Easy Beef Buns: Fluffy, Freezer-Friendly, and So Flavorful
Try these beef buns with spiced beef and fluffy dough! Perfect for meal prep, freezer-friendly, and delicious with a side of tahini and salad.
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
- 1 egg for brushing the buns
- 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
*Here’s how to perform the stretch-and-fold method:
- 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.