Big Mac Party Buns

Add the lukewarm milk, yeast, and honey to a large bowl. Mix well and let it rest for 5 minutes.

Add the beaten egg and sunflower oil. Mix well. Then add the flour and salt. Knead for 10–12 minutes until smooth.

Cover and let the dough rise for 1 hour, or until it has doubled in size.

Heat the sunflower oil in a skillet over medium heat. Add the ground beef, salt, and black pepper. Cook the beef until browned and crumbly, about 7–8 minutes.

Add the cheddar cheese to the meat and stir until the cheese has melted and the mixture thickens slightly. Set aside and let cool a bit.

In a separate bowl, mix the mayonnaise, mustard, grated pickles, and grated onion into a smooth sauce. Set aside.

Deflate the dough and divide it into 20 equal portions (about 35 grams each). Shape into balls.

Roll each ball into a circle of about 9 cm in diameter.

In the center, place half a slice of cheddar cheese, a small spoon of sauce, and a spoonful of the beef mixture. Fold the edges of the dough inwards to enclose the filling.

Place the filled dough on a parchment-lined tray. Let it rise again for 30 minutes, until doubled in size.

Preheat the oven to 200 °C (390 °F). Bake the rolls for 15–25 minutes until golden brown and cooked through. Every oven is different, so keep an eye on the baking time.

Carefully remove the rolls from the oven and top with a bit of cheddar cheese.

Garnish the warm rolls with extra sauce and finely shredded iceberg lettuce.