Frozen Bread Dough Beef Cabbage

Soft golden beef and cabbage buns made with frozen bread dough are pure comfort. This is the foolproof way to get flaky bakery—style results at home — no need to make the dough from scratch. You simply fold savory ground beef and sweet cabbage into pillowy rolls, bake until puffy and brown, and watch them vanish off the cooling rack. These are my go—to for parties or just a cold—weather dinner that makes everyone smile.

These beef buns became our family’s new holiday tradition after I first brought them to a potluck. Watching everyone reach for seconds felt so rewarding — now I double the batch every time.

Ingredients

• Frozen unbaked rolls: using something like Rhodes is a game changer Each roll puffs up beautifully without kneading
• Lean ground beef: gives rich flavor without excess grease Opt for 80 to 85 percent lean for best taste and juiciness
• Unsalted butter: boosts savory flavor and helps the veggies cook without burning
• Yellow onion: chopped fine for sweetness and aroma Yellow onions give classic flavor but white onion works if needed
• Finely chopped cabbage: adds subtle crunch and sweetness Select fresher cabbage with tight leaves for best texture
• Salt: brings out every flavor Use kosher salt for the most even seasoning
• Freshly ground black pepper: delivers gentle heat Crack fresh over the filling for real depth
• All—purpose flour: thickens the filling just enough Look for unbleached flour for cleanest flavor
• Egg wash: creates an irresistible golden crust Use the freshest egg for glossiest finish
• Milk for egg wash: helps color the buns evenly Whole milk is best for richness

Instructions

Proof the Dough:

Place frozen dough balls well spaced on parchment lined baking sheets Cover with plastic wrap and let them rise at room temperature until doubled in size This takes three to five hours depending on your kitchen warmth but do not rush it Dough should be jiggly and puffy all over

Make the Beef and Cabbage Filling:

Brown ground beef in a large skillet over medium heat Break up clumps for even browning When beef is half cooked add in the unsalted butter chopped onion and chopped cabbage Stir well Sauté until the beef is cooked through and the vegetables have softened Reduce heat if vegetables start to brown too quickly Season generously with salt and pepper to your taste

Thicken the Filling:

Sprinkle flour over the mixture Stir well to soak up any excess moisture The flour prevents soggy buns Cool filling until just warm This makes shaping much easier

Shape the Buns:

Preheat your oven to 175 degrees Celsius Dust the work surface with a little flour Flatten each risen dough ball with your hand into a round about ten centimeters across Place a generous rounded spoonful of cooled filling in the center Bring the edges of the dough up over the filling and pinch tightly to close Flip seam side down Gently roll or pat to neat circles Repeat with all dough and filling

Second Rise:

Arrange shaped buns on the lined tray Cover with plastic wrap and rest again for thirty minutes This short rise guarantees a fluffy texture in every bite

Apply Egg Wash:

Whisk one egg with one tablespoon of milk until smooth Remove plastic wrap and brush every bun’s top and sides

Bake:

Bake in the preheated oven eighteen to twenty minutes Rotate the tray halfway through for even browning The rolls are done when golden all over and sound hollow when tapped Cool slightly before serving

Every time I use a fresh market cabbage I notice the rolls come out sweeter and the texture is tender in every bite My grandmother used to fill bread like this with whatever was left in the fridge and every batch tasted a little different

Storage Tips

Keep leftovers in a sealed container in the fridge for up to three days Reheat in a low oven or toaster oven for the best texture Wrapping buns in foil before reheating keeps them soft rather than chewy

Ingredient Substitutions

You can switch out beef for ground turkey or chicken for a lighter filling Pork and cabbage is another classic combination Swiss chard or finely chopped broccoli stem make a good swap if you run out of cabbage Try adding caraway or a pinch of nutmeg to the filling for extra lift

Serving Suggestions

Pair warm buns with a bowl of clear broth or a simple garden salad For kids I send these cooled in lunchboxes with apple slices or carrot sticks Slice and stuff with cheese for a snacky lunch spread at parties They make a great base for sliders by splitting and adding mustard or pickles

Cultural Context

Stuffed bread rolls have cousins in many cultures Russian piroshki German bierocks and Argentinian empanadas all use pastry to hold savory beef and veggies in portable form Making these at home brings that comfort food tradition to your own table

Seasonal Adaptations

Swap cabbage for finely chopped kale or spinach in early spring Add grated carrot or parsnip for a wintery sweet touch Stir in some sauteed mushrooms for autumn richness

This recipe let me mix up fillings with leftovers and suit everyone’s tastes without extra work It is a keeper for busy weeks and the dough shortcut means I get to sit with my family instead of kneading

Recipe FAQs

→ Can I use fresh dough instead of frozen?

Yes, fresh bread dough can be substituted for frozen. Just ensure it’s risen properly for best texture.

→ How do I prevent the filling from leaking?

Seal the dough edges firmly and place the seam side down before baking. This helps hold the filling inside.

→ Can I add other vegetables to the filling?

Absolutely! Try adding carrots, bell peppers, or mushrooms with the cabbage for extra flavor and texture.

→ How can I make these rolls ahead of time?

Prepare and assemble the rolls, then refrigerate covered before the final proof. Bake when ready to serve fresh.

→ What dipping sauces pair well with these rolls?

These rolls are delicious with sour cream, mustard, or a light tomato sauce on the side.