Homemade Nebraska Runzas Recipe (aka Bierocks)

Dough

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Set aside for 5 minutes or until yeast becomes frothy. If the yeast doesn't foam, you need to discard and start again with fresh yeast.
2. Once the yeast is frothy, add the melted butter, salt, and 2 cups of flour. Mix well with a wooden spoon or the paddle attachment of a stand mixer.
3. Switch to the dough hook and add the remaining flour, one cup at a time, kneading until the dough comes together and is smooth and elastic, about 5 minutes. Start with just 4 cups of flour total and only add the additional 5th cup of flour if needed so the dough is soft and satiny and can be handled without sticking to your fingers very much.
4. Cover loosely with plastic wrap or a clean cloth and let rise for about 1 hour until doubled in size.

Filling

1. While the dough is rising, heat olive oil in a large skillet over medium high heat.
2. Add the ground beef and onions, then cook until browned, breaking up the meat and crumbling it periodically. Drain any excess fat.
3. Add chopped cabbage, salt, garlic powder, and black pepper. Cook, stirring occasionally, until cabbage is wilted and tender. Set aside to cool before assembling the runzas.

Assembly

1. Divide the dough into 12 evenly sized balls. On a lightly floured surface, roll out the dough to create rectangles roughly 6"x8" and 1/4-inch thick (no need to be exact).
2. Spoon about 1/2 cup to 2/3 cup of the beef and cabbage mixture onto each rectangle. Fold the dough over the filling and pinch the edges together to seal. Place the runzas seam side down on a baking sheet lined with parchment paper. Space them a few inches apart so they have room to rise.
3. Preheat oven to 375°F. Let the runzas rise for about 20 to 30 minutes while the oven preheats until slightly puffy.
4. Bake for 20-25 minutes or until the runzas are golden brown. Brush with additional melted butter while still hot for a soft crust and tasty exterior.
5. Serve hot with ketchup, mustard, or any condiment of your choice or just enjoy them plain!