1. Prepare the Dough
In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbles form, indicating the yeast is activated.
In a large mixing bowl, add the flour and salt. Pour in the melted butter, beaten egg, and yeast mixture. Stir until a dough begins to form. Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
2. Prepare the Meat Filling
While the dough is rising, prepare the meat filling. Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked (about 8 minutes). Drain any excess fat if necessary. Season with paprika, cumin, oregano, salt, and pepper. Stir in the tomato sauce (if using) and cook for an additional 2-3 minutes, until everything is well combined. Remove from heat and stir in chopped parsley. Allow the filling to cool slightly.
3. Assemble the Rolls
Once the dough has risen, punch it down and divide it into 10-12 equal portions. Roll each portion into a ball, then flatten it into a small disc, about 4-5 inches in diameter.
Place a spoonful of the meat filling in the center of each disc. Fold the edges of the dough over the filling and pinch them together to seal, forming a tight ball. Place the stuffed rolls seam-side down on a baking sheet lined with parchment paper.
4. Second Rise
Cover the rolls with a clean towel and let them rise for an additional 20-30 minutes, until slightly puffed.
5. Bake the Rolls
Preheat the oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg and sprinkle with sesame or poppy seeds, if using.
Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
6. Cool and Serve
Allow the rolls to cool slightly on a wire rack before serving. These savory meat-stuffed rolls are best enjoyed warm but are also delicious at room temperature.
Serving Suggestions
These Savory Meat-Stuffed Bread Rolls can be served as a main dish with a side of salad, or they can be enjoyed as a snack or appetizer. Here are a few ways to serve them:
- With a dipping sauce: Serve with ketchup, mustard, or a yogurt-based sauce for extra flavor.
- Alongside soup or salad: These rolls are a great accompaniment to a bowl of tomato soup or a fresh green salad.
- As part of a party spread: Serve these rolls on a platter for easy finger food at parties or gatherings.
Tips and Tricks
- Make them cheesy: Add a small cube of cheese to the center of each roll for a gooey surprise.
- Switch up the meat: Use ground chicken, turkey, or pork instead of beef for different flavor profiles.
- Vegetarian version: Substitute the meat filling with sautéed mushrooms, spinach, and cheese for a vegetarian option.
- Freezing: These rolls freeze well! Simply let them cool completely, then store in an airtight container or freezer bag. Reheat in the oven when ready to enjoy.
Final Thoughts
These Savory Meat-Stuffed Bread Rolls are perfect for when you’re in the mood for something comforting and hearty. The combination of soft, fluffy bread and flavorful meat filling is irresistible, making this recipe a go-to for family dinners, meal prep, or party snacks.
With their portable nature and versatility, they’re bound to become a favorite in your kitchen. Enjoy them warm, fresh out of the oven, or pack them for lunch the next day—either way, they’re sure to be a hit!