Lincoln Runzas

• 23 cup milk
• 1/2 cup water
• 1/2 cup butter
• 2 1/4 cups rye flour
• 1/2 cup sugar
• 2 packages dry yeast
• 1 teaspoon salt
• 2 eggs
• 2 1/2 cups white flour, approximately
• Beef filling (see "Filling" section)
• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cups finely shredded cabbage
• Salt and pepper to taste
• 1 teaspoon caraway seeds
• 13 cup water

1. Heat milk, water and butter together until the mixture is lukewarm; pour into electric mixer.
2. Add rye flour, sugar, yeast and salt and mix.
3. Beat in eggs for three minutes.
4. Blend in enough white flour, about 2 1/2 cups, to make a soft dough.
5. Let rise in a warm place, covered, about one hour, until doubled in bulk.
6. Meanwhile, prepare the ground beef filling.
7. Preheat the oven to 350 degrees.
8. Roll out the dough and cut into eight squares of equal size, about 1/4 to 1/8 inch thick.
9. Divide the filling into eight portions and place a portion of filling in the center of each square.
10. Take the corners of each square and fold in to center to make an envelope, pressing edges together.
11. Place the runzas on a greased cookie sheet and bake for 20 minutes at 350 degrees.

milk, water, butter, rye flour, sugar, yeast, salt, eggs, white flour, filling, ground beef, onion, cabbage, salt, caraway seeds, water

Taken from cooking.nytimes.com/recipes/4647 (may not work)