Stuffed rolls with smoked meat

Stuffed Buns with Smoked Meat - A Delicacy Made with Love

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 20 minutes
Total: 1 hour 50 minutes
Servings: 16 buns

Welcome to the world of enticing aromas! Today, I will guide you step by step in making delicious buns stuffed with smoked meat, perfect for brunch, a snack, or a meal with loved ones. These buns are not only tasty but also very versatile - you can adapt them with different fillings based on your preferences. Let’s get started!

The History of Stuffed Buns

Stuffed buns have a long-standing tradition in many culinary cultures, often prepared to celebrate special moments or simply to make a meal more substantial. Today’s recipe combines simple baking techniques with a rich filling, bringing a burst of flavor in every bite.

Ingredients

For the dough:
- 325 g all-purpose flour
- 60 g melted butter
- 1 egg
- 1 teaspoon salt
- 1 teaspoon sugar
- 130 ml sour cream or buttermilk (sour cream provides a more intense flavor)
- 1 cube of fresh yeast (25 g) or a packet of dry yeast (Dr. Oetker)

For the filling:
- About 100 g smoked kaiser or your favorite cold cut, diced (I used smoked pork neck)
- 1 medium onion, finely chopped
- Salt, pepper to taste
- 1/2 teaspoon thyme

Preparing the Dough

1. Preparing the Bread Machine or Your Hands: If you have a bread machine, add the ingredients in the order specified by the manual. Start with the liquids: sour cream, egg, then melted butter. Add the salt and sugar, and finally, the flour and yeast.

If you prefer to knead by hand, sift the flour into a large bowl. Mix the yeast with the sugar and a tablespoon of warm water, then add the mixture to the sifted flour. Add the salt, sour cream, egg, and melted butter.

2. Kneading the Dough: Knead the dough for about 10 minutes until it becomes elastic and smooth. If the dough is too sticky, add a little more flour.

3. Rising the Dough: Cover the bowl with a clean towel and place it in a warm spot. The dough should rise for about an hour, until it doubles in volume.

Preparing the Filling

1. Sautéing the Onion and Smoked Meat: In a pan, add a little oil and sauté the finely chopped onion until it becomes translucent. Add the diced smoked meat and fry for a few minutes, stirring constantly. Season with salt, pepper, and thyme. Taste the mixture to ensure the flavors are balanced.

Shaping the Buns

1. Dividing the Dough: Once the dough has risen, gently press it to release the air. Divide it into 16 equal pieces.

2. Shaping the Buns: Take each piece of dough and flatten it slightly. Add a tablespoon of the smoked meat filling in the center and fold the dough over it, forming a ball. Roll the bun in your palms to give it a round shape.

3. Placing on the Baking Tray: Place the buns on a baking tray lined with parchment paper, leaving enough space between them. Cover them with a towel and let them rise for another 20 minutes.

Baking the Buns

1. Preheating the Oven: Meanwhile, preheat the oven to 225 °C (medium heat).

2. Brushing the Buns: Once the buns have risen, beat an egg with a little milk and brush each bun. You can sprinkle sesame seeds or poppy seeds on top for an attractive appearance.

3. Baking: Bake the buns for about 20 minutes or until they turn golden and crispy. If you prefer a crunchier crust, you can leave them in the oven a little longer.

4. Cooling: Remove the buns from the tray and place them in a basket covered with a clean cloth to keep them warm and fluffy.

Serving

The smoked meat stuffed buns can be enjoyed warm or cold. They are excellent as an appetizer or snack, alongside a fresh salad or a garlic yogurt dip. If you want to experiment with fillings, try sautéed mushrooms, cheese, or grilled vegetables for a delicious vegetarian option.

Practical Tips

- Checking the Yeast: Make sure the yeast is active. If using dry yeast, check the expiration date and activate it with a tablespoon of sugar and warm water before adding it to the dough.
- Enhancing Flavors: Add fresh herbs like parsley or dill to the filling for an extra burst of flavor.
- Storing the Dough: If you don’t use all the dough, you can keep it in the refrigerator for up to 24 hours. Make sure it is covered to prevent it from drying out.

Frequently Asked Questions

- Can I use a different type of flour?: Yes, you can experiment with whole wheat or gluten-free flour, but keep in mind that the texture will be different.
- How can I tell if the buns are baked?: The buns are done when they have a golden color and sound hollow when tapped lightly on the bottom.
- What drinks pair well with these buns?: A dry white wine or iced tea with lemon are excellent choices that complement the smoky flavors.

Now that you have all the necessary information, all that’s left is to gather your ingredients and let your imagination run wild! Enjoy cooking and the moments spent with loved ones, savoring these smoked meat stuffed buns!

 Ingredients: For the dough: 325 g sifted flour, 60 g melted butter, 1 egg, 1 teaspoon salt, 1 teaspoon sugar, 130 ml sour cream or buttermilk (I used sour cream), 1 cube of yeast (25 g) or a packet of dry yeast Dr. Oetker (that's what I used). For the filling: approximately 100 g smoked kaiser cut into cubes, or another smoked sausage. I had smoked pork neck and used 3 slices. 1 medium onion, salt and pepper to taste, 1/2 teaspoon thyme.