Perfect for Meals on the Go or Entertaining
These stuffed bread rolls are great for any occasion. They’re easy to transport and serve, making them perfect for potlucks, parties, and picnics. They can be enjoyed warm or at room temperature, adding to their versatility.
Overview of Beef, Onion, and Cabbage Stuffed Bread Rolls Recipe
This recipe involves making a simple bread dough, preparing a savory beef, onion, and cabbage filling, and baking the stuffed rolls to golden perfection. Let’s dive into the details of creating these delicious rolls.
2. Ingredients Overview
Main Ingredients for the Dough
To make the dough, you will need:
All-purpose flour
Active dry yeast
Sugar
Salt
Warm water
Olive oil
Essential Components for the Filling
For the beef, onion, and cabbage filling, you will need:
Ground beef
Yellow onion
Cabbage
Garlic
Olive oil
Salt and pepper
Soy sauce (optional for added flavor)
Worcestershire sauce (optional for depth)
Optional Add-ins and Variations
Shredded cheese (for a cheesy twist)
Carrots (for added sweetness and nutrition)
Bell peppers (for extra flavor and color)
Fresh herbs like parsley or thyme
3. Preparing the Dough
Mixing the Dough Ingredients
Activate the Yeast: In a small bowl, combine warm water (about 110°F or 45°C) with a teaspoon of sugar and sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.
Combine Dry Ingredients: In a large mixing bowl, combine all-purpose flour, remaining sugar, and salt.
Add Wet Ingredients: Pour the yeast mixture and olive oil into the dry ingredients. Mix until a dough forms.
Kneading and Rising
Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping the Dough Balls
Divide the Dough: Once risen, punch down the dough and divide it into equal portions, depending on the size of the rolls you desire (typically 12-16 pieces).
Shape the Dough Balls: Roll each portion into a ball and set aside.
4. Preparing the Filling
Cooking the Beef
Brown the Beef: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Sautéing the Onions and Cabbage
Add Onions and Garlic: Once the beef is browned, add the finely chopped onion and minced garlic. Sauté until the onions are translucent.
Add Cabbage: Stir in the shredded cabbage and cook until softened.
Combining the Ingredients and Seasoning
Season the Filling: Add salt, pepper, soy sauce, and Worcestershire sauce to the mixture. Adjust the seasoning to taste.
Cool the Filling: Remove the skillet from the heat and let the filling cool slightly before stuffing the dough balls.
5. Assembling the Rolls
Filling the Dough Balls
Flatten the Dough Balls: On a lightly floured surface, flatten each dough ball into a small circle.
Add Filling: Place a spoonful of the beef, onion, and cabbage filling in the center of each circle.
Sealing and Shaping the Rolls
Seal the Rolls: Fold the edges of the dough over the filling, pinching them together to seal. Make sure the filling is completely enclosed.
Shape the Rolls: Gently shape each filled dough ball into a smooth, round roll. Place them seam-side down on a baking sheet lined with parchment paper.
Letting the Rolls Rise
Second Rise: Cover the assembled rolls with a damp cloth and let them rise in a warm place for about 30 minutes until puffy.
6. Baking the Rolls
Preheating the Oven
Preheat your oven to 375°F (190°C).
