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Meat Buns

On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. —Sharon Leno, Keansburg, New Jersey
  • Total Time
    Prep: 25 min. + rising Bake: 20 min.
  • Makes
    1 dozen


  • DOUGH:
  • 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 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; 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 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.
Nutrition Facts
1 bun: 199 calories, 8g fat (4g saturated fat), 53mg cholesterol, 172mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 12g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • Jason
    Feb 20, 2021

    Excellent, thank you! I filled them with a paste made of red beans, adobo sauce, garlic, chilis and queso fresco. Came out perfect.

  • Kristi
    Oct 5, 2020

    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.

  • Linda
    Jun 14, 2020

    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

  • tcavman15
    Apr 7, 2014

    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.

  • uneeda
    Nov 25, 2011

    No comment left

  • rosebudh74
    Sep 29, 2011

    Very good...but I think it could do without the sugar or reduce it to half that amount. It seems too sweet.

  • schreiber
    Oct 23, 2009

    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.

  • radewahn
    May 8, 2008

    No comment left