|Successful Ground Beef Meat Rolls|
I followed the dough instructions faithfully but changed up the ground beef a bit. I found the seasonings rather bland so I kicked it up a notch. I loved these so much that I could eat them with plain with no sauce, but I didn't because they were even better with salsa! The only word that I could come up with to describe them was exotic. There not like pizza, or a hamburger, or a sandwich of any sort...they are their own category. Which pleases me because I'm always looking for ways to use up our mountain of ground beef tucked away in our deep freeze.
adapted from Sandra's Easy Cooking
- 3 and 3/4 cups of all-purpose flour
- 1 tsp of salt
- 1 tbs of dry yeast
- 1/2 tsp canola oil
- 1/2 tsp sugar
- 1 and 1/3 cup of warm water
- 1 pound of ground beef
- 1/2 large onion chopped
- 1 shredded carrot
- 1 tbsp of onion powder
- 1 tbsp of garlic powder
- 2 tbsp of BBQ sauce (recipe here)
- 1 tbsp of soy sauce
- Cream cheese for spread at room temperature (I used a mix of cottage cheese and cheddar)
- Combine the warm water, yeast and sugar in 2 cup measuring cup. Let it sit until the yeast is activated and frothy, about 5 minutes. Add the canola oil and salt to the yeast mixture.
- Put the flour in a large bowl and make a well. Pour the yeast mixture into the well. Using your hands, mix together until a ball is formed - resist the urge to mix the dough too much. Don't knead the dough. Just mix until combined and form into a ball. Place the dough in a well oiled bowl and turn to coat the dough evenly with oil. Cover and let rise in a warm place for 1 hour until doubled in size.
- Place ground beef into a medium bowl and add all of the filling ingredients with the exception of the cream cheese. Mix together with your hands like you would if you were making hamburgers. Again...like the dough...don't overwork the meat. Just mix until combined.
- Place the ground beef mixture into a deep pan and cook on medium heat until the beef is cooked thoroughly and is no longer pink.
- Once the dough is risen, punch down and form the dough into balls just smaller than a baseball.
- Roll out each ball into a 7 inch long and 4 inch wide rectangle. Spread cream cheese all over the dough. Fill with meat mixture but leave room along the edges of the dough so that you can pinch the seams tightly together.
- Place on parchment paper on baking sheet and bake in an oven preheated to 375F. Bake these for 30 minutes or until golden brown.
- Remove from oven when done and cover with a clean dry towel for 10 minutes.
- Serve as an appetizer or as dinner with a side salad. Salsa is a great dipping sauce for these.