Perisky

AKA Meat buns!

A friend of mine gave me this FABULOUS recipe for meat buns ... I admit, I am a terrible baker when it comes to yeast doughs (cookies, cakes and muffins?  No problem, but add yeast and something always seems to go wrong!) so I was over the moon happy when this recipe turned out AWESOME! 
I'm going to try doing a pizza filling yet too.


Here's the recipe if you want to give it a try:)

PERISKY
Meat Filling -
3 lbs lean ground beef
1 cup cream of mushroom soup
1 pkg onion soup mix
1 cup bread crumbs
1/2 tsp black pepper
3/4 tsp garlic salt


1) Fry meat & drain fat.
2) Add other ingredients & blend well cooking over low-med heat.
3) Let meat mixture cool.

Bun Dough -
2 cups water
2 cups milk
1 cup melted lard
1 egg (well beaten)
1-1/2 tbsp salt
1-1/2 tbsp yeast
12 cups flour

1) In a large bowl melt lard (microwave). Add milk, water, salt and egg. Whisk together and microwave until hot.
2) Put 8 cups of flour in a large bowl and stir in yeast. Pour the whole liquid mixture over the flour and stir until the flour is moist. Continue to add flour while kneading. You will need to add at least 2-4 more cups of flour. Add about 1/2 cup at a time. You will begin to get a nice soft, but not sticky dough that kneads smoothly. Knead for 10-12 min.
3) Form the bun dough into a large ball and coat lightly with oil. Cover and place away from draft until double.
4) Make a golf-sized ball with a piece of dough and flatten in the palm of your hand.  Fill with cooled meat (a tablespoon's worth at least.  Dont be stingy, there's lots!) and pinch shut.
5) Place seam side down on an ungreased baking sheet.
6) Bake at 400F for 18 min.  (my oven is very hot so I did 375 for 10 minutes!)