g of fat. Head to the store and pick up sugar, active yeast, butter, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes.

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Sugar

Water

Yeast

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Mixing Bowl

Add 3 eggs and whisk to combine.

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Egg

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Whisk

Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes.

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Bread Flour

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Wooden Spoon

Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky.

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Butter

Dough

All Purpose Flour

Sugar

Salt

Let rest 15 minutes.

Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes.

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Dough

Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight.

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Dough

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Bowl

Remove the dough from the refrigerator and divide it into 8 even portions.

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Dough

Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes.

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Roll

Heat a large skillet over medium-high heat.

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Frying Pan

Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl.

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Pepper

Beef

Salt

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Slotted Spoon

Bowl

Drain and discard all but a film of the fat from the skillet.

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Frying Pan

Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes.

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Butter

Onion

Add the garlic, thyme and rosemary and cook 3 minutes.

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Rosemary

Garlic

Thyme

Add the mixture to the bowl containing the beef.

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Beef

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Bowl

Without cleaning the skillet, add 1 tablespoon canola oil.

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Canola Oil

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Frying Pan

Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool.

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Spinach

Beef

Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.

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Dough

Chicken Wings

Roll

Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets.

Ingredients you will need

Dough

Beef

Wrap