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cheesy beef stuffed buns

cheesy beef stuffed buns

Adapted from King Arthur Baking

Crowd pleasing hand-held snack.

Prep Time 1 hour
Cook Time 20 minutes
Resting Time 2 hours 45 minutes
Total Time 4 hours 5 minutes
Servings 16 buns
Author Rosemary Stelmach

Ingredients

For the Dough

  • 4 cups unbleached all-purpose flour (480 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 1/2 teaspoons salt (9 grams)
  • 2 teaspoons instant yeast
  • 1/4 cup cheddar cheese powder (28 grams)
  • 1/2 cup sour cream (113 grams)
  • 4 tablespoons unsalted butter, at room temperature (57 grams)
  • 1/2 cup warm water (113 grams)
  • 2 large eggs

For the Filling

  • 1 tablespoon olive oil (14 grams)
  • 1 medium onion or shallot, finely diced (3/4 cup / 99 grams)
  • 1 garlic clove, minced
  • 8 ounces ground beef (227 grams)
  • salt & freshly ground black pepper, to taste
  • chopped fresh parsley, to taste (or dried parsley)
  • 1 1/2 cups shredded cheddar cheese (170 grams)
  • 1 large egg, beaten with 1 tablespoon water (to brush on dough)

Instructions

To Make the Dough

  1. 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 large bowl. Add the cheddar cheese powder and whisk until incorporated.

  2. 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.

  3. Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until puffy but not necessarily doubled in bulk.

To Make the Filling

  1. 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.

  2. 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.

To Assemble the Buns

  1. 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, and 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.

  2. Shape each ball into a flattened round about 5" in diameter, brush the surface with some of the egg/water wash, and place 2 tablespoons of filling onto the center of each round.

    Pull the dough over the filling, pinching two opposite edges together tightly, to seal in the filling; it should look like a dumpling.

  3. 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.

  4. 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.

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

    Store any leftover buns in the refrigerator.