Easy Nebraska Runzas are a cherished Midwestern comfort food, a handheld pastry pocket that encapsulates a savory, homestyle filling of ground beef, cabbage, and onions in a soft, fluffy, and slightly sweet bread dough. This recipe brilliantly simplifies the traditional process by using frozen Rhodes roll dough as a convenient and reliable shortcut, eliminating the need to make dough from scratch while still delivering an authentic, bakery-quality result. The magic begins as the frozen dough balls slowly thaw and rise, developing a light and airy texture that is the perfect vessel for the hearty filling. The filling itself is a classic and comforting combination, where ground beef is browned and then simmered with softened onions and cabbage until tender and flavorful, creating a simple yet deeply satisfying mixture that is the soul of the Runza. The process of enclosing this filling in the pillowy dough is both simple and rewarding, resulting in golden-brown, portable pastries that are as fun to make as they are to eat.
The true genius of this recipe lies in its ability to deliver the iconic flavor of a Nebraska staple with minimal effort and maximum payoff. The long, slow rise of the dough is the only real waiting period, and it requires no active work, making it easy to fit into a day of cooking or weekend preparation. The final egg wash before baking gives the Runzas a beautiful, glossy, and professional-looking finish, while the enclosed seam ensures all the savory juices stay locked inside during baking. These Easy Nebraska Runzas are the ultimate portable meal—perfect for a hot lunch, a picnic, a road trip, or a freezer-friendly dinner solution. They are a warm, comforting, and nostalgic taste of the Heartland that will quickly become a beloved favorite in any household.
Why You’ll Love This Recipe:
- Ultimate Comfort Food: The combination of soft, sweet bread and savory beef and cabbage filling is incredibly comforting and satisfying.
- Handheld and Portable: These are a self-contained, no-mess meal, perfect for packed lunches, picnics, or eating on the go.
- Perfect Freezer Meal: Runzas freeze and reheat beautifully, making them an ideal make-ahead meal for busy weeks.
- Family-Friendly Favorite: Their mild, savory flavor and fun, pocket-like shape are a huge hit with both kids and adults.
Ingredients:
- 16 Rhodes White Dinner Rolls, frozen
- 1 lb ground beef (80/20 works well)
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cups finely chopped green cabbage
- Salt and black pepper, to taste
- 1-2 tablespoons all-purpose flour, for dusting
- 1 large egg
- 1 tablespoon milk or water
Instructions:
Step 1: Thaw and Rise the Dough
Arrange the frozen dinner rolls several inches apart on baking sheets lined with parchment paper. Cover the baking sheets loosely with plastic wrap. Let the rolls rise at room temperature for 3-5 hours, or until they have doubled in size.
Step 2: Prepare the Filling
While the dough rises, brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the butter, chopped onion, and cabbage. Continue cooking, stirring occasionally, until the beef is fully browned and the onions and cabbage are soft and translucent. Season generously with salt and pepper. Drain any excess grease and allow the mixture to cool completely.
Step 3: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly dust a clean work surface with flour.
Step 4: Assemble the Runzas
Working with one dough ball at a time, use your fingers to gently flatten and stretch it into a circle about 5-6 inches in diameter. Place a rounded ¼ cup of the cooled filling in the center of the dough circle. Bring the edges of the dough up and over the filling, pinching them firmly together at the top to seal. Gently roll the sealed bundle between your hands to smooth the seam and form a uniform oval shape. Place the Runza seam-side down on the parchment-lined baking sheet. Repeat with the remaining dough and filling.
Step 5: Final Rise and Egg Wash
Once all Runzas are assembled, cover the baking sheets again with plastic wrap and let them rest for 30 minutes. In a small bowl, whisk together the egg and milk to create an egg wash. Gently brush the top and sides of each Runza with the egg wash.
Step 6: Bake to Golden Brown
Bake for 18-20 minutes, rotating the baking sheet halfway through, until the Runzas are a deep, golden brown. Let them cool on the pan for at least 5-10 minutes before serving, as the filling will be very hot.
Tips:
- Cool the Filling Completely: This is crucial. A warm filling will make the dough sticky, difficult to work with, and can cause it to tear or not seal properly.
- Seal Tightly: Take your time to pinch the dough together firmly. A good seal prevents the filling from leaking out during baking.
- Don’t Skip the Second Rise: The 30-minute rest after shaping allows the gluten to relax, resulting in a softer, more tender bread.
- Customize the Filling: Add a teaspoon of caraway seeds, a dash of Worcestershire sauce, or some shredded cheese to the filling for a personal touch.
Storage Options:
- Refrigerator: Store cooled Runzas in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10-12 minutes until warm, or in the microwave for 60-90 seconds. The oven will restore the best texture to the bread.
- Freezing: Runzas freeze exceptionally well. Place cooled Runzas on a baking sheet to freeze solid, then transfer to a freezer bag. They will keep for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 20-25 minutes.
