Bread Baking Babes: Runzas

 

The October Kitchen of the Month is Kelly of A Messy Kitchen.  When Kelly challenged us to make runzas, I knew it sounded vaguely familiar.  Upon checking one of my more recent cookbook acquisitions, Midwest Made, by Shauna Sever, I found the recipe.  Runzas are a savory hand pie, found mainly in the Midwest.  They are also called bierocks or krautburgers.  The Volga Germans, who settled in Nebraska, Kansas, and the Dakotas brought these meat-and-cabbage filled sandwiches with them.

In typical Babe fashion, I decided to use this particular recipe because it called for half the amount of yeast (not that I have anything against yeast).  For the filling, I went with well-drained sauerkraut along with onions and ground beef.  Because I had the time, I took my time in preparing and shaping the rolls.  All went smoothly.  Once they were out of the oven and cool, I tried one immediately; then for the sake of my waistline, I put the others in the freezer for a future, emergency/quick meal.

This was a great baking/cooking challenge.  Not only were they easy to prepare, but I have extras as well.  Hope you join in this month. You can find the recipe on Kelly’s website.  Send your results to Kelly at A Messy Kitchen by the end of the month.

 

• Blog from OUR Kitchen – Elizabeth 
• A Messy Kitchen – Kelly (Kitchen of the Month)
• Karen’s Kitchen Stories – Karen
• My Diverse Kitchen – Aparna
• Bread Experience – Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups - Tanna
• Feeding My Enthusiasms - Elle

 

 

World Bread Day 2020: Chocolate Tahini Challah Buns

 

As the saying goes, so many bread recipes, so little time.  Once again I’m delighted to participate in World Bread Day, 2020 edition.  I’ve baked some new breads this year that I really love.  One recent one was SweetTahini Rolls from Falastin.  Because I had already posted it on Instagram, I decided to try a similar bread from a different source.  I came across a recipe for Chocolate Tahini Challah Buns from Smitten Kitchen, so that is my entry.

My one tip pertains to the filling.  Make sure it is cool before spreading on the dough.  If it is too warm, it will be too liquid, and ooze out; but, if it is too cold, it will be too solid and tear the dough.

Both kinds of rolls were delicious, especially if you enjoy the flavor of tahini.  They also freeze well, so when I’m hungry for one of these buns, I can take one from the freezer and warm it up for a special treat.

I’m looking forward to seeing all the different kinds of bread in this year’s roundup.  Thanks to Zorra for hosting such a delicious event.