Tasty Stuffed Cheeseburger Rolls

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This recipe combines a perennial favorite in my household: cheeseburgers and homemade bread. This is a great dish to make when you want to make it and save it for later. My husband even enjoys these cold for breakfast. I like to serve it with mashed potatoes and brown gravy, with the gravy drizzled over the stuffed rolls or on the side for dipping for an even more tasty experience.

It's perfect for a smaller family where cooking a lot will lead to too many leftovers. Start by preparing the bread dough. If you live in a high altitude, check out my machine bread recipe here.

And here's the recipe I came up with for the meat stuffing.

Ingredients

1/2 to 1pound ground beef (I used about 1/2 pound)
2 cloves garlic
1/2 teaspoon ground mustard
1 stalk green onion (shallot) OR 1 teaspoon dried chives
1/4 teaspoon celery seed
1/2 teaspoon marjoram
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon brown gravy powder mix
1 teaspoon sugar (I used Sugar in the Raw)
1/2 cup water
2 tablespoons shredded zucchini or shredded carrots
Optional ingredients:
1/2 teaspoon chipotle powder for a subtle, yet deep, smokey heat
1/4 cup of sour cream for some gooey goodness. It makes it the rolls tastier, too!

Cooking on the Stove

• Brown the ground beef at medium heat until it's no longer pink. 
• Add the water and the gravy mix into the beef, stirring until mixed. 
• Let the gravy bubble until it's thickened. Add water as needed. 
• Reduce heat and add all of the seasonings, including the sugar. 
• Add the zucchini or carrots and stir. 
• Let simmer on low heat for ten minutes. The liquid should cook down and should coat the beef but not be too runny.

This is the point where you add the sour cream if you want it. 

• If you're adding sour cream, this is the time to add it. Turn off heat and add the sour cream and stir. At this point, your beef mixture will be thinned but not runny. That's okay.  

Preparing the Stuffed Rolls

• Separate the bread dough into 8 to 9 pieces and set aside on wax paper or another non-stick surface. 
• Flour a clean surface and roll out each piece into 1/2-inch thick circles or squares, about 6 inches across. The dough will spring back, so a trick I've used is to tack it to the surface with a dab of water after it's rolled out. 

Add your favorite cheese to the bottom of the dough.

I added more cheese because this is just not enough!

Scoop out the meat mixture over the cheese. I used an ice cream scoop. It should look like this.

I didn't add the sour cream to this one. With it, it'll be a bit more gravy-like.

Fold the sides over, dabbing water at the edges to seal it. Fold one side first, then the next side.

It's ok to stretch the dough if it keeps bouncing back. 

Dab water under the top fold to make it stick to the underside. 

Fold the last two sides over and then pinch to seal it together like this:

Pinched and sealed.  Notice how the side of the dough is stretched. That's ok.

Flip the roll over and your cheeseburger roll should look like this: 

Spray a pie or cake pan with oil and arrange the rolls: 

Rolls ready to rise and then bake

Rise and Bake

Cover and let the rolls rise for 20-30 minutes or until they're puffed up. 

Use a second pan if necessary. If you have only one, refrigerate the remaining uncooked rolls. You can refrigerate them for two hours, and the dough will continue to rise in the fridge. If you must, freeze the rolls in plastic wrap or freezer paper, then thaw and rise before cooking. 

Bake your stuffed cheeseburger rolls for 15-20 minutes at 350F, They should be golden brown when ready. For this first attempt, I poked holes in the tops, but it turned out I didn't need to do that.

And here's the inside!

Note: You don't need to add salt to this recipe. The gravy mix powder has plenty, and the seasonings and spices add great flavors so you won't even miss it.