Homemade Beef and Onion Breakfast Rolls

Homemade Beef and Onion Breakfast Rolls

Ingredients

For the Enriched Dough:

 

800g (6 1/3 cups) all-purpose flour

5g (1 teaspoon) active dry yeast

5g (1 teaspoon) fine sea salt

500ml (2 cups) whole milk, lukewarm

2 tablespoons unsalted butter, softened

For the Savory Filling:

 

 

Sugar and Flour-Free Chocolate Cake Recipe

500g (17.6 oz) ground beef (80/20 lean-to-fat ratio)

100g (3.5 oz) onion, finely minced

5g (1 teaspoon) salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder (optional)

1 tablespoon vegetable oil for cooking

For the Egg Wash:

 

1 large egg yolk

2 tablespoons milk

Pinch of salt

Detailed Instructions

Preparing the Dough (30 minutes + 10 minutes rest)

Activate the Yeast:

Warm milk to 110°F (43°C)

Dissolve yeast in warm milk with a pinch of sugar

Let stand 5-10 minutes until foamy

Make the Dough:

In a large bowl, combine flour and salt

Add the milk-yeast mixture

Mix until a shaggy dough forms

Turn onto floured surface

Knead 8-10 minutes until smooth and elastic

Cover and rest 10 minutes

Preparing the Filling (15 minutes)

Cook the Filling:

Heat oil in a large skillet over medium heat

Add minced onions, cook until translucent

Add ground beef, breaking up into small pieces

Season with salt, pepper, and garlic powder

Cook until beef is just done (slightly underdone is okay)

Cool completely before using

Assembly (20 minutes)

Divide and Roll:

Divide dough into 4 equal portions

Roll each portion into a 30cm (12-inch) circle

Brush with melted butter

Fill and Shape:

Spread cooled beef mixture evenly

Roll up tightly like a Swiss roll

Form into a spiral shape

Place on parchment-lined baking sheet

Cover and let rise 30 minutes

Baking (35-40 minutes)

Preheat oven to 185°C (365°F)

Prepare egg wash:

Whisk egg yolk with milk and salt

Brush generously over rolls

Bake:

Place in preheated oven

Bake 35-40 minutes until deeply golden

Internal temperature should reach 190°F (88°C)

Pro Tips for Success

Keep dough soft and slightly tacky for tender rolls

Cool filling completely to prevent dough from becoming soggy

Create tight rolls to prevent filling from leaking

Allow rolls to rise in a warm, draft-free spot

Brush with egg wash twice for extra shine

Storage and Reheating

Store cooled rolls wrapped at room temperature for 2 days

Refrigerate for up to 4 days

Freeze for up to 2 months

Reheat in 350°F (175°C) oven for 10-15 minutes

These beef and onion rolls represent the perfect marriage of bread and savory filling, creating a complete meal in a portable form. The enriched dough provides a tender, flaky texture, while the seasoned beef filling offers satisfying protein and flavor.

 

 

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Make-Ahead Tip: Prepare the filling a day ahead and refrigerate. The dough can be made and refrigerated overnighHomemade Beef and Onion Breakfast Rolls

Ingredients

For the Enriched Dough:

 

800g (6 1/3 cups) all-purpose flour

5g (1 teaspoon) active dry yeast

5g (1 teaspoon) fine sea salt

500ml (2 cups) whole milk, lukewarm

2 tablespoons unsalted butter, softened

For the Savory Filling:

 

 

Sugar and Flour-Free Chocolate Cake Recipe

500g (17.6 oz) ground beef (80/20 lean-to-fat ratio)

100g (3.5 oz) onion, finely minced

5g (1 teaspoon) salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder (optional)

1 tablespoon vegetable oil for cooking

For the Egg Wash:

 

1 large egg yolk

2 tablespoons milk

Pinch of salt

Detailed Instructions

Preparing the Dough (30 minutes + 10 minutes rest)

Activate the Yeast:

Warm milk to 110°F (43°C)

Dissolve yeast in warm milk with a pinch of sugar

Let stand 5-10 minutes until foamy

Make the Dough:

In a large bowl, combine flour and salt

Add the milk-yeast mixture

Mix until a shaggy dough forms

Turn onto floured surface

Knead 8-10 minutes until smooth and elastic

Cover and rest 10 minutes

Preparing the Filling (15 minutes)

Cook the Filling:

Heat oil in a large skillet over medium heat

Add minced onions, cook until translucent

Add ground beef, breaking up into small pieces

Season with salt, pepper, and garlic powder

Cook until beef is just done (slightly underdone is okay)

Cool completely before using

Assembly (20 minutes)

Divide and Roll:

Divide dough into 4 equal portions

Roll each portion into a 30cm (12-inch) circle

Brush with melted butter

Fill and Shape:

Spread cooled beef mixture evenly

Roll up tightly like a Swiss roll

Form into a spiral shape

Place on parchment-lined baking sheet

Cover and let rise 30 minutes

Baking (35-40 minutes)

Preheat oven to 185°C (365°F)

Prepare egg wash:

Whisk egg yolk with milk and salt

Brush generously over rolls

Bake:

Place in preheated oven

Bake 35-40 minutes until deeply golden

Internal temperature should reach 190°F (88°C)

Pro Tips for Success

Keep dough soft and slightly tacky for tender rolls

Cool filling completely to prevent dough from becoming soggy

Create tight rolls to prevent filling from leaking

Allow rolls to rise in a warm, draft-free spot

Brush with egg wash twice for extra shine

Storage and Reheating

Store cooled rolls wrapped at room temperature for 2 days

Refrigerate for up to 4 days

Freeze for up to 2 months

Reheat in 350°F (175°C) oven for 10-15 minutes

These beef and onion rolls represent the perfect marriage of bread and savory filling, creating a complete meal in a portable form. The enriched dough provides a tender, flaky texture, while the seasoned beef filling offers satisfying protein and flavor.

 

 

Perfect Mini Pancakes: A Delightful Bite-Sized Breakfast Classic

Make-Ahead Tip: Prepare the filling a day ahead and refrigerate. The dough can be made and refrigerated overnight for its first rise – just allow it to come to room temperature before shaping.t for its first rise – just allow it to come to room temperature before shaping.