Mini Meat & Cheese Buns

Ingredients

For the Dough

• 4 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 ½ cups warm milk (or water)

For the Meat Filling

• 500 g ground beef
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder or 2 minced cloves
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon cumin
• ½ teaspoon oregano
• ½ cup tomato sauce

For Topping

• 2 cups shredded mozzarella or a mozzarella–cheddar mix
• 1 teaspoon dried oregano
• Extra tomato sauce (optional)

How to Make the Dough

The dough is the foundation of these mini buns, giving them that soft, bakery-style texture.

1. Combine Dry Ingredients:
   In a large bowl, mix flour, yeast, sugar, and salt. Make sure the salt doesn’t touch the yeast directly to avoid slowing activation.
2. Add Wet Ingredients:
   Add warm milk gradually, mixing as you go. Add the oil and begin kneading until a soft dough forms.
3. Knead Until Smooth:
   Knead for 8–10 minutes. The dough should be elastic and slightly tacky but not sticky.
4. Let It Rise:
   Cover the dough with a clean cloth and let it rise for 1 hour, or until doubled in size. A proper rise ensures the buns become light and fluffy.

Prepare the Meat Filling

This filling is juicy, flavorful, and hearty — the perfect topping for your buns.

1. Cook the Onion:
   Heat olive oil in a pan. Add the chopped onion and sauté until soft and lightly golden.
2. Add the Beef:
   Add the ground beef, breaking it apart with a spoon. Cook until browned and most of the liquid evaporates.
3. Season Well:
   Add salt, pepper, paprika, garlic powder, and cumin. Stir to coat the beef evenly.
4. Incorporate Tomato Sauce:
   Add tomato sauce and simmer for 5 minutes. The mixture should thicken slightly but remain juicy.
5. Cool Before Using:
   Let the filling cool. This prevents the dough from becoming soggy.

Shape and Assemble the Mini Buns

1. Prepare Your Baking Tray:
   Grease a large tray lightly or line with baking paper.
2. Shape the Dough:
   Once risen, punch down the dough to release air. Divide into small balls, about the size of a golf ball. Flatten each ball using your fingers until it becomes a small round base.
3. Add Tomato Layer:
   Spread a small spoon of tomato sauce on each dough round. This adds flavor and helps the filling stick.
4. Add the Meat Topping:
   Spoon about 1 tablespoon of the beef filling onto each round, piling it gently in the center.
5. Top With Cheese:
   Generously sprinkle mozzarella over each bun. The photo shows a thick, generous topping, so don’t be shy — the more cheese, the better.
6. Herb Finish:
   Sprinkle dried oregano on top for aroma and color.

Bake the Perfect Mini Meat Buns

Bake in a preheated oven at 200°C (390°F) for 12–18 minutes.

They are ready when:

• The cheese is fully melted
• The edges are lightly golden
• The bottoms are firm but soft

Avoid overbaking to keep them tender and moist.

Serving Suggestions

These mini buns are delicious straight out of the oven, but they also hold up beautifully once cooled. Serve them with:

• Garlic yogurt dip
• A simple green salad
• Pickles
• Hot sauce
• A warm bowl of soup

They make excellent party food and can be doubled or tripled for big gatherings.

Storage & Reheating

• Refrigerate: Up to 3 days
• Freeze: Perfect for freezing up to 2 months
• Reheat: 5–7 minutes in the oven or 30 seconds in the microwave

The buns stay soft and maintain flavor beautifully even after reheating.

Why You’ll Love This Recipe

This recipe is simple but deeply satisfying. The soft dough pairs perfectly with the rich meat topping, and the melted cheese creates the perfect finishing touch. They look impressive and taste even better, yet they’re easy enough for beginners to make. These buns are comforting, flavorful, and absolutely irresistible — a guaranteed hit every time.