Recipe I

Here's the recipes for Runsas, this is a fav at our house, frugalmom's too!

Runsas (Beef and Cabbage Buns w/ cheese)
( Cook's Country Mag. Apr/May 2007 )

Note: Don't overcook the cabbage--you want it to provide some crunch when you bite into the sandwich.

Dough:

3/4 c. warm water (110 degrees)
1/2 c. sweetened condensed milk
1/4 c. veggie oil
2 Tbls. sugar
1 lg. egg
3 1/2 c. all purp flour, plus extra for rolling out dough
2 pks instant or rapid rise yeast
1 tsp salt

Filling:

3 Tbls unsalted butter, 2 Tbls melted
1 1/2 lbs. 90% lean ground beef
1 lg onion, chopped fine
1/2 sm head cabbage, chopped(about 3 cups)
salt and pepper
8 slices deli American cheese (now some would say this is "cheese food", not real cheese and I would agree, but do not skip this or replace it. The creamyness it provides is soooo worth it.)

1. For the dough: lightly grease lg bowl w/cooking spray. Mix water, sweetened condensed milk, oil, sugar, and egg in lg measuring cup. Mix flour, yeast, and salt in bowl of stand mixer fitted with dough hook. With mixer on low, add water mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn dough out onto heavily floured work surface, shape into ball, and place in greased bowl. (Mixing can also be done by hand)
Cover bowl w/plastic wrap and let rest in warm place until doubled in size, about 1 hour.

2. For the filling: Melt 1 Tbls. butter in lg skillet over medium-high heat. Add beef and cook until just beginning to brown, about 6 minutes, breaking up any lg clumps. Using slotted spoon, transfer beef to paper towel-lined plate.

3. Pour off all but 2 Tbls. fat from pan. Add onion and cook until softened, about 3 minutes. Add cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return beef to pan and season with salt and pepper.

4. To assemble and bake: Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. coat 2 baking sheets with cooking spray. Divide dough into 8 equal pieces. Working on lightly floured work surface, roll each piece of dough into 7-inch circle. Place one dough round in deep cereal bowl and top with one slice of cheese. Spoon 3/4 cup filling over cheese and pinch edges of dough together to form bun. Transfer bun, seam side down, to prepared baking sheet. Repeat with remaining dough, cheese and filling, placing 4 buns on each baking sheet. Cover buns with plastic wrap and let rise until puffed, about 20 minutes.

5. Bake buns until golden brown, about 20 minutes, switching and rotating positions of baking sheets halfway through baking time. Brush buns with melted butter and serve.

*I think frugalmom told me these freeze well, ours never last long enough to get frozen. ;0)