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Runsas
{Serves 8}

Dough:
3/4 cup warm water
1/2 cup sweetened condensed milk
1/4 cup vegetable oil
2 tablespoons sugar
1 large egg
3 1/2 cups all-purpose flour
2 packages rapid-rise or instant yeast
1 teaspoon salt

Filling:
3 tablespoons unsalted butter
{with 2 tablespoons melted}
1 1/2 pounds 90% lean ground beef
1 large onion, chopped fine
1/2 small head cabbage, cored and chopped
{about 3 cups}
Salt and pepper
8 slices deli American cheese

1. For the dough: Lightly grease a large bowl with cooking spray.  Mix the water, condensed milk, oil, sugar and egg in large measuring cup.  Mix the flour, yeast, and salt in the bowl of a standing mixer fitted with the dough hook.  With the mixer on low, add the water mixture.  After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4 to 6 minutes.  Turn the dough out onto a heavily floured work surface, shape into a ball, and place in the greased bowl.  Cover the bowl with plastic wrap and let rest in a warm plate until doubled in size, about 1 hour.

2. For the filling: Melt 1 tablespoon of the butter in a large skillet over medium high heat.  Add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps.  Using a slotted spoon, transfer the beef to a paper-towel-lined plate.

3. Pour off all but 2 tablespoons fat from the pan.  Add the onion and cook until softened, about 3 minutes.  Add the cabbage and toss until just beginning to wilt, 2 to 4 minutes.  Return the beef to the pan and season with salt and pepper.

4. To assemble and bake: Adjust two oven racks to the upper middle and lower-middle positions and heat the oven to 350 degrees.  Coat two baking sheets with cooking spray.  Divide the dough into eight equal pieces.  Working on a lightly floured work surface, roll each piece of dough into a 7 inch circle.  Place on dough round in a deep cereal bowl and top with one slice of cheese.  Spoon 3/4 cup filling over the cheese and pinch the edges of the dough together to form a bun.  Transfer the bun, seam-side down, to a prepared baking sheet.  Repeat with the remaining dough, cheese, and filling, placing four buns on each baking sheet.  Cover the buns with plastic wrap and let rise until puffed, about 20 minutes.

5. Bake the buns until golden brown, about 20 minutes, switching and rotating the baking sheets halfway through the baking time.  Brush the hot buns with the remaining melted butter and serve.

Recipe from America's Best Lost Recipes - America's Test Kitchen