Cheesesburger Buns #881 5/08

Categories:
cheese, ground beef, meatloaf, New 2008, sandwich
ToTryAgain

2 package yeast; active dry
1/2 cup warm water; 110 to 115 degrees
3/4 cup warm milk; 110 to 115 degrees
1/4 cup sugar
1/4 cup Shortening
1 large egg
1 teaspoon Salt
4 cups flour
1 lb ground beef
1/2 cup onion; chopped
2 teaspoon steak seasoning; Montreal
1/2 teaspoon Salt
mustard
6 oz tomato sauce
8 slices Velveeta cheese
1/2 onion; thinly sliced

In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 to 6 minutes. Place in a greased bolw, turning once to grease the top. Cover and let rise in a warm place until doubled in size. 30 minutes to 2 hours. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce steak seasoning and salt. Remove from heat and set aside. Punch down dough; divide into eight pieces. On a lightly floured surface, gently roll out and strech each piece into an 8 inch circle. Smear about 1 teaspoon of mustard on top. Top each circle with a piece of cheese that has been folded and a small handfull of sliced onions. Add 1/8 of the ground beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased cookie sheet. Cover and let rest in a warm place until doubled, 30 minutes to 2 hours. Bake at 400°F until golden brown. About 20 minutes. Serve warm. Refrigerate leftovers. These freeze nicely. Thaw them out, let rest at room temperature for a couple of hours, then bake.

Contributor: Taste of Home email

Yield: 8 servings