These Cheesy Meat Buns are a favorite make-ahead meal. The meat rolls are basically a cheeseburger tucked inside of a bun, so they are super easy for kids to eat!
When my middle kiddo was a toddler, she wasn’t a huge fan of the texture of meat. So I tried to find ways to help her enjoy it with easy to eat options, including this recipe which she still loves.
The bread here is super soft and the meat and cheese are moist, which makes them easy for toddlers to chew.
The cheeseburger filling is surrounded by freshly baked bread—but it’s very straightforward to make.
This is a great Freezer Meal or an easy weeknight meal to share with your family since they store and reheat so well.
Why This Recipe Works
An easy homemade dough surrounds browned ground beef and cheese for a Meat Bun that is similar in flavor to a cheeseburger, but way easier for little kids to eat.
Table of Contents
Ingredients You Need
To make this Cheesy Meat Buns recipe, you’ll need to have the following ingredients on hand and ready to go.
- Instant yeast: This works quickly and helps the dough to rise. You’ll want to look for little bubbles or for the mixture to look foamy when you add it to the water.
- Sugar (or honey): Either of these helps to activate the yeast.
- Whole wheat flour and all-purpose flour: A mixture of the two help the dough both have some whole grain and also still be tender and fluffy.
- Egg: Adding egg to the batter ensures that it’s soft and tender. (If there’s an egg allergy, you can omit it. Just be sure to knead the dough well.)
- Olive oil: Olive oil in the dough also helps add moisture and tenderness. I use extra-virgin olive oil in my cooking.
- Ground beef: I cook the beef with spices before adding it into the dough to ensure that it’s properly cooked. You can use any percentage fat of meat you like. If you see a lot of fat or liquid in the pan once the meat is cooked, you can drain it off.
- Oregano, onion powder, and salt for added flavor.
- Shredded cheddar cheese: This goes inside the bun with the seasoned meat for flavor and comfort.
Step-by-Step Instructions
Here’s a look at the process involved in making these Cheesy Meat Buns. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Make the dough and let it rise for at least an hour. Brown the meat. Cut the dough into portions. Flatten each into a disc and top with a little meat and cheese.
Step 2. Fold the dough over the filling.
Step 3. Fold the dough over again to completely close the bun.
Step 4. Place crease side down on a parchment-lined baking sheet. Bake!
TIP: These reheat really well, so they’re great to make ahead and warm up for a quick meal.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Frequently Asked Questions
I make this recipe whenever we have a night coming up on our calendar that’s busy and when I know I won’t have time to make dinner in the moment. I store these in the fridge and then simply warm them in the oven or microwave. You can also freeze them, once fully cooled, in a zip top freezer bag, and warm them quickly.
They are just as good reheated as when freshly cooked, which is a must with make-ahead dinners!
They can either pick one up and bite it like a roll or you can cut the whole thing into smaller pieces for easier chewing.
They are best when you make the dough from scratch and it gets kneaded well. That, plus the egg, ensures that the baked bread is super soft, which is key when serving these to toddlers who are still learning to chew complicated textures.
BUT, you can definitely make these with purchased (or homemade) pizza dough to take a shortcut. The bread will be slightly less tender, but they are still pretty delicious.
Best Tips for Success
- Poke the top of each bun with a fork to allow steam to escape and minimize the amount of cheese that leaks out.
- Add some finely chopped baby spinach, kale, or steamed broccoli florets to add a veggie into the mix.
- Try not to overfill the buns to ensure that they hold together.
- Cook the ground beef up to 3 days ahead and store in an airtight container in the fridge if desired.
- Swap in ground turkey or chicken if desired.
- To make these egg-free, you can use egg-free pizza dough or omit the egg from the recipe and add 1-2 tablespoons additional water.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share!
Cheesy Stuffed Meat Buns
Ingredients
- 2¼ teaspoons instant yeast
- 1 teaspoon sugar (or honey)
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 egg
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ pound ground beef
- 1 teaspoon oregano
- ½ teaspoon onion powder
- 1½ cups shredded cheddar cheese
Instructions
- Stir the yeast and sugar into 1 cup warm water. Let sit for 5 minutes or until puffy.
- Add the flours, salt, egg, and water-yeast mixture to the bowl of a stand mixer fitted with a dough hook. Mix on medium-low for 10 minutes. Remove dough hook. Cover with a clean towel and let rise for 1-2 hours or until about doubled in size. It should look puffy.
- Heat the olive oil in a medium skillet. Add the beef and stir to break. Sprinkle with a little salt, add the spices cook for 8-10 minutes or until fully cooked through. Remove from heat.
- Divide the dough into 8 even sections. (I use a paring knife to cut it in half, then in half again and again, to make a pinwheel shape with 8 even triangles.)
- Working with 1 piece of dough at a time, coating with flour as needed if sticky, flatten into a disc that's about 6 inches wide. (It doesn't need to be precise!)
- Place 2 heaping tablespoons each of cooked meat and cheese into the center and fold in the dough to enclose the fillings. The seams should press and hold together with slightly pressure and a little gentle pressing.
- Place roll onto a parchment-lined baking sheet and repeat to make all 8 buns. Set aside and cover with a towel while the oven preheats.
- Preheat the oven to 400 degrees F. Bake the buns for 20-22 minutes or until firm to the touch. Let cool slightly and serve warm.
Equipment
Notes
- To store: Let cool fully and store in an airtight container in the fridge for up to 5 days. Reheat for about 30-45 seconds in the microwave or about 6 minutes in a 375 degree F oven. Freeze fully cooled meat buns in a zip top freezer bag for up to 3 months. Reheat in a 375 degree F oven for 8-10 minutes or until warmed through.
- Egg-Free: Omit the egg and add 1-2 tablespoons additional water.
- Dairy-Free: Use dairy-free shredded cheese.
- Shortcut Dough: Use pizza dough in place of homemade dough.
- Poke the top of each bun with a fork to allow steam to escape and minimize the amount of cheese that leaks out.
- Add some finely chopped baby spinach, kale, or steamed broccoli florets to add a veggie into the mix.
- Try not to overfill the buns to ensure that they hold together.
- Cook the ground beef up to 3 days ahead and store in an airtight container in the fridge if desired.
Nutrition
This recipe was first published April 2018.
My grandson loves these. A question on the recipe. When you click on 2x or 3x recipe the amount of water for the yeast and sugar still is only 1 cup. Should the water not increase as well?
Oh it should, I’ll see if I can fix that!
Delicious! The dough was soft and stretchy, almost pillowy. I really enjoyed these. My kids did too!
I actually made 16 buns instead of 8.
Thank you!
I only have active dry yeast. Could I adjust the recipe to make that work instead of instant?
Yes, the instructions will work fine for that type too.
I am out of whole wheat flour, can I sub with more AP or bread flour?
You can use bread flour, that will be great. Enjoy!