Red Pesto Beef Buns
Prep Time
2 h 20 min
Porties
Serveert 9
Niveau
Medium
These rolls are soft, cheesy and packed with flavor, basically everything you want in homemade bread. The dough is simple to make and gets an extra kick from red pesto, which makes it taste anything but plain. While the dough is rising you cook up the filling: juicy ground meat, spices, onions, a little more pesto and of course plenty of cheese. Then comes the fun part, rolling out the dough, stuffing it with the filling and even more cheese, and folding them up into little parcels. A brush of pesto on top, some grated cheese and into the oven they go. The result is golden, fluffy rolls that are melty and savory on the inside. Best eaten warm, straight from the tray, while the cheese is still gooey!
Ingrediënten
Make sure the dough really doubles in size. If it doesn’t, the bread will not have the desired fluffy texture. Place the bowl in a warm spot (e.g., oven with the light on).
Only add the grated cheese to the beef mixture at the very end, off the heat. This keeps the filling creamy and prevents the cheese from melting away completely.
Brush the bread with a little melted butter right after baking for a glossy, soft crust.
These rolls are best enjoyed warm, straight from the oven.
These rolls are soft, cheesy and packed with flavor, basically everything you want in homemade bread. The dough is simple to make and gets an extra kick from red pesto, which makes it taste anything but plain. While the dough is rising you cook up the filling: juicy ground meat, spices, onions, a little more pesto and of course plenty of cheese. Then comes the fun part, rolling out the dough, stuffing it with the filling and even more cheese, and folding them up into little parcels. A brush of pesto on top, some grated cheese and into the oven they go. The result is golden, fluffy rolls that are melty and savory on the inside. Best eaten warm, straight from the tray, while the cheese is still gooey!
Stappenplan
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1
Put the lukewarm water, lukewarm milk, yeast, and honey in a large bowl. Mix well and let rest for 5 minutes. |
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2
Add the red pesto, sunflower oil, flour, and salt. Knead the dough for 10–12 minutes until smooth and elastic. |
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3
Cover the dough and let it rise for 1 hour, or until it has doubled in size. |
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4
Heat the sunflower oil in a skillet over medium heat. Add the ground beef, cayenne powder, paprika, onion powder, garlic powder, and salt. Cook for 3–4 minutes. Add the chopped onion and cook for 5 minutes. Stir in the red pesto and grated cheese, and mix well. |
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5
Deflate the risen dough and divide it into 9 equal pieces. Shape them into balls. |
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6
Roll one ball into a flat round disc. |
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7
Place a slice of cheese, some red pesto, a spoonful of the beef mixture, and another slice of cheddar cheese in the center. |
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8
Fold both sides toward the middle to form a rectangle. Then fold the top and bottom inward to create a sealed parcel. |
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9
Place the dough on a baking tray lined with parchment paper. Brush with red pesto and sprinkle with grated cheese. Cover and let them rise until doubled in size. |
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10
Bake the bread in a preheated oven at 200°C (390°F) for 12–18 minutes, until golden brown. Keep a close eye on the baking time. |
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