2 pkgs (1/4 ounce each) active dry yeast
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 tsp. salt
3-1/2 to 4 cups flour
1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
8 slices American Cheese, quartered
In a mixing bowl, dissolve yeast in warm water. Add 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 4-6 minutes.
Place in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 30 minutes.
In a skillet, cook beef and onion until meat is no longer pink; drain.
Stir in tomato sauce.
Remove from heat; set aside.
Punch dough down; divide into 16 pieces.
On a lightly floured surface, gently roll out and stretch each piece into a 5 inch circle.
Top each circle with two pieces of cheese and about 3 Tablespoons beef mixture.
Bring dough over filling to center; pinch edges to seal.
Place seam side down on a greased baking sheet.
Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 400 for 8-12 minutes or until golden brown.
Serve war. refrigerate leftovers.
Pairs Well With
The title makes you think that this is a bun. Welll it is both a bun and a filling. You bake the yeast dough with the cheese and meat in the centre like a runza.