- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 1/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 teaspoon salt
- 3-1/2 to 4 cups all-purpose flour
- 1-1/2 pounds ground beef
- 1/4 cup chopped onion
- 1 can (8 ounces) tomato sauce
- 8 slices process American cheese, quartered
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside.
- Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to 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 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 16 sandwiches.
Reviews for Cheeseburger Buns
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"I wasn't really faithful to the recipe--I used angel rolls dough and had to tweak the meat sauce a bit. I also used cheddar and mozzarella according to my kids' preferences. My family enjoyed the results."
"I made these for my husband and he enjoyed them, especially the bread. I took the advice of others and increased the filling (to 1/4 cup per bun) and added some more seasoning to the meat. Even though I made extra I ran out of filling, so I made the last few with turkey and cheese. I will make these again."
"I thought these were ok but my husband loved them, although we both agreed the meat could use a bit more seasoning. We had used ground buffalo so perhaps the lack of fat contributed to the lack of flavor. Agree with previous poster more filling per bun is needed. Will try again, probably with beef and additional seasonings."
"our family LOVES this recipe, we have been making it for years! the dough by itself makes fantastic rolls too :)"
"At least one evening a week I work, and I try to make something during the day that is easy for my teens to just grab and eat. Made these for the first time this week. Next time, I will double the hamburger filling recipe. The dough expanded A LOT, and therefore the filling in the middle was so spread out and thin it was like eating a big roll with only a few crumbles of hamburger. Plus, I ran out before I filled all 16, so the last few I filled with ham and cheese. I will make these again, and I'm sure they will be better with more filling."