Friday, October 21, 2011

Buroch - Dinner in a Roll

This is a recipe from my youth.  My mom would make these "dinner in a roll" for dinner and I at least loved them.  Now I make them for my family.  Doug loves them and my picky children are learning to love.  I serve these with a salad and some fruit for dinner.  You could also serve them with a soup or just take one for lunch at work and heat to eat.  These rolls freeze well for longer storage since they make so many.  I've also made just the filling and stored it in the freezer until I was ready.  When baking day comes, I thaw the meat while I make the rolls.  If you like a little sauce with your roll, I reccommend chili sauce.  Now this isn't the hot asian chili sauce, this is the sweet/tart chili sauce you can find in the condiment aisle usually or just can your own like I do.


3/4 cup sugar
1 teaspoon salt
2 cups milk, scalded and cooled slightly
3 tablespoons yeast
3/4 cup warm water
1/2 cup butter
1 Egg, beaten
8 cups flour, plus more if needed
1 1/2 pounds hamburger
1/2 onion , chopped
3 cups cabbage, shredded
1. Mix first 8 ingredients as you would for bread. Let rise until double.

2. Meanwhile brown hamburger with the onion. Skim off any fat. Add the cabbage and give it a quick stir fry until crisp tender. Remove from heat.

3. Divide dough into 24 wads of dough.  Form each wad into 5in circles and place 2-3 Tablespoons of meat mixture in the middle.

Fold up sides to form a ball. Place on greased baking sheet.  Let rise for 15 min.

Bake at 400* for 15 min. Top with melted butter when fresh out of the oven.

This makes for large sandwich rolls.  If you prefer smaller rolls then make them according to your desire; just know that baking times may vary.

This recipe is linked to

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