Meat Bread Recipe

Activate yeast and combine liquids

In a small bowl combine warm water (about 105–115°F / 40–46°C) and sugar, stir to dissolve. Sprinkle the instant yeast over the water and let sit 5–7 minutes until foamy. In a separate small saucepan or microwave-safe bowl warm the milk until lukewarm and melt the butter into it. Let cool to lukewarm, then whisk in the egg.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 4 cups flour and 1.5 tsp salt. Pour in the yeast mixture and the milk-butter-egg mixture. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, about 2–3 minutes.

Knead

Knead the dough by hand on a lightly floured surface or in the mixer on medium speed for 8–10 minutes until smooth, elastic, and slightly tacky. Add up to the 1/4 cup extra flour if dough is too sticky, a tablespoon at a time.

First rise

Lightly oil a large bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.25 hours.

Cook aromatics

While the dough is rising, heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and lightly golden, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown beef and season

Increase heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Add flavorings and finish

Stir in the tomato paste, soy sauce, Worcestershire sauce, dried oregano, salt, and black pepper. Cook 2–3 minutes to let flavors meld, then taste and adjust salt/pepper as needed. Stir in chopped parsley if using. Remove from heat and let the filling cool to room temperature (about 20–30 minutes) before assembling so it won’t make the dough soggy.

Shape dough

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (for rolls) or 1 large piece (for a loaf). To make individual meat breads, flatten each portion into a 5–6 inch circle, keeping the center slightly thinner than the edges.

Fill

Place about 3 tablespoons of the cooled meat filling into the center of each dough circle (adjust amount if making larger/smaller portions). Gather the dough edges up over the filling and pinch to seal tightly, tucking seams underneath to form a smooth ball. Repeat for all portions.

Second rise

Place the sealed buns seam-side down on a parchment-lined baking sheet, spacing 1–2 inches apart. Lightly cover with plastic wrap or a kitchen towel and let rise until puffy, about 30–45 minutes.

Egg wash and bake

Preheat oven to 375°F (190°C). Brush the risen buns with the egg wash (beat 1 large egg with 1 tbsp water) and sprinkle sesame seeds on top if desired. Bake in the center of the oven for 18–22 minutes, or until golden brown and cooked through. For a single loaf, increase bake time to 30–35 minutes and cover loosely with foil after 25 minutes if top browns too quickly.

Cool and serve

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes before serving so the filling firms slightly. Serve warm or at room temperature.