Savory Meat Stuffed Rolls

• Prep Time: 1 hour 30 minutes (includes dough rising)

• Cook Time: 25 minutes

• Total Time: 1 hour 55 minutes

• Yield: 12 generous rolls

• Category: Main Course / Appetizer

• Method: Baking

• Cuisine: Fusion

• Diet: Can be adapted

Intensities

• Difficulty: Medium (requires yeast dough work)

• Cost: Economical

• Hands-On: Active kneading, rolling, and filling

• Special Equipment: Stand mixer (optional), rolling pin

---

Ingredients

For the Dough:

• 3 ½ cups (440g) all-purpose flour, plus extra for dusting

• 1 cup (240ml) warm whole milk (110°F/43°C)

• 2 ¼ tsp (7g) instant yeast (1 packet)

• ¼ cup (50g) granulated sugar

• 1 large egg, at room temperature

• ¼ cup (60ml) neutral oil (like avocado or vegetable)

• 1 ½ tsp salt

For the Savory Meat Filling:

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 lb (450g) ground beef or lamb (85/15 lean/fat)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp chili flakes (optional)

• 2 tbsp tomato paste

• ¼ cup (60ml) beef or chicken broth

• ½ cup fresh parsley, finely chopped

For Assembly & Topping:

• 1 egg yolk + 1 tbsp milk (for egg wash)

• 2 tbsp sesame seeds or nigella seeds (for sprinkling)

• Melted butter for brushing (optional, after baking)

---

Instructions

Step 1: Make the Dough

1. In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2. Add the egg, oil, and salt. Mix briefly.

3. Add the flour gradually, mixing on low speed until a shaggy dough forms.

4. Increase speed to medium and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. (Alternatively, knead by hand on a floured surface for 10 minutes).

5. Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

Step 2: Prepare the Filling

1. While the dough rises, heat olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 5 minutes.

2. Add the garlic and cook for another minute until fragrant.

3. Increase heat to medium-high and add the ground meat. Cook, breaking it up with a spoon, until no longer pink.

4. Stir in the salt, pepper, paprika, cumin, and chili flakes. Cook for 1 minute to toast the spices.

5. Add the tomato paste and cook for another minute.

6. Pour in the broth, stir to combine, and let simmer for 3-5 minutes until most of the liquid has evaporated.

7. Remove from heat, stir in the chopped parsley, and let the filling cool completely. (A hot filling will melt the dough.)

Step 3: Assemble the Rolls

1. Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface.

2. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball. Cover with a towel and let rest for 10 minutes.

3. Using a rolling pin, roll each ball into an oval or circle about 5-6 inches in diameter.

4. Place 1.5-2 tablespoons of the cooled meat filling in the center of each dough circle.

5. To shape: Bring the edges of the dough up and over the filling, pinching them firmly at the top to seal completely. Place each roll seam-side down on a parchment-lined baking sheet, leaving about 2 inches between them.

6. Cover the shaped rolls with a towel and let them rise again (proof) in a warm place for 30 minutes. Preheat your oven to 375°F (190°C) towards the end of this time.

Step 4: Bake to Perfection

1. Whisk the egg yolk with 1 tbsp milk to make an egg wash. Gently brush the top of each proofed roll.

2. Sprinkle generously with sesame or nigella seeds.

3. Bake in the preheated oven for 20-25 minutes, or until the rolls are deeply golden brown and sound hollow when tapped on the bottom.

4. Optional: For an extra soft finish, brush the hot rolls with melted butter as soon as they come out of the oven.

5. Let cool on the baking sheet for 10 minutes before serving.

---

Storage & Reheating Instructions

• Store: Cool completely, then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

• Freeze: Once cooled, freeze rolls on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.

• Reheat: Refresh in a 350°F (175°C) oven for 5-10 minutes until warm, or microwave individual rolls for 20-30 seconds.

---

Nutrition Information

(Per roll, based on 12 rolls. Values are estimates.)

• Calories: ~310 kcal

• Total Fat: 13g

• Saturated Fat: 4g

• Cholesterol: 55mg

• Sodium: 520mg

• Total Carbohydrates: 33g

• Dietary Fiber: 2g

• Sugars: 5g

• Protein: 15g