Total TimePrep: 25 min. + rising Bake: 20 min.
Excellent, thank you! I filled them with a paste made of red beans, adobo sauce, garlic, chilis and queso fresco. Came out perfect.
These were FANTASTIC and I only used ground beef, onion, red pepper flakes, salt and extra monterey jack and mozzarella cheese. The roll is very light and not heavy on the bread like other recipes I've seen. These could be stuffed with pretty much anything. Next time I'm trying chicken and mushroom. I baked an extra 5 minutes to get the right golden color. HIGHLY recommended! YUM.
I tweaked the recipe and instead of this filling I used a Korean beef bowl (can be found by googleing) it adds a bit of heat but with the bread it becomes subtle. Very good
This one's a keeper. Even the picky eaters in my family didn't mind the cabbage in there, even when they knew ahead of time. We didn't think the dough was too sweet. I think you could add just about anything to the filling to customize it (chopped hard cooked egg, mushrooms, bacon, etc.). I think these might be a nice portable thing to take on a picnic.
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Very good...but I think it could do without the sugar or reduce it to half that amount. It seems too sweet.
An alternative to "scratch dough" is - Texas sized frozen dinner rolls, thawed, and rolled out in a circle. A bottom to put the filling on, and put another circle on top, seal around the edges and let the rolls rise. You can put an egg wash on your Meat Buns before you bake them if you'd like.
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