Ingredients
Buns
- 2 pkgs. (¾ oz. ea.) active dry yeast
- ½ c. very warm water
- ½ c. + 2 T. granulated sugar
- 2 tsp. salt
- 1 stick salted sweet cream butter, melted
- 1½ c. milk
- 2 eggs
- 3 + 2½ c. all-purpose flour
Meat and Cabbage Filling
- 1 lb. ground 80/20 beef
- 1 small onion, diced
- 1 small head of green cabbage, diced
- 1 medium potato, diced
- 2 carrots, diced
- 3 cloves garlic, diced
- ½ stick salted sweet cream butter
- 2 tsp. salt
- 1½ tsp. pepper
- cold butter
Directions
Buns
In a small bowl, stir yeast in very warm water until it dissolves then set aside.
In a separate medium-size bowl, combine sugar, salt, and melted 1 stick butter. Microwave milk on high for 60 seconds, and stir it into the sugar mixture. Let it cool. Then add eggs and the yeast. Stir.
Stir in 3 c. flour and beat with a mixer on medium speed until smooth. Add 2½ c. more flour and stir until dough is soft.
Place the dough onto a floured surface. Knead it and add in just enough flour (about ½ c.) until it isn’t sticky and feels smooth (about 6-8 minutes).
Shape it into a ball. Put it in a large greased bowl, turn it over and let rise until doubled (about 1 hour).
Meat and Cabbage Filling
Brown the hamburger in a skillet on medium-high heat. Drain off the grease. Set aside.
In a dutch oven or large pot, cook the vegetables, garlic, and ½ stick of butter over medium-high heat, and stir frequently. When they are soft, add the meat. Stir in the salt, and pepper and then taste it to see if it needs more.
When dough has doubled, prepare baking sheets lined with parchment paper. Punch down the dough and let it rest for about 5 minutes.
Roll dough out on a large floured surface to a size of 24 x 24”. Use a pizza cutter to cut the dough into 4” squares.
Put 2 T. of meat/cabbage mixture in the center of each square. Pull opposite corners of the dough to each other, and pinch together. Then bring the other corners in and pinch. Also pull in any openings and pinch them in that center. Place bottom side down on parchment sheet. Make sure it looks dome-shaped.
Let rise for 20-30 minutes. Preheat oven to 375°. Bake for 10-11 minutes, turning halfway through. Immediately brush the tops with cold butter. This makes 24 buns.