Meat Buns Recipe Buns Stuffed With Meat

CHEESY STUFFED MEAT BUNS

Steps:

• Stir the yeast and sugar into 1 cup warm water. Let sit for 5 minutes or until puffy.
• Add the flours, salt, egg, and water-yeast mixture to the bowl of a stand mixer fitted with a dough hook. Mix on medium-low for 10 minutes. Remove dough hook. Cover with a clean towel and let rise for 1-2 hours or until about doubled in size. It should look puffy.
• Heat the olive oil in a medium skillet. Add the beef and stir to break. Sprinkle with salt and spices cook for 8-10 minutes or until fully cooked through. Remove from heat.
• Divide the dough into 8 even sections. (I use a paring knife to cut it in half, then in half again and again, etc to make a pinwheel shape with 8 even triangles.)
• Working with one piece of dough at a time, coating with flour as needed if sticky, flatten into a disc that's about 6 inches wide. (It doesn't need to be precise!)
• Place 2 heaping tablespoons each cooked meat and cheese into the center and fold in the dough to enclose the fillings. The seams should press and hold together with slightly pressure and a little gentle pressing.
• Place roll onto a parchment-lined baking sheet and repeat to make all 8. Set aside and cover with a towel while the oven preheats.
• Preheat the oven to 400 degrees F. Bake the buns for 20-22 minutes or until firm to the touch. Let cool slightly and serve warm.

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.

FLEISCH PERISKY ( MEAT BUNS)

Steps:

• Brown ground beef in a large skillet.
• Melt 1/2 cup margarine in a separate saucepan over medium heat.
• Add 2 T. flour, stirring to incorporate.
• Add dry onion soup mixes and water to make a thick gravy.
• Bring to boil.
• Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
• Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
• In my Bosch mixing bowl mix the warm water, sugar and yeast.
• Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.
• Add to yeast mixture, and add about 8 cups of flour.
• Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
• Place dough in a large bowl ( I use my tupperware fix-n-mix bowl). Let rise 10 - 15 minutes.
• Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well.
• Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
• Bake at 400 deg. for 10 - 12 minutes or golden brown.
• Enjoy !