INGREDIENTS
SCALE
1X
16 frozen unbaked roll dough (such as Rhodes)
1 lb lean ground beef
2 tablespoons butter
1 small yellow onion, finely diced
2 cups finely shredded cabbage
Salt and pepper, to taste
1–2 tablespoons all-purpose flour
1 egg
1 tablespoon milk
INSTRUCTIONS
Prepare the Dough:
Thaw and Rise:
Place the frozen rolls on parchment-lined baking sheets, spaced apart.
Cover with plastic wrap and allow to rise at room temperature until doubled, about 3-5 hours.
Cook the Filling:
Brown the Beef:
In a large skillet over medium heat, brown the ground beef.
Add Vegetables:
Add butter, onion, and cabbage halfway through cooking. Cook until beef is fully browned and onions and cabbage are tender.
Season with salt and pepper to taste.
Let the mixture cool slightly.
Preheat the Oven:
Preheat:
Preheat oven to 350°F (175°C).
Shape the Rolls:
Flatten Dough:
On a lightly floured surface, flatten each dough ball into a circle.
Add Filling:
Place a spoonful of the beef mixture in the center of each circle.
Fold dough over filling, pinching edges to seal. Roll gently to ensure closure.
Rest Rolls:
Place stuffed rolls seam side down on parchment-lined baking sheets.
Let rest for 30 minutes.
Prepare the Egg Wash:
Mix Egg Wash:
In a small bowl, whisk together egg and milk.
Brush with Egg Wash and Bake:
Brush Rolls:
Lightly brush the surface of each roll with egg wash.
Bake:
Bake for 18-20 minutes or until golden brown, rotating sheets halfway through baking.
Serve:
Enjoy:
Serve these flavorful stuffed bread rolls hot and enjoy!
