Want a meal prep idea that everyone will love?
These beef buns are packed with savory beef, spices, and a fluffy dough that’s just delicious.
These beef buns are here to make your life easier and tastier!
There’s nothing better than biting into a warm, fluffy bun filled with savory, spiced beef—it’s pure comfort in every bite. Add creamy-lemony tahini and a fresh, tangy salad, and you’ve got the perfect meal!
The dough is so soft and pillowy, soaking up all the delicious flavors from the spiced beef filling—it’s the ultimate balance of comfort and taste. With caramelized onions and a mix of warm Middle Eastern spices, each bite is packed with flavor and depth.
Perfect for meal prep, these beef buns freeze perfectly and are easy to reheat, making them a go-to for busy days or any time you need a satisfying meal.
I’ll walk you through how to make, freeze, and enjoy these tasty buns whenever you’re in the mood for a comforting meal.
INGREDIENTS
- Bread Flour: This is my go-to flour for making the dough. It creates a stronger gluten structure, leading to a chewier texture and better rise. That’s why the buns come out so fluffy and airy. If you don’t have bread flour, all-purpose flour works just as well. You can even swap out 15-20% of the flour with whole wheat flour for extra flavor and nutrition.
- Whole Wheat Flour: I like to add a bit of whole wheat flour to the dough for added depth of flavor and a subtle nuttiness. It gives the buns a heartier texture and boosts their nutritional value. I usually substitute about 25-25% of the bread flour with whole wheat flour for a perfect balance of flavor and texture.
- Meat: The beef filling is the star of these buns, but don’t be afraid to experiment! Lamb or chicken work wonderfully. For a vegetarian version, spiced lentils or mushrooms can provide a savory, hearty filling that still packs a ton of flavor.
- Onions: Caramelized onions are key to adding sweetness and richness to the beef filling. They complement the spices and help balance the savory flavors in the buns.
- Spices: A mix of Middle Eastern spices, like cumin, cinnamon, and coriander, gives the beef filling a warm, aromatic flavor. I use baharat, which is a spice blend that often includes cumin, black pepper, cinnamon, coriander, and allspice. It adds an extra layer of warmth and complexity to the filling, making it even more flavorful.
- Tomato Sauce: A little tomato sauce adds moisture to the filling and a touch of acidity. It helps balance the richness of the beef and spices, while keeping the filling juicy and cohesive. Alternatively, you can grate some zucchini or pumpkin for extra moisture instead of the tomato sauce.
- Pine Nuts: These add a delightful nutty flavor and texture. Pine nuts are often used in Middle Eastern cooking, and their texture contrasts perfectly with the softness of the dough and the spiced beef filling. You can also use sliced almonds and even raisins.
Beef Buns | Tips:
- Dough Preparation: You can make the dough using either the mixer method or the stretch-and-fold method. I prefer the stretch-and-fold method whenever possible; it’s simpler for me and works perfectly every time.
- Make-Ahead Filling: You can prepare the filling a day or two in advance. Just store it in an airtight container in the fridge until you are ready to make the buns.
- Shaping: You can make the buns bigger or smaller if you’d like. Smaller ones are great for gatherings or parties. Just adjust the baking time.
- Freezing Tips: You can freeze these pastries easily. Simply place them in a bag and store in the freezer.
- Reheating: To enjoy leftovers, warm the buns in the microwave first, then finish in the oven. The microwave ensures they heat through, and the oven restores the fresh-out-of-the-oven taste and crust.
Beef Buns – Filling | Steps:
Beef Buns – Making the buns | Steps:
Easy Beef Buns: Fluffy, Freezer-Friendly, and So Flavorful
Equipment
- Stand mixer (optional)
Ingredients
Dough
- 750 grams bread or plain flour (or 500 grams bread flour + 250 grams whole wheat flour)
- 30 grams sugar
- 2 tsps salt
- 450-500 ml warm water (about 2 cups; start with 450 ml and add more as needed)
- 1 tbsp sugar (for the water-yeast mixture)
- 2 tsps instant dry yeast
- sesame seeds for sprinkling on the buns (or try poppy seeds or sunflower seeds)
Filling
- 500 grams ground beef
- 600 grams chopped onion
- 2 tbsps olive oil
- 1 tsp salt
- 2 cloves garlic, grated
- ¼ cup pine nuts
- 2 tbsps tomato sauce
- A pinch of black pepper
- ½ tsp baharat (or substitute with ⅛ tsp cinnamon and ¼ tsp cumin)
Instructions
Filling
- In a pan over medium heat, warm the oil and add the chopped onion with the salt. Fry for about 15 minutes, stirring occasionally.
- Add the meat and break it into small pieces with a fork or spatula. Cook for about 10 minutes, or until the liquid from the meat evaporates.
- Stir in the garlic, pine nuts, tomato sauce, and spices, cook for another 3 minutes. Taste for seasoning and adjust spices as needed.
- Let the filling cool slightly before using it to fill the buns.
Dough
- In a small bowl, mix together the warm water, 1 tbsp of sugar, and the yeast. First, add the warm water and sugar, stir slightly, then add the yeast.
- Let the water-yeast mixture sit for 5 minutes while you mix all the other ingredients in a larger bowl.
No Knead – Stretch and Fold Method
- Add the flour, sugar, and salt to a large bowl and mix together.
- Mix in the butter, water-yeast mixture.
- *For the rest of the stretch-and-fold instructions, see recipe notes.
Stand Mixer Method
- Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with a dough hook.
- Add the water-yeast mixture.
- Knead the dough for about 10 minutes on medium-low speed (or 15 minutes by hand) until it becomes elastic and smooth.
- Lightly oil the dough and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise until it doubles in size, about one hour.
Continue for both methods
- Preheat the oven to 190°C (375°F).
- Place the risen dough on a floured surface and divide it into balls, each weighing approximately 95-100 grams (3.3-3.5 oz).
- Cover the balls with a kitchen towel and let them rest for 15-20 minutes.
- Roll each ball into a 14 cm (5.5-inch) round. Place 1-2 tablespoons of filling in the center, then bring the edges up and pinch them together to seal. Pinch off any excess dough. (Refer to recipe step photos for guidance.)
- Place each bun seam-side down on a parchment-lined baking sheet. Cover and let them proof for another 20 minutes.
- Brush each bun with beaten egg and sprinkle with sesame seeds.
- Bake for 17-20 minutes, or until the buns are golden brown.
Notes
- Rest the Dough: After mixing your ingredients, let the dough rest in a bowl for 20-30 minutes. Cover the bowl with a damp towel or plastic wrap to prevent drying.
- First Stretch and Fold: Lightly wet your hands to prevent sticking. Gently grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold on the opposite side. Do this 3-4 times until you’ve folded all sides of the dough.
- Rest Again: Let the dough rest for another 20-30 minutes, covered.
- Repeat the Process: Repeat the stretch-and-fold process every 20-30 minutes for 3-4 more rounds. This strengthens the dough and develops gluten.
- Final Rest: After the final fold, allow the dough to rest and rise for around 40 minutes, or until it has doubled in size.
With these beef buns on hand, you’ll always have a great meal ready to enjoy!