Introduction: Meat Filled Bread Rolls

There are two possibilities to fill a bread. One is to put some meat between two slices of bread and the other is to fill the bread dough with meat and bake it. I chose the second possibility and it turned out pretty good.

Step 1:

You can use the bread dough also for simple milk rolls:

450 g Strong Bread Flour

50 g soft Butter

1 tbsp Sugar

1 tps Salt

7g Dried Yeast

300 ml Milk

Mix the flour with the sugar and yeast. Then add the soft butter and lukewarm milk. Mix it slightly together and add the salt. Knead to a nice dough.

Put the dough into a bowl, cover with a towel and let rise for 1,5 hours.

When the dough has risen to double its size, roll it into a fat sausage and cut it into 12-15 pieces.

Step 2:

Meanwhile mix:

500 g minced Beef

200 g Cream Cheese

2 cloves of Garlic, pressed

Salt and Pepper

Paprika and Rosemary

and form 12-15 small golf ball size balls out of that.

Step 3:

Now this is how you fill the rolls:flatten one piece of dough with the palm of your hand, then take it into your hand.Put one meat ball on it and now fold the remaining dough over the meat and pinch the dough together with your fingers. Make sure to really pinch the "seams" together so they will not open during baking.

Step 4:

Now set the roll down on a lightly floured surface and turn it in circles with your palms so it becomes a nice round ball.

Put it on a baking tray and cover with a towel. Go on doing this with the rest of the dough. Let the rolls rest for another 10 minutes then brush with some egg yolk.

Step 5:

bake at 200 C for 25-35 minutes.

Comments

author
grannyjones (author)2016-03-24

They are called Runzas in Eastern Europe, but the beef is mixed with shredded cabbage, onions, salt and pepper.

author
OldGuy52 (author)2015-04-20

Great Instructable! Similar to pyrogi (sp?) and also a different take on meat pasties but your instructions are much easier to follow, especially the recipe for the meat filling. Did you use a very lean ground beef mix (7% fat) are does the fattier blends work just as well without the bread going soggy?

author
Pane-Bistecca (author)OldGuy522015-04-20

I just tried something new and it worked well. We don't have different ground beef with fat percentage. Just take whatever you like.

author
paul dito (author)2015-04-19

piroshki?

author
Jays girl (author)2015-04-14

It looks really good I will have to try that someday

author
GreatWasteofTime (author)2015-04-13

its kinda like a beerock. mmmmm beerocks .lol

author
akaren1 (author)2015-04-12

my mother made these often. traditionally called peasants coulibac.

About This Instructable

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Bio: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website http://www.pane-bistecca.com/rezepte-recipe-blog.html with international recipes. I ... More »
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