Reuben Runza (Stuffed Rye Buns with Corned Beef & Kraut)
These reuben runza rolls pack all the delicious flavor of the deli classic sandwich into a portable package. The tender corned beef, tangy sauerkraut, and nutty Swiss cheese fillings are wrapped in a soft rye roll dough, then baked. These wholesome homemade hot pockets are perfect for meals on the go. "Runza" is another regional name for bierocks, which are usually filled with ground beef or venison, cooked with beer and shredded or chopped cabbage. These stuffed reuben rolls are a lot like that, but with a twist!
Equipment
- stand mixer or mixing bowl
- parchment paper or silicone baking mats
- bowl scraper or spatula
Ingredients
Rye Runza Dough:
- 1 batch soft rye roll dough
Reuben Runza Filling:
- 12 oz cooked corned beef chopped or sliced leftover roast, or thinly sliced deli meat
- 2 cups sauerkraut
- 8 oz Swiss cheese thinly sliced or grated
To serve:
- ¾ cup thousand island dressing
Instructions
make runza dough
- Mix the soft rye roll dough.
- Cover the bowl with plastic wrap or a tea towel, and set in a warm place to proof and rise until double (at least 30-40 minutes).
- Line the baking sheets with silicone baking sheets or parchment paper, or spray them well with baking spray or brush with butter.
prep fillings
- Thinly slice or chop the corned beef.
- Grate or thinly slice the swiss cheese.
- Rinse (optional) and drain or squeeze excess moisture from the sauerkraut.
divide dough
- Punch down the dough, and portion into small balls.
- Divide into 12 portions for large, meal-sized runza rolls, or 18-24 for smaller, snack sized rolls or appetizers.
- Cover the rest of the dough as you work so it doesn't dry out.
fill and shape runza
- Working with lightly floured hands, pat one of the dough balls flat.
- Place a portion of the swiss cheese, on the dough, topped with a tablespoon or two of sauerkraut and some of the corned beef.
- Pinch and fold the edges of the roll to make a pocket, sealing the edges together.
proof runza rolls
- Place the filled rolls, pinched seam side-down, onto the baking sheet. Space them evenly out, allowing room for the rolls to rise.
- If you have 3"-4" metal baking rings, you can use those to space out the dough, but they're totally not necessary.
- Cover the rolls loosely with plastic wrap or a plastic half-sheet lid, and put the tray somewhere warm to rise.
- Let the rolls rise for 30-45 minutes, or until they have roughly doubled.
egg-wash and garnish
- Preheat your oven to 375℉.
- Brush the rolls with egg wash, cream, or water with a spoonful of molasses.
- You can leave them plain, or sprinkle them with sesame seeds, poppy seeds, caraway seeds, or everything bagel seasoning.
bake reuben rolls
- Place the rolls gently on the center rack, and bake about 20-25 minutes, or until the rolls are lightly golden brown and the fillings are warmed through.
- Adjust baking time if you made larger or smaller runza rolls (bake larger rolls longer, and smaller bite-sized rolls for less time).
Tried this recipe?Let us know how it was!
