Stuffed Meat Buns

This is one of our favorite meals. A tender, fluffy bun filled with flavorful meat and cheese. These are perfect to serve as a meal, or you can take them along as a snack on the go.

Ingredients

1 lb. ground beef
2 carrots, chopped fine or grated
1 onion, chopped
1 tsp. thyme
1 tsp. bouillon
1 tsp. oregano
1 tsp. garlic powder
red chili flakes to taste
salt and pepper to taste
3 or 4 Tbs. salsa
1/2 c. cheddar cheese, shredded or pepper jack

Bread Buns Ingredients

3/4 c. warm water
1/2 Tbs. yeast
3 Tbs. sugar
2 1/2 c. flour
1/4 c. milk powder
1/2 tsp. salt
2 Tbs. olive oil
1 egg

Directions

In a bowl, combine warm water, yeast, and sugar. Place in a warm location for 10 minutes, so it can bloom. 

In a large bowl, combine flour, milk powder, and salt.

Pour in the yeast mixture, olive oil and egg.  Mix with a mixer or wooden spoon until a soft dough is formed.

Place the dough on a lightly floured surface. Knead the dough for 7 to 9 minutes, or until it is smooth and elastic.  Add more flour if necessary.

Lightly oil the bowl you mixed the dough in. You don't need to wash the bowl first.  Place the dough in the bowl, turning the dough over to ensure that all sides of the dough are oiled. Cover with a tea towel and place in a warm location.  Let rise for about an hour, or until doubled in size. 

While the dough is rising, it is time to make the beef filling. 

In a large cast iron skillet, add ground beef, onion and carrot.  Break the beef up into small pieces. We use a potato masher or a fork to help break up the meat. Cook until the beef is no longer pink and the onions and carrots are tender.

Stir in thyme, bouillon, oregano, and red chili flakes. Salt and pepper to taste. Stir in the salsa.

Simmer for about 2 minutes, then remove from heat.  If the meat seems too dry, add a little more water. Don't add too much, as you don't want the meat to be overly wet or soupy. 

Stir in the cheese and set aside. The cheese does not need to fully melt.

Punch the dough down when it has doubled in size.  Place the dough on a lightly floured surface. 

Cut the dough into 12 equal pieces. Form each one into a dough ball. Take one piece of dough and roll it out into a circle about 5 inches in diameter. 

Place about 1/4 cup of the meat filling in the center of the dough. Bring up two opposite edges of the dough and pinch the edges together to seal. Then repeat with the other two sides to completely seal in the filling.  You don't want it to leak out.

Place the seam side down on a greased baking sheet. Repeat the process with the remaining dough, and the meat and cheese mixture.

Cover and place the buns in a warm location until doubled. This takes about 30 to 45 minutes, depending on how warm it is. 

Bake at 350° for 20 minutes, or until the buns are golden brown. Serve warm.