Meat Rolls

These are bread or rolls with meat filling. I make either beef menudo or chicken soy sauce or chicken adobo. The filling must be pre-cooked before filling the dough.

Prepare the dough.

  • 1 C water
  • 3  C bread flour
  • 3 T powdered  milk
  • 3 T sugar
  • 2 T butter
  • 1 t salt
  • 2 1/2 t instant yeast

Put all the ingredients in the bread maker in the order listed. Set to dough. Alternatively, mix all the ingredients and knead in a mixer  or by hand kneading until dough is soft and pliable. Put in greased bowl. cover and  rise until double.

Cut the dough into 12 – 15 pieces about the size of a golf ball. Flatten each piece and put 3 T of filling in the center. Gather the edges and tuck underneath, seal with water.  Put each filled dough in a piece of wax paper, about 3 inches square with the seal on the bottom.

Make an egg wash with 1 egg yolk  and 1 T water. Brush the top of each roll before baking.

Bake in pre-heated 375 degree oven for 15-20 minutes.

Meat filling: Beef Menudo

  • 1/2 lb sirloin or any low-fat piece, cut in very small cubes or use ground meat
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 red sweet pepper, diced
  • 1 medium potato, diced
  • 1 t dried oregano or 1 T fresh oregano
  • 1 dried bay leaf or 2 pieces fresh leaves
  • 1 T soy sauce
  • 1 T Worcestershire sauce
  • 1 t sea salt
  • ground pepper

Cook the filling and cool before filling the dough.

  • In 2 T canola oil, fry the potato until brown. Drain and set aside.
  • In the same pan, add 1 T oil and saute the garlic and onion.
  • Add the meat and herbs cook until the meat browns
  • Add the rest of the ingredients.
  • Season according to taste.


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