These buns are a family treat. They’re known as Bierock or Runsas in the Midwest. Sometimes I’ve made them vegetarian by using mushrooms or TVP crumbles with very good results. If you use mushrooms or TVP, you will want to add additional butter (or a dab of vegetable broth) in the cooking process to cook the onions and cabbage properly. I often make the filling and dough the night before I plan to serve it and put them both in the fridge overnight. I pull the dough out a hour or so before I plan to serve and let it come back to room temp. I warm the filling, roll the dough and continue the recipe as written.
Servings: 8 bunsPrep Time: about 2 hours Cook Time: 20 minutes
For the dough:
3/4 C warm water (110 degrees)
1/4 C sweetened condensed milk
1/4 C cream or half and half
1/4 C vegetable oil
2 Tbsp sugar
1 large egg
3 1/2 cups all-purpose flour
2 pkgs rapid rise or instant yeast
1 tsp salt
For the filling:
3 Tbsp unsalted butter
2 Tbsp melted unsalted butter to glaze buns after baking
1 1/2 lbs 90% lean ground beef
1 large onion chopped fine
1/2 head cabbage, cored and chopped (about 3 cups)
salt and pepper
9 slices good melting cheese of your choice (American, Swiss or Fontina is nice)
For the dough:
Lightly grease a large bowl. Mix the water, condensed milk, cream, oil, sugar and egg in a large measuring cup. Mix the flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook. With the mixer on low, add the water mix. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, about 4 to 6 minutes. Turn the dough out on a floured surface and shape into a ball. Place in the greased bowl, turn over to grease the ball. Cover with plastic wrap and let set in a warm place until doubled in size.
For the filling:
Melt 1 Tbsp of the butter in a large skillet over medium heat. Add the beef and cook until just beginning to brown, 6 minutes or so, breaking up any large clumps. You want the hamburger to be uniform crumbs. Using a slotted spoon, transfer the meat to a paper towel lined plate.
Pour off all but 2 Tbsp of fat from the pan. Add the onion and cook until softened, about 3 minutes, then add the cabbage and toss just until it begins to wilt. Remove from the heat. Return the beef to the pan with the veggie mix, stir well and season with salt and pepper.
Adjust your oven racks to the upper middle and lower middle position, preheat to 350 degrees. Coat 2 baking sheets with cooking spray. Divide your dough ball into 8 equal portions (cut the dough ball in quarters, cut the quarters in half). Roll each piece into a 7 inch circle, and drape into a small deep cereal bowl (this acts as a form for your bun). Add a slice of cheese to the bottom of the bun, then add 3/4c of meat/veggie mix. Stretch and pinch the bun closed, then invert the bowl onto your hand and place the bun on the greased cooking sheet, seam side down. Note: be sure to pinch the bun closed well, or the cheese will leak out. Place four buns on a sheet, cover with plastic wrap and let rise until puffed, about 20 minutes.
Bake until golden brown, about 20 minutes, rotating the sheets half-way through the baking time. Brush with the reserved melted butter and serve.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.