German Meat Buns

by Emma M
(Wahpeton, ND)

German Meat Buns Baby Shower Dish

My mom would make these maybe twice a year, but they are so good.

I actually came across the recipe a couple months ago on the website at: http://www.recipezaar.com/ the only difference is the onion soup mix, we would use any kind it doesn't matter, and it was only 2 envelopes not the additional 1/2.
Hope you enjoy!

Bun Dough
1 cup warm water
4 teaspoons granulated sugar
3 tablespoons fast rising yeast
1/2 cup melted margarine
1/2 cup melted lard
1 tablespoon salt
5 cups warm milk
1 egg
12 cups all-purpose flour (or more)

Meat Filling
2 lbs lean ground beef
1/2 cup margarine
2 tablespoons all-purpose flour
2 cups water
2 envelopes Lipton Onion Soup Mix
1/2 package no-name onion soup mix
1-2 cup fine dry breadcrumbs

Brown ground beef in a large skillet.

Melt 1/2 cup margarine in a separate saucepan over medium heat.

Add 2 T. flour, stirring to incorporate.

Add dry onion soup mixes and water to make a thick gravy.

Bring to boil.

Pour gravy over browned beef and simmer for about 1 hour.

Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.

In a mixing bowl mix the warm water, sugar and yeast.

Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.

Add to yeast mixture, and add about 8 cups of flour.

Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, and kneed the dough.

Place dough in a large bowl. Let rise 10 - 15 minutes.

Form meat buns by pinching off pieces of dough the size of a walnut.

Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough.

Pinch dough around the filling to seal well.

Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.

Bake at 400 deg. for 10 - 12 minutes or golden brown.


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