Meat Rolls

Steps

1. 1Note: I usually double the dough recipe, use 4 tomatoes and 3 onions and a little more steak to make a large batch. These rolls keep well in the fridge or freezer for a quick and easy lunch later on. To heat up the rolls from the fridge, simply wrap in kitchen tissue and heat in the microwave for 1 minute. Do the same if the rolls are frozen but microwave for 2 minutes or more.
2. 2First make the filling (any filling of your choice can be used). For a steak filling: cook chopped onions and minced garlic in butter until soft and golden.
3. 3Add steak and spices (to taste and depending on your tolerance) and cook for around 5 minutes.
4. 4Finely chop tomatoes and add to the steak. Cool on a low heat until the steak is done and the water has evaporated. The mixture should be moist but not too saucy. Leave to cool while you make the dough.
5. 5In a large bowl, add your sieved flour and create a well in the middle. To one side add your spices and yeast and to the other add your salt (keeping them separate will make sure the salt doesn’t kill the yeast). Mix them into their areas of flour a little.
6. 6Pour your warm water and oil into the centre and mix until the dough is soft. Knead for 10 mins by hand on an oiled surface.
7. 7Cover with a damp tea towel (in an oiled bowl) and leave in a warm place until doubled in size. I usually heat my oven to about 30-50C and place my bowl inside.
8. 8When doubled in size, press down the dough and knead by hand for a minute. Make 55-65g balls of dough and flatten. Add a spoonful of filling to the centre and pinch the edges together (take care not to add too much filling or the buns will split). Shape with your palms/ surface until the bottom is fully sealed and add to a lined baking tray.
9. 9Cover with a damp tea towel and leave to prove for 40 minutes to an hour. Brush with egg (+ a dash of milk, whisked together) and sprinkle with sesame seeds.
10. 10Bake for 20-25 minutes at 180C. Brush with melted butter when hot.
11. 11Enjoy!