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  • Writer's pictureInfo at River Terrace Ranch

Runsas (using Sourdough Starter)

I’m obsessed with Runsas

(bookmark/save for recipe)

I don’t even know if anyone in my family likes them as much as I do

but one batch - cooled and then kept in the fridge - easiest YUMMY quick *hearty* snacking or lunch

(or honestly, I’ve served them for dinner, too)

having a pile of these - ready & waiting - for those between-the-chaos moments… best magic trick ever

my biggest challenge with making them has always been that the ingredients used aren’t always in my pantry…

so eventually, I re-worked it to more my style

fresh eggs, fresh cream or milk, sourdough starter….

if needed, sourdough, proofing lids in the shop at

Runsas Recipe (using Sourdough Starter)


1 egg

½ cup starter

3 cups flour

¾ tsp salt

¾ cup + warm half & half or cream or milk

1 tablespoon butter

2 tablespoons sugar

½ tsp yeast (optional)

  • Mix, knead 5 min, cover.

  • Stretch & fold at 1.5 hr, cover and rest.

  • Divide dough into 1.5-2” chunks. Roll to ½” flat.

  • Place dough in palm & add a piece of cheese, top with 2 tablespoons of filling. Pinch closed & place on lined baking sheet seam side down. (Size of buns & filling can be any preference. )

  • Lightly cover and let rest 1 hour.

  • Egg wash brush (1 egg yolk & 1 TBS cream whisked together & brushed over rolls). Optional - sprinkle with sesame seeds or Everything But the Bagel seasoning.

  • Bake at 350 30-45 minutes or until golden brown.

  • When cool, keep leftovers in the fridge for an easy snack.


1 TBS butter

1 tsp salt

1 yellow onion

1.5lb ground beef

half head green cabbage

  • sauté 1 tablespoon butter, diced yellow onion

  • either add in - or separate pan, brown 1.5lb ground beef & salt

  • stir in chopped cabbage, stirring until cabbage is lightly cooked (not soft)

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