NGM Runzas

Dough

1 cup milk

⅓ cup white sugar

4 tablespoons salted butter

1 teaspoon salt

2 eggs, room temperature

3 cups Niobrara Grain and Milling Bread Flour

2 ¼ teaspoon active yeast

Directions for dough:

1. Combine milk, sugar, butter, and salt in a microwave-proof bowl and place in the microwave for 1 minute. The milk should be warm, and the butter is beginning to melt.
2. Combine 2 ¾ cups of flour and yeast into the mixing bowl. 
3. Add eggs and milk mixture. Using a dough hook, mix until well incorporated. Add enough flour to make a non-sticky dough that pulls off the side of the bowl. Beat until dough is soft and elastic, about 5-8 minutes.
4. Place in a greased bowl and cover. Let the dough proof until doubled, about 2 hours. 

Filling

1 pound of hamburger

1 onion, diced

1 small cabbage, chopped

1 can cream of chicken soup

Salt & pepper

Shredded cheese, 2 ½ cups

Directions for filling:

1. Cook hamburger and onions in large skillet until hamburger is not pink. Drain grease.
2. Add cabbage and soup, and stir until well combined. Salt and pepper to taste.
3. Cook until the cabbage is soft.
4. Divide the mixture in half.
   

Assemble Runzas

Divide the dough. Roll one-half the dough into a 10x12 rectangle. Divide the hamburger mixture into 6 equal piles with cheese. Cut each rectangle, fold the dough over, and seal. Place on a greased sheet pan. Repeat with the other half of the dough and hamburger mixture. 

Let the runzas rise while the oven preheats to 350°F. 

Bake in preheated oven for 18-20 minutes, until golden brown.