Cheeseburger or Cheeseburger Bacon Buns

I saw this recipe in a Taste of Home magazine, but I didn't care for the dough recipe. I adapted this recipe using my own favorite bread dough. The recipe I used is for a roll called Pan De Sal.Pan De Sal is a Filipino Roll it has a texture that is so soft and the flavor is slightly sweet. 

It'd is my all time favorite dough to use for sandwich rolls. These Burger Buns turned out perfect. My daughter said they tasted like cheeseburgers from McDonald's (her fave) I omitted the bacon on a few of the buns per the kids request. We served them with French Fries. To simplify this recipe you could use frozen roll dough.

Cheeseburger Filling Recipe:

1 lb - ground beef

4 - 5 bacon slices, crumbled, optional

1/2 - a small onion, chopped

salt and pepper to taste

8 oz - Velveeta Cheese, cut into one inch squares

While the dough is rising prepare your meat filling. In a large skillet cook bacon over medium heat until crisp. Remove to paper towels. In a dutch oven, cook beef, onion, and salt and pepper over medium heat until meat is no longer pink, drain. add bacon. remove from heat. Proceed to Bun Recipe and roll out your rolls.

Roll Recipe:

2 - cups milk
3/4 - cup white sugar
1/2 - cup butter
1 (.25 ounce) package active
dry yeast
1 1/2 - teaspoons salt

1/2 - teaspoon baking soda
1/2 - teaspoon baking powder
6 - cups all-purpose flour

Melted Butter (to brush finished rolls)

Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar; stir until melted. Let cool until lukewarm. Pour the cooled milk mixture into a large mixing bowl. Add the yeast and stir to dissolve. 

Add the salt, baking soda, baking powder and 4 cups of the flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth about 8 minutes. 

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees C)..  

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and form into rounds. Roll out each round into a circle and add meat filling (about 1 - 2 Tablespoons) on top of one bread dough round. 

Place 1 or 2 of the Velveeta cheese cubes on top of meat mixture and finally top with second bread round and seal edges and place the rolls on 2 lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. 

Bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown. Brush with melted butter.

Note: If using Self Rising Flour Omit Salt, Soda & baking Powder.

The stuffing technique did not work for me. See below on "My Thoughts" for a easier and better way to stuff the filling inside of the roll dough. Using the method above for stuffing the rolls was a bit hard (two circles). 

And then placing the filling on top and covering with the second circle. The filling tends to come out of the sides. Next time I make these I will use on circle a bit thicker and place it in the palm of my hand add filling on top and tuck the ends under inside of the roll. 

Then let them sit for the second rising time. I found a similar technique at Kuya’s Kitchen when he made Curry Rolls. I love his the way he stuffed the rolls. Click on the link for pictures on how to use this method. By far so much easier.

This recipe is so versatile. It has somewhat of a slightly sweet taste and can be used for dinner rolls, sandwich buns or even cinnamon rolls . The ideas are endless it may seem like a lot of work, but there is nothing better then fresh homemade rolls. I enjoy eating these rolls in any recipe, and when people ask where did you get the roll dough. I love saying it's homemade!!!!

Filling Recipe Adapted from: Taste of Home Magazine