Runzas (Bierocks) – The Hearty Midwestern Stuffed Bread Delight

Runzas, also known as Bierocks, are a comforting, hand-held meal made with soft bread stuffed with seasoned ground beef, cabbage, onions, and sometimes cheese. Originating from Eastern European immigrants, this savory pastry has become a cherished staple in the Midwest, especially Nebraska. Each bite offers a perfect balance of fluffy bread and flavorful filling, making it both satisfying and portable.

Runzas (Bierocks):

Warm, filling, and easy to eat, Runzas are perfect for lunches, dinners, or on-the-go meals. They’re homemade comfort at its best — simple ingredients transformed into something hearty and delicious. Whether baked fresh or reheated later, these golden rolls are a true taste of Midwest tradition.

History of Runzas:

Runzas have their roots in the Russian-German communities that settled in the Midwest during the 1800s. The dish was adapted from traditional Eastern European stuffed breads, known as bierocks, brought over by Volga Germans. Nebraska, in particular, embraced the recipe, with the Runza sandwich becoming so iconic that a regional fast-food chain named Runza® was founded in Lincoln in 1949. Today, the Runza stands as a proud symbol of Nebraska cuisine, loved for its nostalgic flavor and cultural heritage.

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Runzas (Bierocks) – The Hearty Midwestern Stuffed Bread Delight

Shruthi

A delicious mix of ground beef, cabbage, and onions wrapped in a soft bread dough, Runzas (Bierocks) are hearty, flavorful, and deeply comforting — a true Midwestern classic.

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 52 minutes mins

Course Main Course

Cuisine American, german, Midwestern

Calories 400 kcal

Ingredients

  

For the Dough:

• 4 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 1 cup warm milk (110°F / 45°C)
• ¼ cup melted butter
• ¼ cup sugar
• 1 egg
• 1 teaspoon salt

For the Filling:

• 1 lb ground beef
• 2 cups shredded cabbage
• 1 medium onion, chopped
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions

 

• Prepare the dough: In a large bowl, mix warm milk, sugar, and yeast. Let sit until frothy (about 5 minutes). Add melted butter, egg, and salt. Gradually mix in flour until a soft dough forms. Knead for 5–7 minutes, then cover and let rise for 1 hour.
• Cook the filling: In a skillet, brown ground beef and onions until cooked through. Add shredded cabbage, salt, and pepper. Cook until the cabbage softens, about 10 minutes. Remove from heat and cool slightly.
• Assemble Runzas: Punch down dough and divide into 8 equal portions. Roll each piece into a rectangle. Place 2–3 tablespoons of filling in the center, add cheese if desired, and fold edges over to seal.
• Bake: Place seam-side down on a baking sheet. Bake at 375°F (190°C) for 20–25 minutes or until golden brown.
• Serve: Let cool slightly and enjoy warm.

Notes

• Let the dough rise in a warm, draft-free area for best results.
• Make sure the filling cools before assembling — hot filling can make the dough soggy.
• Seal edges tightly to prevent leaks during baking.
• You can freeze baked Runzas for up to 3 months.
• Reheat in the oven or air fryer for a crispy exterior.

 

Keyword Bierocks, Cabbage and Beef Pastry, Nebraska Food, Runzas, Stuffed Bread

Tips for Perfect Runzas

• Use high-protein flour: It gives the dough a chewier texture.
• Add cheese: Cheddar or Swiss melts beautifully inside.
• Brush with butter: After baking for a golden, glossy finish.
• Try variations: Add mushrooms, sauerkraut, or bell peppers for extra flavour.
• Serve with mustard or ketchup: Adds a tangy contrast to the savory filling.

FAQs for Bierocks:

Q: Are Runzas and Bierocks the same thing?
Yes, they’re essentially the same — the name “Runza” is most common in Nebraska, while “Bierock” is used elsewhere.

Q; Can I use store-bought dough?
Absolutely! Frozen bread or pizza dough works great if you’re short on time.

Q: How do I store leftovers?
Refrigerate for up to 4 days or freeze for longer storage.

Q: Can I make vegetarian Runzas?
Yes! Replace the beef with sautéed mushrooms, lentils, or plant-based meat.

Q: What’s the best way to reheat them?
Bake at 350°F (175°C) for 10 minutes or air fry for 5 minutes until warm.

Conclusion:

Runzas (Bierocks) are the ultimate fusion of European tradition and Midwestern comfort. With their soft bread shell and savory beef-cabbage filling, they’re hearty, flavourful, and satisfying. Perfect for meal prep, family dinners, or even road trips, these golden pockets of goodness embody homemade warmth in every bite. Once you try them, you’ll understand why they’ve stood the test of time in American heartland kitchens.