This version has grass-fed hamburger with Lawry's Seasoned Salt, onions, and Cracker Barrel Sharp Cheddar as the filling.
I know this isn't supposed to happen when these are baked, but I love it when it does--ooey, gooey cheese. I'm in heaven.
This was the accompaniment for a simple Fall meal.
Here's the dough recipe
2 1/4 cups of water
4 tablespoons of butter
4 tablespoons of sugar
5-6 cups of flour
1 1/4 teaspoons of salt
2 1/2 tablespoons of instant yeast
Microwave water, butter, and sugar for 1-2 minutes until warm and butter is slightly melted. In mixing bowl, combine 4 cups of flour, 1 1/4 teaspoons of salt and 2 1/2 tablespoons of instant yeast. Pour in water mixtures and egg. Mix well. Add 1-2 cups more flour until soft dough forms. Kneed 1-2 minutes. (May use a mixer with dough hooks and process for 1-2 minutes.) Turn out onto a floured surface and cut dough into 16 equal pieces. Flatten each piece of dough with hands and place 1/3 cup of meat mixture in the center and pull up dough around meat and pinch closed.
Bake on a cookie sheet placed 1-2 inches apart at 350 degrees for 15-18 minutes. These may be frozen after baking and reheated in a microwave wrapped in a paper towel for one minute on high. So great to have them in the freezer for a quick workday meal.
This dough recipe is enough for two pounds of hamburger, but if you have more dough than filling, bake the dough as a dinner roll and you won't be dissappointed with the result. This is my favorite dough to work with because it is so warm to put your hands into, but you must work quickly because of the amount of yeast in it, it starts to raise immediately.
Thanks for reading, Robin
Linking up with these great folks