Baked Beef Rolls Frozen Baked Beef Buns

 Soft and fluffy dinner rolls stuffed with a savory beef or cabbage filling. Baked Russian Piroshki are the perfect portable meal.

Russian Stuffed Rolls: Piroshki

Piroshki (pronounced PIR-oh-sch-KI) means 'trivial pirog' or 'petty pie'.

A Russian pirog (pie) can accept a sweetness or savory fillings. And these 'little pirog' are small hand-pies that tin be stuffed with sugariness or savory filling too.

(Think almost them like a Mexican empanadas with a more bread-y exterior, like High german bierocks.)

Similar to Mexican empanadas, piroshki can exist fried or broiled. And while it is slightly more than traditional to fry the stuffed rolls, baking makes them just every bit gilt and tasty.

We can't wait to brand another batch of these once the weather gets warmer because they would exist a perfect, no mess, meal for a picnic!

Making Piroshki Dough

What really makes Russian piroshki different from other blimp rolls is the dough.

Piroshki use an incredibly soft, eggy dough, which creates a soft and fluffy breadstuff casing for your chosen filling.

Since this dough is so soft, nosotros recommend making information technology in your stand up mixer or staff of life car set up to the dough setting.

If yous are very familiar with making breadstuff by hand, feel complimentary to become your hands into this dough, just know that it should be much stickier than a standard yeast dough. (It volition be more like the dough for a challah or soft sourdough.)

One time the soft dough comes together, information technology is smooth and supple, and quite piece of cake to work with.

To form your piroshki, roll a brawl of dough. Flatten the brawl slightly in the palm of your hand (the dough shouldn't stick to your fingers). Add some filling, then pull the dough up effectually the filling and compression it tightly closed!

Pinching the dough tightly is important to be certain that the filling stays sealed inside the roll during blistering.

Many Piroshki Fillings: Which will you cull?

Piroshki can be filled with a variety of sweet or savory fillings.

Mashed potatoes, mushrooms, cabbage, and ground beef are very common savory fillings. Stewed fruit or jam are mutual sweet filling.

Our recipe below includes ii, traditional, savory fillings. Simply, once you get the hang of making piroshki, have fun and get artistic with your own filling ideas!

Our Piroshki Recipe: A Not bad Brand-Ahead Meal

1 great affair about these rolls is that you can make a large batch and (earlier y'all bake them) freeze them for afterwards.

Just pull the shaped, filled rolls out of the freezer an hour or two before yous want to bake them to let the rolls thaw and rise.

Castor with some egg wash and bake them the same every bit y'all would if they were fresh.

How'south that for a super simple freezer meal?

Prep Time 3 hours

Melt Time 30 minutes

Total Time 3 hours 30 minutes

Ingredients

For the Dough

• ane c milk, warmed to 90F
• 1 Tbsp sugar
• 1 ½ tsp agile dry yeast
• iii - 3 ¼ c unbleached all purpose flour
• i egg,, room temperature
• one Tbsp salted butter, softened
• ½ tsp salt
• one egg beaten with 1 Tbsp water, (for the egg wash)

Beef Filling

• ½ lb ground beef, (90% lean)
• ½ onion, minced
• 1 Tbsp dill
• ½ tsp salt
• Pinch basis black pepper
• 1 hard boiled egg, chopped (optional)

For the Cabbage Filling

• one tsp salted butter
• ½ onion, diced
• one c push mushrooms, chopped
• 3 c cabbage, shredded
• ¾ tsp salt
• ½ tsp dill
• ¼ tsp ground black pepper

Instructions

For the Dough*

1. In a bread machine: place ingredients in the machine following the directions for the dough setting. Dough should be soft, sticking slightly to the pan every bit it kneads. Add a little water or flour to conform dough consistency during the first knead as necessary.
2. In a stand up mixer: In the basin of your stand mixer fitted with a dough hook, add warm milk and sugar. Stir until the saccharide has dissolved. Sprinkle the yeast over top of the milk. Let correspond 5-7 minutes until the yeast begins to cream. Add 2 c of flour, the egg, softened butter, and common salt. Mix everything together. Keep calculation the last loving cup of flour, until the dough starts to come together. Knead the dough with the mixer on low speed for 3-v minutes. The finished dough should be soft and almost viscid, simply it should pull abroad from the sides of the bowl. (If it is besides sticky, add a lilliputian more than flour and continue to knead.) Remove the bowl from the mixer and cover it with a damp tea towel. Let it rise in a warm, draft-free place for 1 hour, until well doubled.
3. While the dough is rising, make the fillings.

For the Cabbage Filling

1. Heat butter in a large, non-stick sauté pan. Add together onions and mushrooms and sauté for 3-5 minutes, until soft. Add cabbage, salt, dill, and pepper. Continue to saute until the cabbage has softened, 5-7 minutes. Remove the mixture from the heat and transfer it to a medium basin. Permit the filling cool to room temperature earlier filling the rolls.

For the Beefiness Filling

1. In a large, non-stick sauté pan, brown the beef and onions together with the dill, salt and pepper, 3-5 minutes. One time the beef is cooked through, remove the mixture from the heat and transfer it to a medium basin. Mix in the chopped hard boiled eggs, if using. Let the filling cool to room temperature earlier filling the rolls.

Putting It All Together

1. Once risen, remove the dough from the bread auto or bowl and place information technology on a lightly floured surface. Roll it into a log and cut the log into 16 roughly even pieces. Gyre each piece into a brawl so press it into a three-iv" circle.
2. Fill the center of each circumvolve of dough with a heaping tablespoon of filling. Gently pull the edges of the circle up and around the filling, pinching the edges to seal the filling within. (Be certain to pinch the seam well, or else the filling will burst out during baking.
3. Place filled piroshki, seam-side down on a greased baking sheet.** Repeat with the remaining dough, spacing the rolls 2 inches apart. Castor the tops with the beaten egg. Set them aside to ascent until puffy and about doubled (thirty minutes).
4. When the rolls are nearly finished proofing, preheat the oven to 375F.
5. Broil at 375F for xx-23 minutes, or until the tops are aureate brown.

Notes

*To Make Dough Past Manus: This dough tin too be made by hand, merely it is quite a gummy dough, and so we recommend only working with information technology past paw if you are used to working with bread dough, and don't mind a slightly mucilaginous dough.

**Freeze for Later: Place the shaped, filled rolls in a single layer on a baking sheet and freeze overnight. In one case they are solid, the rolls can exist placed in an airtight bag and stored in the freezer for 1-2 months.

To cook from frozen, remove the rolls from the freezer and place on a greased blistering sheet. Brush the frozen rolls with egg launder and allow them thaw and rise on the blistering sail for 1 hour before baking for 20-23 minutes in a preheated, 375F oven.

Nutrition Information:

Yield:

8

Serving Size:

ii piroshki
Amount Per Serving: Calories: 724

This is one of the recipes from the early days of Curious Cuisiniere. We've updated our pictures since we start shared it, but we've left some originals here, in case you've found usa in the past and are looking for that one-time, familiar epitome.

Sarah is one of Curious Cuisiniere'due south founding duo. Her dearest for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

smithlawaseneved78.blogspot.com

Source: https://www.curiouscuisiniere.com/baked-piroshki/

Share this post