Meat-Stuffed Rolls

Recipe, styling, and photography by Faigy Murray

I’ve come across this recipe in many different versions. Some used deli roll, some made it pizza style with cheese and marinara sauce, and some were the way I prepared it. The bottom line is: everyone is stuffing rolls, and it’s good!

I brought some of the leftovers to my son’s dorm; it was too good for me not to share it with him. He said the guys were fighting for the leftovers. If that’s not proof that this is good, then I don’t know what is.

There are a few steps to this recipe which you can prepare in advance. It’s well worth it.

Yield: approximately 9 rolls

Ingredients:

Rolls:

1¼ cups warm water

¼ cup sugar

2 tablespoons yeast

⅓ cup oil

1 teaspoon salt

1 egg, plus 1 egg for egg wash

3½ cups flour

Beef crumble:

1 teaspoon oil

1 lb. ground beef

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon paprika

½ teaspoon cumin

Sautéed onions:

3 tablespoons oil

1 large Spanish onion, sliced into strips

Ketchup mayo:

¾ cup mayonnaise

⅓ cup ketchup

Garlic topping:

2 cloves garlic, roughly chopped

2 teaspoons dried parsley

3 tablespoons oil

Pickles, sliced

Directions:

In a bowl, place all roll ingredients except the flour and combine.

Let it sit for 1–2 minutes, then add the flour.

Mix with a wooden spoon then knead with your hands until all ingredients are incorporated.

Cover and let rise for about 30 minutes.

Place on parchment paper and into a 9”x13” pan.

Shape dough into 9 small balls (The dough will be a little sticky. This is good. It means the rolls will be light and fluffy.)

Brush with the egg wash.

Bake at 350°F for about 25 minutes or until the top looks golden.

Once the rolls have cooled, lift them out with the parchment paper.

Slice the rolls across, keeping them all together, and place the bottoms back into the pan. (You want to have one full sheet of rolls when doing this. It’s okay if some of the tops break off as long as the bottom stays together.)

In a frying pan, heat 1 teaspoon oil.

Add ground beef and brown.

Once the meat is mostly brown, after 7–10 minutes, add spices.

Continue browning until meat is fully cooked through.

Set aside.

In a large frying pan, on medium heat, heat oil and add onion. Sauté for 5–7 minutes, until starting to brown.

Lower the heat and let the onions cook on for about 1 hour, until they’re caramelized.

(This can be prepared 3–4 days in advance and can even be frozen.)

Combine ketchup mayo ingredients and set aside.

Combine garlic topping ingredients and set aside.

To assemble:

Preheat oven to 350°F.

Place a generous amount of beef crumble onto the rolls, top with ketchup mayo, then pickles, and then onions.

Cover with the tops of the rolls.

Brush with the garlic topping.

Toast in the oven for 10–15 minutes.