I made these stuffed buns for the kids' lunches again, and it's time that I share this simple and oh-so yummy snack / lunch box treat with you. The first time I made them I used leftover chicken and broccoli in the filling.
The next time I made them I used leftover ham and broccoli.
Both delicious. These stuffed buns are almost as popular around here as my Pizza Buns, and I'm thinking about trying a stuffed pizza bun version...sort of like a pizza pocket...but with the same sweet, soft dinner roll dough that makes these stuffed buns so amazing.
The bread maker is the star of the show. It does most of the work. But you can use your favourite dinner roll recipe if you don't have a bread maker. The filling comes together quickly if you're using leftovers. Some cooked meat and veggies, some cheese, and a bit of mayo to bind it all together.
Roll the dough out into flat rounds, scoop some filling onto each one, seal and bake. Super simple.
Stuffed Buns
I batch of breadmaker dinner rolls
I 1/2 cups finely chopped cooked meat, such as chicken or ham
1 cup chopped cooked vegetable, such as broccoli, cauliflower or asparagus
1 cup chopped cooked vegetable, such as broccoli, cauliflower or asparagus
1 1/2 cups shredded cheese, such as cheddar or mozzarella
1/4 cup mayonnaise
Bread Maker Dinner Roll Dough
Add to breadmaker in order listed:
8 oz warm milk
3 tbsp butter
3 cups flour
3 1/2 tbsp sugar
1 tsp salt
1 1/2 tsp breadmaker yeast (or 2 tsp active dry yeast)
Set to dough cycle. When cycle is complete, move dough to lightly floured surface and knead for one minute. Divide into 16 equal portions.
Combine filling ingredients.
Roll each dough portion into a flat circle and scoop some filling into the centre of the circle. Bring the edges together and seal, then place sealed side down in baking dish. Allow to rise for one hour, then bake at 350°F for 15 min or until they are golden brown.
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