MEAT BUNS
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
MEAT BUNS RECIPE - BUNS STUFFED WITH MEAT
These meat buns are so soft and delicious. Ones you taste one bun you will not be able to stop eating more.
Provided by TheCookingFoodie
Categories Lunch Recipes Dinner Recipes Bread Recipes
Yield 16
Number Of Ingredients 17
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
Meat Buns - Hearty, perfectly seasoned beef wrapped in a fluffy bun? It's tough to go wrong with bread stuffed with meat, and this recipe allows you to experience these flavors together in perfect harmony.
Provided by Lola Osinkolu
Number Of Ingredients 17
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.
Nutrition Facts : Calories 490 kcal, Carbohydrate 51 g, Protein 21 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 94 mg, Sodium 447 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
MEAT BUN BAKE
This satisfying dish is tastes like meat buns. Using biscuit mix is a speedy alternative to the original yeast dough, which requires kneading and rising. It also eliminates the need to shape and fill each bun.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the cabbage, onion, salt and pepper; cook over medium heat for 15 minutes or until the cabbage and onion are tender. Stir in cheese. , Spoon into a greased 13-in. x 9-in. baking dish. In a large bowl, blend the biscuit mix, milk and eggs. Pour over beef mixture. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 438 calories, Fat 24g fat (10g saturated fat), Cholesterol 162mg cholesterol, Sodium 732mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
FLEISCH PERISKY ( MEAT BUNS)
Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN just before Christmas. If you have leftover dough, you can make zweibach or plain buns. These freeze well.
Provided by Shar-on
Categories Yeast Breads
Time 5h12m
Yield 20 dozen
Number Of Ingredients 16
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 !
Nutrition Facts : Calories 458, Fat 13, SaturatedFat 5.5, Cholesterol 52.2, Sodium 500.5, Carbohydrate 63.4, Fiber 2.3, Sugar 1.2, Protein 19.7
HOMEMADE BUNS
I attend a mom's group at my church and one Tuesday morning our "craft" was making buns. The experienced bun makers of the previous generation taught all of us young moms the craft of bun making. Now I am proud of my bun making and I am glad that I had a chance to acquire this new skill. (Thank you Mavis!) Prep time does not include rising time. Sometimes I will make a big batch of this recipe and then make breadsticks, hoagie rolls, small buns for kid's lunches, and even a batch of cinnamon rolls but adding cinnamon and sugar and rolling up the dough. All of these can be tucked into the freezer until you need them.
Provided by Pamela
Categories Yeast Breads
Time 25m
Yield 60 buns
Number Of Ingredients 10
Steps:
- Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
- Knead out until dough is soft and does not stick to your hands.
- Cover and let rise 45 minutes.
- Punch down and let rise 30 minutes.
- Shape into buns and let rise for 2 hours.
- Bake at 375 for 15-17 minutes or until golden brown.
MEAT BUNS
Make and share this Meat Buns recipe from Food.com.
Provided by Cheffet22
Categories Lunch/Snacks
Time 6h
Yield 144 buns
Number Of Ingredients 14
Steps:
- Mix dough following bread method.
- Brown beef in a saucepan. Spoon off as much fat as possible. Stir in soups and beef in a mug, add one tin of water, and heat and stir until onions are rehydrated and all water has evaporated.
- Divide dough into 12 sections.
- Divide each of those into 12 (careful to punch down other sections).
- Shape into buns by flattening a ball from dough about the size of a small egg
- Add a rounded teaspoon of meat to the middle of the ball.
- Gather edges of the dough around the meat and pinch it shut.
- Let buns rise until almost double.
- Bake at 400 F for about 22 min or until golden brown.
Nutrition Facts : Calories 97.1, Fat 3.6, SaturatedFat 1, Cholesterol 15.7, Sodium 143.8, Carbohydrate 10.7, Fiber 0.4, Sugar 0.6, Protein 5.1
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