Hamburger Tarragon Rolls
Prep Time:
30 Minutes
Rest Time
2 hours for Proofing and 30-45 Minutes for allowing the dough to rise
Cook Time:
30 Minutes
Serves:
12 to 15 Servings
Level:
Beginner
About the Recipe
Forget everything you think you know about dinner rolls—these aren't your typical side dish! Prepare to elevate your weeknight meals with a recipe for Homemade Hamburger Stuffed Rolls, a truly satisfying, all-in-one culinary delight. We start with a tender, fluffy homemade yeast dough, lovingly shaped to encapsulate a savory filling of seasoned ground beef. While a classic hamburger filling is comforting, the secret to making this recipe truly unforgettable lies in the subtle yet sophisticated addition of tarragon. This fragrant herb introduces a bright, slightly anise-like warmth that perfectly cuts through the richness of the meat and cheese, transforming a simple "meat-and-bread" concept into a memorable, gourmet experience.
This recipe is designed to be as much fun to make as it is to eat, making it perfect for family baking sessions or an impressive, effortless potluck contribution. By baking the complete meal right into the dough, you get a beautiful golden-brown exterior and a piping-hot, juicy interior, ready to be pulled apart and devoured. Whether you're looking for a hearty lunch, a comforting dinner, or a unique appetizer, these tarragon-highlighted hamburger rolls offer a perfect balance of comforting texture and surprisingly elegant flavor. They are guaranteed to be the star of your next gathering, proving that sometimes, the best flavors come wrapped up neatly in a freshly baked package.
Ingredients
For the Filling:
1 lb. Hamburger Meat
5 oz. Goat Cheese
1/2 a Sweet Onion
1/4 cup Sour Cream
2 Garlic Cloves, minced
1 tbsp. Tarragon
Salt and Pepper to Taste
For the Rolls:
4 to 5 cups of Flour
1 and 1/4 cup of Warm Water
2 tbsp. Dry Active Yeast
1/4 cup Sugar
1 stick Unsalted Butter (Melted) and another 1/4 stick of melted butter for brushing.
1 Egg
1 tsp. Salt
The Recipe!
Step 1: Prepare the Filling
Brown the meat in a skillet. When cooked through drain some of the fat and add in the diced onions, cooking them until they are transparent. Then mix in the minced garlic and cook for about a minute or until fragrant. Then simply remove the skillet from the heat and mix in the goat cheese, sour cream, salt, pepper, and tarragon.
Step 2: Ferment the Yeast
Pour the 1/4 cup of sugar into the 1 1/4 cup of warm (105 to 115 degrees Fahrenheit) water, mixing them together. Next add in the active dry yeast. Wait about 5 to 10 minutes until you start to see bubbles forming!
Step 3: Make the Dough!
In a large bowl, add the melted butter (only the single stick), salt, the egg, flour, and your fermented yeast mix. While this is easiest with a stand mixer with a hook attachment, you can also hand knead the dough. After the ingredients are incorporated into a workable dough, knead it into a ball and place in a banneton (or just leave it in the bow) and cover it with a towel. You will let your dough proof for about 2 hours at room temperature over which time it will double in size!
Step 4
Pre-heat your oven to 350 degrees and lightly grease a 9x13 pan. Task the dough out of the bowl and roll it out to about 1/4 inch thick and divide it into 12 to 15 equal sized pieces. In each of your pieces, place a couple spoonfuls of the beef mix and pinch the dough closed, fully enclosing the beef mix. Brush the rolls with melted butter and place seam side down in the greased baking tray. Let them rest for about 30-45 minutes so that the dough can rise a bit more.
Step 5
Brush the rolls with an egg wash and then place in the oven on the center rack. Bake for 30 minutes or until the rolls are golden brown.