Meat Buns

1. Stage

In the bowl of a stand mixer, dissolve the yeast in warm water. Add the sugar, egg, salt and 1 cup of flour to the bowl. Beat the mixture on low speed for 3 minutes until smooth. Gradually add enough remaining flour to form a soft dough.

2. Stage

Turn the dough out onto a floured cutting board and knead the dough until it is smooth and elastic, about six to eight minutes. Place the dough in a greased bowl and turn it once to grease the top. Cover the bowl with a clean towel and let the dough rise in a warm place until it has doubled in size, about one hour.

3. Stage

While the dough is rising, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it is no longer pink. Drain any excess fat from the skillet. Stir in the chopped cabbage, onion, salt and pepper. Cover the skillet and cook the mixture over medium heat for 15 minutes or until the vegetables are tender. Remove the skillet from the heat and stir in the shredded cheddar cheese. Allow the filling to cool while the dough finishes rising.

4. Stage

Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces. On a floured surface, gently roll each piece into a 5-inch circle. Place about 1/4 cup of the cooled filling in the center of each circle. Fold the dough over the filling, bringing the edges together in the center. Pinch the edges to seal the bun completely.

5. Stage

Place the sealed buns seam-side down on a greased baking sheet. Cover the baking sheet with a towel and let the buns rise in a warm place for about 30 minutes or until they have doubled in size. Preheat your oven to 350°F.

6. Stage

Brush the tops of the buns with melted butter just before baking. Bake the buns in the preheated oven for 20 minutes or until they are golden brown. Serve the buns warm.