Stuffed buns with ragu and mozzarella, amazing and super soft! I had been thinking about them for a while, and to be honest, I hadn’t even posted the recipe for making soft buns for hamburgers yet, but now I can present them.
These are soft buns perfect for stuffing and baking for a soft, soft result. A simple and quick process; once you’ve made them, you’ll always want to have them on hand. A handy recipe in many ways. I usually make arancini with this filling, but I thought for a trip out of town, a mountain hike, having easy-to-manage sandwiches helps organize.
They are mixed semolina buns sprinkled with sesame seeds, quick to prepare with great results
I recommend taking a look at other recipes for quick snacks and country picnics.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
To make the buns you need water, oil, flour…
- 2 cups all-purpose flour
- 2 cups re-milled semolina flour
- 1 cup water (Room temperature)
- 2 tbsp sugar
- 4 tbsp olive oil (You can substitute with vegetable oil)
- 1/2 oz fresh yeast
- to taste sesame seeds
- 2 tsp salt
- 1 mozzarella
- 1 cup ragu (With peas)
Tools
You can knead by hand or with a stand mixer, it’s important to follow the method. I will need: bowls and small bowls to weigh the ingredients and knead, a scale, the baking tray, parchment paper.
- Food Scales
- Baking Pans
- Oven Trays
- Stand Mixers
- Parchment Paper
- Bowls
- Small Bowls
Steps
Pour, knead, rise and…
First, prepare all the weighed and measured ingredients. In a bowl or a stand mixer, pour the water and oil, and mix.
Add the yeast and mix well to dissolve, add the sugar and all-purpose flour and mix again.
Finally, add the semolina and salt, knead until you get a smooth and homogeneous dough.
Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size.
Once the first rise is complete, divide the dough into 12 portions, form disks and fill them with the ragu and mozzarella. You can use a bowl to help or form the disks manually as shown in the video.
Seal the buns well to prevent the filling from spilling, and sprinkle the surface with sesame seeds. Let them rise in a warm place and away from drafts.
Bake in a preheated oven at 392°F until golden.
Your buns are ready to be enjoyed hot or warm.
They are soft and delicious, easy to make. You will fall in love with this preparation.
How to Store the Buns and Other Tips
The buns are very simple to make, besides the filling suggested above, you can try with: provola and speck, onions and tuna… You can naturally let your creativity run wild. The buns are great to eat with hamburgers, with omelets, or stuffed with cold cuts. They are excellent for two or three days, but lose a bit of fragrance over time, although reheated in the oven they are exceptional. Because of the presence of meat and cold cuts, it is advisable to store them in the refrigerator.
Can I prepare them the day before?
They can be prepared the day before and heated in the oven when ready to serve.
Can the buns be frozen?
Once cooked, your buns can be frozen, either stuffed or plain, to be used later.
