cheesy beef stuffed buns

These Cheesy Beef Stuffed Buns are the ultimate crowd pleaser. The perfect-size hand-held snack.

Imagine the flavor and texture of your favorite fast-food cheeseburger. Only this one is way more healthy. And way less messy. The consensus in my household is that they are also way more delicious.

The recipe I’m sharing with you is adapted from one I discovered at King Arther Baking. They refer to these treats also as Russian Pirozhki.

The concept is similar to the stuffed buns enjoyed in many European countries… such as Lasineciai – Lithuanian Bacon Buns. Then there’s the German Bierock – traditionally filled with beef and cabbage. The list is endless. Around the globe, we all enjoy our own version of bread stuffed with a delicious savory filling.

Let’s get started on the dough for your Cheesy Beef Stuffed Buns…

What you’ll need for the dough…

• Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
• Granulated sugar – Adds a touch of sweetness. Also helps to activate the yeast.
• Salt – Finely ground table salt is fine.
• Instant yeast – I use instant yeast for this recipe, but you can also use regular active dry yeast. As always, check to be sure that your yeast is well within the expiration date. If using regular active yeast, you need to first dissolve it in the warm water, then wait for it to bubble up & form a raft before adding the remaining ingredients.
• Cheddar cheese powder – Recommended to ensure that the cheese flavor is evenly distributed throughout the dough. 
• Sour cream – Full-fat sour cream is best here. Can substitute with regular or Greek yogurt.
• Unsalted butter – At room temperature. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in your rolls.
• Warm water – A temperature of around 100°F is ideal for activating the yeast. If the water is too hot (more than 130°F) it will kill off the yeast. I find it helpful to use an electric tea kettle with precise temp control to heat my filtered water. Or use my digital thermometer to check on the temperature.
• Eggs – Large eggs (chilled or at room temperature) will work in this recipe.

A note on the cheddar cheese powder…

This is something that is not commonly used but I highly recommend it. Not only does it add significant flavor to this bread dough but it can be used to make a quick and delicious mac & cheese. Or try sprinkling some on your next batch of freshly made popcorn …so darn good.

If you can’t find it in your local market, you can easily purchase it online at Amazon or at King Arthur Baking. If you need to proceed without it, you can replace it with some finely shredded cheddar cheese or parmesan cheese.

• Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
• Whisk to combine the flour, sugar, salt and yeast in a large bowl.
• Add the cheddar cheese powder and whisk until incorporated.

• Add the remaining ingredients to the flour mixture.
• Mix and knead until a soft, smooth dough forms.
• This can be done by hand, mixer or bread machine.

I would normally make this dough with my stand mixer, using the dough hook. Not everyone has a stand mixer or a bread machine, so I thought I’d give you an idea of how this can easily be made by hand …as you can see here. 

• Transfer the dough to a lightly greased bowl.
• Cover, and allow to rest for about 90 minutes.
• The dough will be puffy but not necessarily doubled in bulk.

What you’ll need for the meat filling…

• Olive oil – I use extra-virgin olive oil here. My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Onion or shallot – Finely diced or minced. White, yellow or sweet onion may be used. 
• Fresh garlic – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
• Ground beef – I use lean ground beef here that is at least 85% lean, with a maximum of 15% fat to ensure that the meat filling isn’t overly greasy.
• Salt & freshly ground black pepper – To taste. 
• Fresh parsley – Finely chopped. Fresh parsley is recommended over dried. It generally has a brighter, more vibrant flavor with a more tender texture. 
• Shredded cheddar cheese – If you shred your own cheddar cheese, you’ll avoid added preservatives and anti-caking agents found in pre-shredded cheese. Plus, freshly shredded cheese usually tastes better and melts more smoothly. Of course, if pressed for time, the convenient packaged shredded cheddar will be fine.
• Large egg – to brush on the dough when assembling

• Heat the oil in a sauté pan set over medium heat.
• Add the onion and cook until translucent.
• Add the garlic and ground beef.
• Cook for 5 to 10 minutes, breaking the meat up as it browns, until it’s cooked through.
  
• Remove the pan from the heat.
• Season the filling to taste with salt, pepper, and parsley.
• Cool to room temperature.
• Stir in the cheese.
  
• The filling can be made ahead of time, then wrapped and stored in the refrigerator until ready to use.
  

It’s time to assemble your awesome Cheesy Beef Stuffed Buns.

• Divide the dough into 16 equal pieces.
• If you have a digital food scale, they’ll weigh about 2 ounces each.

• Shape the pieces into balls.
• Place them on lightly greased or parchment-lined baking sheets, leaving about an inch between them.
  
• Cover the dough balls, and allow them to rest for about 15 minutes.

• Shape each ball into a flattened round about 5″ in diameter.
• Brush the surface with some of the egg/water wash.
• Place 2 tablespoons of filling onto the center of each round.
  
• Pull the dough over the filling.
• Pinch the two opposite edges together tightly, to seal in the filling
• It is helpful to cradle the bun in the palm of your hand as you seal in the filling.
• The sealed bun should look like a dumpling.
  

• Place the buns on the previously used lightly greased or parchment-lined baking sheets.
• Cover the buns, and allow them to rise for 1 hour, or until puffy.
  
• Towards the end of the rising time, preheat the oven to 400°F.
  

• Gently brush the buns with the remaining egg wash.
• Bake the buns for 15 to 20 minutes, until golden brown.
• It’s OK if some of the seams have come undone and the filling is visible; they’ll be more rustic that way.
  

• Remove the buns from the oven and allow them to cool for 5 to 10 minutes before serving.
  

These Cheesy Beef Stuffed Buns are absolutely delicious just as they are. No exaggeration!

But I must admit they’re pretty darn good when served with some homemade Bread & Butter Pickles and your go-to dipping sauces. My family’s favorites are Creamy Horseradish Sauce and Smoked Red Pepper Sauce. Then there’s always some good old-fashioned ketchup.

Once you see how easy these guys are to make – and how amazing this dough is to work with – you may find yourself looking for ways to customize your stuffed buns. 

The filling options are countless but here’s a possibility or two for you to consider…

• Shredded pot roast, roasted peppers, chopped prepared broccoli rabe & shredded provolone – Great way to use up those leftovers.
• Well-seasoned shredded rotisserie chicken, sautéed peppers, sautéed onions & shredded cheddar – Serve with some sour cream and call them fajita buns.
• Sautéed sliced mushrooms, sautéed onions, wilted spinach & feta – Awesome snack for the vegetarian crowd.
• Double the recipe for the beef filling & add more to each bun to make a heartier version – They will absolutely taste like the best fast-food burger. Ever.

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More hearty snacks…