Melanie Recipe Reviews (Pg. 1) - (19341642)

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Runzas (meat pies)

Reviewed: Feb. 1, 2012
Like most of the reviewers here, I have a Nebraska connection: my husband is a die-hard Cornhusker fan who LOVES his Runzas! I was so happy to find this recipe and it did NOT disappoint. I pretty much stuck exactly to the recipe for the filling except that I did take one reviewer's advice and add a bit of gravy to thicken it up. To do that, I added 1/3 cup or so of beef broth to a can of mushroom soup and added that to the ground beef/cabbage mixture. It was perfect! But the thing that really seals the deal for this recipe is the dough. It is PERFECTION! For those who use yeast in bulk like me (not the packets), 2 packets is approximately equal to 5 teaspoons (it's actually a little less but 5 tsp worked perfectly for me). The way I made my dough was to use the mixing attachment for my Kitchen Aid for the first part of the recipe. After I added the remainder of the flour, I switched the mixer blade for the bread hook and ran it on high until the dough stuck together (it didn't actually take the full 6-8 minutes). It rose beautifully, and then rose again after the runzas were filled (before baking). This dough would be fabulous as bread sticks, dinner rolls, or hamburger/hotdog buns. I plan to use it as my go-to recipe for all of those types of homemade bread. Super easy and SUPER tasty!
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