Homemade Beef and Onion Breakfast Rolls

Ingredients

For the Enriched Dough:

• 800g (6 1/3 cups) all-purpose flour
• 5g (1 teaspoon) active dry yeast
• 5g (1 teaspoon) fine sea salt
• 500ml (2 cups) whole milk, lukewarm
• 2 tablespoons unsalted butter, softened

For the Savory Filling:

• 500g (17.6 oz) ground beef (80/20 lean-to-fat ratio)
• 100g (3.5 oz) onion, finely minced
• 5g (1 teaspoon) salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (optional)
• 1 tablespoon vegetable oil for cooking

For the Egg Wash:

• 1 large egg yolk
• 2 tablespoons milk
• Pinch of salt

Detailed Instructions

Preparing the Dough (30 minutes + 10 minutes rest)

1. Activate the Yeast:

• Warm milk to 110°F (43°C)
• Dissolve yeast in warm milk with a pinch of sugar
• Let stand 5-10 minutes until foamy

1. Make the Dough:

• In a large bowl, combine flour and salt
• Add the milk-yeast mixture
• Mix until a shaggy dough forms
• Turn onto floured surface
• Knead 8-10 minutes until smooth and elastic
• Cover and rest 10 minutes

Preparing the Filling (15 minutes)

1. Cook the Filling:

• Heat oil in a large skillet over medium heat
• Add minced onions, cook until translucent
• Add ground beef, breaking up into small pieces
• Season with salt, pepper, and garlic powder
• Cook until beef is just done (slightly underdone is okay)
• Cool completely before using

Assembly (20 minutes)

1. Divide and Roll:

• Divide dough into 4 equal portions
• Roll each portion into a 30cm (12-inch) circle
• Brush with melted butter

1. Fill and Shape:

• Spread cooled beef mixture evenly
• Roll up tightly like a Swiss roll
• Form into a spiral shape
• Place on parchment-lined baking sheet
• Cover and let rise 30 minutes

Baking (35-40 minutes)

1. Preheat oven to 185°C (365°F)
2. Prepare egg wash:

• Whisk egg yolk with milk and salt
• Brush generously over rolls

1. Bake:

• Place in preheated oven
• Bake 35-40 minutes until deeply golden
• Internal temperature should reach 190°F (88°C)

Pro Tips for Success

• Keep dough soft and slightly tacky for tender rolls
• Cool filling completely to prevent dough from becoming soggy
• Create tight rolls to prevent filling from leaking
• Allow rolls to rise in a warm, draft-free spot
• Brush with egg wash twice for extra shine

Storage and Reheating

• Store cooled rolls wrapped at room temperature for 2 days
• Refrigerate for up to 4 days
• Freeze for up to 2 months
• Reheat in 350°F (175°C) oven for 10-15 minutes

These beef and onion rolls represent the perfect marriage of bread and savory filling, creating a complete meal in a portable form. The enriched dough provides a tender, flaky texture, while the seasoned beef filling offers satisfying protein and flavor.

Make-Ahead Tip: Prepare the filling a day ahead and refrigerate. The dough can be made and refrigerated overnight for its first rise – just allow it to come to room temperature before shaping.