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4 1/2 to 5 c. flour
1 c. sugar
1 tsp. salt
2 pkgs. active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. shortening
2 eggs, at room temperature

FOR DOUGH: Measure 1 3/4 cups of flour into a large mixing bowl. Stir in sugar, salt and yeast. Heat milk, water and shortening until warm, 120 to 130 degrees. Pour into flour mixture. Add eggs, beat with an electric mixer at low speed for 1/2 minute at high speed for 3 minutes more. Stir in the rest of flour. Knead about 5 minutes. Cover with plastic wrap and towel. Let rest 20 minutes.


1/2 lb. ground beef
1 onion, chopped
2 c. chopped cabbage
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper

Roll dough thin, cut into 6 or 7 inch squares. Makes about 6. Brown beef, onion and wilted cabbage mixture and place 3 tablespoons of mixture in center of each square. Bring corners of each square to center. Pinch edges together and seal. Place runzas seam side down on baking sheet. Let raise in warm place, 40 to 60 minutes. Bake at 350 degrees for 20 minutes.

Runzas freeze well and may be reheated in microwave. The recipe calls for baking seam side down but I prefer seam side up because you loose less filling.

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Aug 3, 7:46 PM
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