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1-1/2 teaspoons active dry yeast
1/2 cup plus 1 tablespoon warm water (110° to 115°)
3 tablespoons sugar
1 large egg
1/2 teaspoon salt
2 to 2-1/4 cups bread flour
1 pound ground beef
1-1/2 cups chopped cabbage
1/2 cup chopped onion
Salt and pepper to taste
1/2 cup shredded cheddar cheese
2 tablespoons butter, melted
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 dough 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; crumble meat; 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 circle of dough 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.
Editor's Note: The dough may be prepared in a bread machine. Place dough ingredients (using water that is 70°-80° and only 2 cups of bread flour) in bread pan in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Prepare buns as directed.