Runsas

Photo by Emily Hale

Here's a recipe I've wanted to try for a long time because the picture in America's Best: Lost Recipes looked so delicious. It took me until a couple days ago to make them because they seemed intimidating. But they were just as delicious as they looked and they turned out almost exactly like their picture. How often does that happen?Here is why I love this recipe (other than the addicting food it creates).
Ingredients: it only calls for a few once the dough is made, and you most likely have them already.
Universal: everyone in my family loved these, Abby (who is 3) ate as much as I did!
Leftovers: aren't as good, but very close. Abby and I enjoyed some for lunch today, two days after making them, just nuked them for 1.5 minutes.
Accomplishment: although they're easy to make, they're somewhat time consuming. Start making the dough about two and a half hours before you plan on eating them. Especially since the rise time is estimated. But once you're done and quietly enjoying them with loved ones around your table you will feel very happy with your time spent in the kitchen. After all, anything made with homemade dough is truly satisfying.
Foolproof: well, pretty much foolproof. America's Best comes from America's test kitchen where they scrutinize over recipes, trying them over and over until the finished product is perfect.

Runsas (Beef and Cabbage Buns with Cheese)
An "old-fashioned Midwestern recipe brought to Nebraska by Volga Germans"

DOUGH
3/4 C warm water (110 degrees)
1/2 C sweetened condensed milk
1/4 C vegetable oil
2 Tb sugar
1 egg
3 1/2 C flour (or more)
2 packages yeast
1 tsp salt

FILLING
3 Tb butter
1 1/2 pounds ground beef
1 large onion, chopped fine (for my family's taste I used about a quarter of an onion)
1/2 small head cabbage, cored and shopped (about 3 cups)
salt and pepper
8 slices good, white american cheese

1. FOR THE DOUGH: Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. With the mixer on low, add the water mixture. This is where you made need more flour than what is called for, to make a soft dough. After the dough comes together increase the speed to medum and mix until shiny and smooth, 4 - 6 minutes. Turn the dough out onto a heavily floured work surface, shape into a ball, and place in the greased bowl. Cover the bowl and let rest in a awarm place until double, about 1 hour.

2. FOR THE FILLING: Melt 1 Tb of the butter in a large skillet over medium high heat. add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper-towel-lined plate.

3. Pour off all but 2 Tb fat from the pan. Add the onion and cook until soft. Add cabbage and toss until just beginning to wilt(don't overcook the cabbage as the slight crunch is nice in the buns). Return the beef to the pan and season with salt and pepper.

4. TO ASSEMBLE AND BAKE: Coat two baking sheets with cooking spray. Divide dough into eight equal pieces. Working on a lightly floured surface, roll a piece of dough into a 7-inch circle. Place the dough round in a deep cereal bowl and top with one slice of cheese. Spoon 3/4 C filling over the cheese and pinch the edges of the dough to form a bun. Transfer the bun, seamside down, to prepared baking sheet. Repeat with remaining dough and filling. Cover the buns and let rise until puffed, about 20 minutes.

5. Heat over to 350. Bake the buns until golden brown, about 20 minutes, switching and rotating the pans halfway through baking time. Brush the hot buns with the remaining melted butter and serve.