Cheeseburger or Cheeseburger Bacon Buns

I saw this recipe in a Taste of Home magazine, but I didn't care for the dough recipe. I adapted this recipe using my own favorite bread dough. The recipe I used is for a roll called Pan De Sal.Pan De Sal is a Filipino Roll it has a texture that is so soft and the flavor is slightly sweet. 

It'd is my all time favorite dough to use for sandwich rolls. These Burger Buns turned out perfect. My daughter said they tasted like cheeseburgers from McDonald's (her fave) I omitted the bacon on a few of the buns per the kids request. We served them with French Fries. To simplify this recipe you could use frozen roll dough.

Cheeseburger Filling Recipe:

1 lb - ground beef
4 - 5 bacon slices, crumbled, optional
1/2 - a small onion, chopped
salt and pepper to taste
8 oz - Velveeta Cheese, cut into one inch squares

While the dough is rising prepare your meat filling. In a large skillet cook bacon over medium heat until crisp. Remove to paper towels. In a dutch oven, cook beef, onion, and salt and pepper over medium heat until meat is no longer pink, drain. add bacon. remove from heat. Proceed to Bun Recipe and roll out your rolls.

Roll Recipe:
2 - cups milk
3/4 - cup white sugar
1/2 - cup butter
1 (.25 ounce) package active
dry yeast
1 1/2 - teaspoons salt
1/2 - teaspoon baking soda
1/2 - teaspoon baking powder
6 - cups all-purpose flour
Melted Butter (to brush finished rolls)

Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar; stir until melted. Let cool until lukewarm. Pour the cooled milk mixture into a large mixing bowl. Add the yeast and stir to dissolve. 

Add the salt, baking soda, baking powder and 4 cups of the flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth about 8 minutes. 

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees C)..  

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and form into rounds. Roll out each round into a circle and add meat filling (about 1 - 2 Tablespoons) on top of one bread dough round. 

Place 1 or 2 of the Velveeta cheese cubes on top of meat mixture and finally top with second bread round and seal edges and place the rolls on 2 lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. 

Bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown. Brush with melted butter.

Note: If using Self Rising Flour Omit Salt, Soda & baking Powder.

The stuffing technique did not work for me. See below on "My Thoughts" for a easier and better way to stuff the filling inside of the roll dough. Using the method above for stuffing the rolls was a bit hard (two circles). 

And then placing the filling on top and covering with the second circle. The filling tends to come out of the sides. Next time I make these I will use on circle a bit thicker and place it in the palm of my hand add filling on top and tuck the ends under inside of the roll. 

Then let them sit for the second rising time. I found a similar technique at Kuya’s Kitchen when he made Curry Rolls. I love his the way he stuffed the rolls. Click on the link for pictures on how to use this method. By far so much easier.

This recipe is so versatile. It has somewhat of a slightly sweet taste and can be used for dinner rolls, sandwich buns or even cinnamon rolls . The ideas are endless it may seem like a lot of work, but there is nothing better then fresh homemade rolls. I enjoy eating these rolls in any recipe, and when people ask where did you get the roll dough. I love saying it's homemade!!!!

Filling Recipe Adapted from: Taste of Home Magazine


Anonymous said…
I love your blog!! I love how you have the pics of everything! God knows I need all the help I can get and having pics to see what it is supposed to look like really helps!!! I cannot wait to see what else you cook up!
James said…
Those are very cool. I'm thinking I want to make those will some pulled pork.

I'll post and attribute when I do.
Southern Plate said…
This looks fabulous! I am always looking for more ground beef recipes! thank you!
James said…
I just made these, although with BBQ pork inside rather than bacon cheeseburger.

The bread is terrific. Comes out ideal. I cooked it in my oven at 350F for 15-20 minutes. Soft, chewy, good flavor, very nice.

I'm going to post about them in the next day or so. Just wanted to let you know that this was a big hit.

I also plan to make them as you describe (bacon cheeseburger filling).
James said…
Tina, just posted what I did. The bread turned out amazingly well. I made it just like you described ... except with mechanical kneading.

Southern Plate said…
Wow! These look fabulous!!!
I'm glad I was nosing around your blog today!! lol
James said…
I just made another version of these, ham-and-cheese filled. Another success. Again, thanks for posting this recipe. It is really a winner.
Mandy said…
I tried unsuccessfully to make these twice this weekend. The dough never rose. At first, I thought it was my yeast, but the second batch didn't work either. What could the problem be?
Tina Butler said…
Mandy I dont know what the problem could be. This recipes workes out everytime for me. It one of those faithful dough recipes i can depend on. A couple other posters have made it with success as well. Sorry I havent had the problem of it not rising.
Mandy said…
Thanks for responding! I saw that others had used it with success, so I tried a 2nd time. I must be doing something wrong. I have recently discovered your blog, and I've used several recipes with success. Thanks so much!
Anonymous said…
I love your blog and have been wanting to try these. I finally found the time today. Mine turned out really pretty and round but I wish I had not used the humped up middle technic. It makes the middle have way too much bread compared to the amount of filling. The middle of mine were mostly bread even though I put a ton of filling in them. I will make these again but just wanted to warn the readers you might want to go for more filling even if they dont turn out as pretty. Ive made so many things from your blog lately. I love how you lay everything out with pictures. I think I have made about 10 recipes and this is the first one my DH didnt care for. Too much bread and not enough filling is why. But I thought they were really good I just need to perfect the amount of filling that goes inside.
Losing the Fat said…
Is it possible to use a breadmaker to make the dough for the rolls?
Alexsmommy said…
Hi! I just wanted to let you know how much I LOVE your blog! I have made these buns a couple of different ways and they come out perfect every time. I've made them with the cheeseburger filling, pulled pork filling and tonight, Buffalo Chicken and blue cheese! My husband loves them and as picky as he is, it's hard to find something he will actually ask for.....other than pizza that is :) Thank you so much for sharing all of these fabulous recipes!!
Anonymous said…
I did a double batch since Ive got a couple hungry teenagers and a wellfed hubby in the house. I still cut the dough balls into 12, and filled. they are a good size. I ran out of filling halfway through the second ball and am using it for cinamon buns. They are currently working on their second rise, and I did add a couple tablespoons of bbq sauce to the meat mixture. The filling is great, and the bun dough smells amazing. Just like ones I pick up from a Phillipino bakery in town. Everyones excited to try these!
Anonymous said…
Just made a double batch of these. They came out of the oven and almost gone in 15 minutes. Will be making these again for sure!!
Anonymous said…
Just made these for supper. They were amazing!! The only thing I would change is I would add more hamburger. My son is on his second one, so will definitely make them again!! Thinking of trying to make my own hamburger buns by using the dough recipe.