Cheesy Stuffed Meat Buns Recipes

MEAT BUNS RECIPE - BUNS STUFFED WITH MEAT

Steps:

• 1. Make the dough: in a mixing bowl place flour, yeast and sugar. Mix. Add salt, water and oil. Knead the dough 7-8 minutes. 2. Transfer the dough to greased bowl and let rise for 1 hour. 3. Meanwhile make the filling: over medium heat sauté chopped onion for 2-3 minutes, add crushed garlic and sauté for 1-2 minutes more. Add ground beef, salt, pepper, thyme, cumin and pine nuts. cook for 3-5 minutes, stirring constantly. Let cool. 4. Divide the dough into 16-20 equal pieces and shape each piece into ball. Roll the balls into 3-3.5" (7-9cm) diameter circle. Place 1 tablespoon of the filling in the center, close the dough tight and shape a ball. Place all the balls in a baking try, cover and let rest 20 minutes. 5. Preheat oven to 355F (180C). 6. Brush the buns with egg wash, sprinkle with sesame. Bake 20 minutes.

MEAT BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.

MEAT BUNS

Steps:

• While the dough is resting, heat the oil in a pan, add the diced onion, and cook till soft-about 5 minutes.
• Add the beef and break it up.
• Add the thyme, red chili flakes, grated carrots, green onions. Bouillon powder, salt, and pepper to taste.
• Cook till there's little to no more water in the meat
• Add the slurry and leave to simmer for a few more minutes. Remove from heat and leave to cool.
• Dissolve the Yeast and Sugar in the warm milk and leave to proof.
• In a large bowl, combine the flour, salt, and sugar, make a well at the center and add the proofed yeast, egg, and butter and mix together until a soft dough is formed.
• Transfer the dough to a lightly floured surface and knead until it's smooth and elastic, about 7 minutes by hand.
• Place the dough inside a very large oiled bowl (making sure you smear some oil on the surface of the dough) and leave to rise in a warm place for 1 hour or till doubled in size.
• Punch down the dough to remove the trapped air and place the dough on a lightly floured work surface.
• Divide the dough into 6 equal parts and mold each of them into a ball.
• Take the dough one at a time and roll them out into a circular disc. Scoop the filling inside the center of the dough and gather the dough at the top. Then, pinch the top a couple of times to securely close the dough.
• Place seam side down on a parchment-lined baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
• Brush with egg wash and bake at 350° for 20 minutes or until golden brown. Serve warm.

MEATBALL-STUFFED GARLIC BREAD SLIDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
• Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
• Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
• Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
• Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
• Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
• Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.