Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon 3 mL 1 tablespoon 15 mL 110 F

  2. 1/4 cup 60 mL 3/4 cup 180 mL 120 F

  3. 1/4 cup 60 mL 1 egg, lightly beaten

  4. 2 to 3 cups 480 to 720 mL 1/2 teaspoon 3 mL 1/4 teaspoon 1 mL 3 tablespoons 45 mL 1 large onion, diced

  5. 3 garlic cloves, minced

  6. 1 pound 4 cups 960 mL 1/2 teaspoon 3 mL 1 1/2 tablespoons 25 mL 2 to 3 dashes of hot pepper sauce

  7. 1 teaspoon 5 mL 4 ounces 2 tablespoons 30 mL

Instructions Jump to Ingredients ↑

  1. All advance preparation may be found in the ingredient list. Dissolve the yeast in the warm water with a pinch of the sugar in a large bowl and let stand for 5 minutes. Add the milk, melted butter, and egg to the yeast mixture and mix well. Mix the sugar, flour, salt, and garlic powder together and add to the yeast mixture. Stir to incorporate. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Place the dough in a well-oiled bowl. Cover and allow to rise until doubled in volume, about 1 hour. Punch the dough down and allow to rise a second time. Heat 2 tablespoons [30 mL] of the lard or oil in a nonstick skillet over medium heat and sauté the onion until soft. Add the garlic and sauté 30 seconds more. Add the remaining 1 tablespoon of lard or oil and the beef and sauté, stirring occasionally, for about 5 minutes, or until lightly browned. Add the cabbage and cook for 7 minutes more. Stir in the black pepper, mustard, hot pepper sauce, and Worcestershire sauce. Adjust the seasoning with salt. Cook for 8 minutes more. Remove from the heat and allow to cool. Stir in the cheese. On a lightly floured surface divide the dough into 32 balls. Roll each ball into a 3-inch [8-cm] circle. Place 2 tablespoons [30 mL] of the filling in the center of each circle. Fold the edges over and seal with the tines of a fork. Place the unbaked runzas, seam side down, on a parchment-lined baking sheet and allow to rise in a warm spot for 20 minutes. Bake at 350°F [175°C] for 12 to 15 minutes, or until golden brown. Brush the tops with the 2 tablespoons of melted butter, if desired. Serve each person 3 buns, preferably warm and right from the oven.


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