Hot Roll Mix

  • Date March 08, 2013
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Stuffed Buns

10 buns is 255 calories per bun without any stuffing, but they are huge, see the picture below. 20 buns is around 130 calories per bun without any stuffing. Adding in some egg and spinach and you can create a wonderful breakfast option for around 200 calories.  
A couple of months ago I had gone to Sally Bun for lunch with some coworkers. I was reminded how much I loved their stuffed buns! I set out on a mission to make my own with the goal that I could make some egg stuffed buns for my breakfast meals on the go. It turns out the key is finding the perfect hot roll mix and then after that you can stuff the bun with whatever you want after that. The recipe below is just for the hot roll mix. You can put whatever you want as the stuffing.
Some suggestions and ideas that I have created include:
  • Egg, potatoe, red pepper, spinach, feta (please pre-cook the egg)
  • Pepperoni, cheese (kids love this one)
  • Spinach, feta and olives


    4 cups flour
    5 tbls dry milk powder
    5 tbls sugar
    1 tsp salt
    1 cup hot water
    1 package dry yeast
    2 tbls margarine
    1 egg

Combine mix with yeast
Stir in hot water, margarine, egg until dough pulls away from sides of bowl
Turn dough out onto lightly floured surface
With greased or floured hands, shape dough into a ball
Knead dough for 5 minutes until smooth
To knead, fold dough towards you; press down and away with heels of hands
Rotate dough a quarter turn; continue kneading
Sprinkle additional flour over
surface to reduce stickness

Cover dough with large bowl, let rest 5 minutes. Shape as directed for desired roll and bake as directed

For stuffed buns, divide rolls into 4.5 inch circles and place 2 tbls of filling in circle of dough. Bring up sides of dough around filling; pinch edges to seal.

Preheat oven to 375. Place buns, seam side down on greased baking sheets. Cover, and let rise for 15 minutes. Brush tops with water or butter and sprinkle with sesame seeds or cheese. Bake for 15-18 minutes or until brown. Cool on wire rack.

Cook for 15 to 18 minutes if making 20 rolls, probably double cook time for 10 large rolls.

Serving Size: Makes 10 to 20 rolls dependimg on size desired

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