Cheesy Meat Buns
This recipe is from a family member and it’s taken me a handful of tries to get it right—which to me means they are easy to make, moist enough when baked, and approved by the kids. And wow, they are so darn delicious! The bread is super soft and the meat and cheese are moist, which makes them easy for toddlers to chew. When my youngest was a toddler, she wasn’t a huge fan of the texture of meat. So I was shocked to watch her eat a half of one of these in one sitting—the texture gave her no trouble at all! This is a great Freezer Meal or an easy weeknight meal to share with your family.
Ingredients You Need
To make this recipe you’ll need the following ingredients. Sign up for our email updates to get tips and ideas sent to your inbox.
Instant yeast: This works quickly and helps the dough to rise. You’ll want to look for little bubbles or for the mixture to look foamy when you add it to the water. Sugar (or honey): Either of these helps to activate the yeast. Whole wheat flour and all-purpose flour: A mixture of the two help the dough both have some whole grain and also still be tender and fluffy. Egg: Adding egg to the batter ensures that it’s soft and tender. (If there’s an egg allergy, you can omit it. Just be sure to knead the dough well.) Olive oil: Olive oil in the dough also helps add moisture and tenderness. I use extra-virgin olive oil in my cooking. Ground beef: I cook the beef with spices before adding it into the dough to ensure that it’s properly cooked. You can use any percentage fat of meat you like. If you see a lot of fat or liquid in the pan once the meat is cooked, you can drain it off. Oregano, onion powder, and salt for added flavor. Shredded cheddar cheese: This goes inside the bun with the seasoned meat for flavor and comfort.
Step-by-Step Instructions
These meat buns do have a few steps, but the process is straight forward. Scroll down to the bottom of the post for the full recipe. TIP: These reheat really well, so they’re great to make ahead and warm up for a quick meal.
How to Make Meat Buns Ahead
I make this recipe whenever we have a night coming up on our calendar that’s busy and when I know I won’t have time to make dinner in the moment. I store these in the fridge and then simply warm them in the oven or microwave. You can also freeze them, once fully cooled, in a zip top freezer bag, and warm them quickly. They are just as good reheated as when freshly cooked, which is a must with make-ahead dinners!
Tips for Serving Meat Buns to Kids
My 5 year old simply picks up a bun and eats it like a roll. I do my best to make sure that the inside isn’t too hot though! For my younger toddler, I cut the roll into small pieces to ensure that she doesn’t try to put too much into her mouth at once (which she often tries to do). The little one typically eats half of a roll; the older one eats 1…or 2! I’ve even been known to pack one for lunch in a thermos.
Is there a way to make these without homemade dough?
Okay, here’s the truth. They are best when you make the dough from scratch and it gets kneaded well. That, plus the egg, ensures that the baked bread is super soft, which is key when serving these to toddlers who are still learning to chew complicated textures. BUT, you can definitely make these with purchased (or homemade) pizza dough to take a shortcut. The bread will be slightly less tender, but they are still pretty delicious. TIP: To make these egg-free, you can use egg-free pizza dough or omit the egg from the recipe and add 1-2 tablespoons additional water.
Meat Buns with Ground Beef, Turkey, or Chicken
We usually make these meat buns with ground beef since it’s what my husband likes best (and this is his family recipe after all!), but you could totally do the same method using cooked ground turkey or chicken. Or even sausage! If there seems to be a lot of fat in the pan once you brown the meat, drain it off before adding it to the dough.
Best Tips for Success
Poke the top of each bun with a fork to allow steam to escape and minimize the amount of cheese that leaks out. Add some finely chopped baby spinach, kale, or steamed broccoli florets to add a veggie into the mix. Try not to overfill the buns to ensure that they hold together. Cook the ground beef up to 3 days ahead and store in an airtight container in the fridge if desired. To make these egg-free, use pizza dough instead of the homemade dough.
I’d love to hear your feedback on this recipe, so please comment below to share!
Favorite Pizza Bites
No-Knead Whole Wheat Bread
Favorite Pizza Rolls Recipe
Quick and Easy Pesto Pizza
This recipe was first published April 2018.
