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Sweet & Savory Buns Recipe

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This recipe for Sweet & Savory Buns, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Holland Hailey
Added: Saturday, August 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
Sweet Roll Yeast Dough; a large yield recipe or doubled
Filling:
1 lb. Lean Ground Beef [substitute Ground Chicken or Turkey]
1 lb. Ground Sausage
1 large Sweet Onion Finely Chopped
3 c. Green Cabbage, finely shredded, such as slaw chopped*
1/4 c. Vegetable Cooking Oil
3 cloves Garlic, finely chopped
1 tbsp. caraway or fennel seed [optional]
1 Egg, Beaten with 1 tbsp. water to make Egg Wash

Directions:
Directions:
Heat oil to medium heat in large saute pan or skillet. Add Onion and sweat five minutes, add Garlic and Meats and cook until medium, 10-15 minutes, add Cabbage, stir 5 minutes to soften. Add Seeds if desired and Salt & Pepper to taste. Take mixture off heat and allow to cool, 20-30 minutes. Drain off any juices. Let purchased or prepared dough rest before rolling out. Roll out 1/2" thick into 3-4 sheets approximately jelly roll pan size. Cut rolled out dough into 4" squares. Place about 1/4-1/3 cup of cooled meat mixture into center of dough squares. Pull sides of square up around meat creating a "bun". Pinch together to seal and flip over. Set on baking sheet. Repeat until all buns are made. Heat oven to 400 degrees. Lightly brush tops of each bun with Egg and water "wash". Bake Buns until lightly brown and dough is set; about 15-20 minutes.

Number Of Servings:
Number Of Servings:
12+
Preparation Time:
Preparation Time:
1+ Hours
Personal Notes:
Personal Notes:
This recipe is easy to vary, other vegetables can be used such as sweet Red Bell Peppers, and you can experiment with other herbs, and any ground meat such as Italian Sausage, Ground Lamb, etc.. The key is the Sweet Roll Dough and the Cabbage/Ground Meat combo. This is a great buffet dish; can be made ahead and reheated and served with a spicy mustard sauce.

 

 

 

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