Runza-Inspired Stuffed Yeast Rolls

In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.

Add salt, oil, and 3 1/2 cups of flour to the yeast mixture. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

While the dough is rising, prepare the filling: In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the shredded cabbage, beef broth, Worcestershire sauce, garlic powder, salt, and pepper. Cook until the cabbage is tender, about 10-15 minutes.

Preheat oven to 375°F (190°C).

Punch down the risen dough and divide it into 12 equal pieces.

Roll each piece into a 4-5 inch circle. Place a generous spoonful of the beef and cabbage filling in the center of each circle.

Bring the edges of the dough up and pinch them together to seal, forming a roll. Place the rolls seam-side down on a baking sheet lined with parchment paper.

In a small bowl, whisk together the egg and milk. Brush the tops of the rolls with the egg wash.

Bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving. Enjoy!