prep 35 minutes rise 20 minutes bake 15 minutes at 375°F
- 1 Tbsp. vegetable oil
- 2 cups shredded cooked beef or pork
- ¼ tsp. crushed red pepper
- 1 cup chopped bok choy, napa cabbage, or green cabbage
- 2 Tbsp. grated fresh ginger
- 1 tsp. orange zest
- ⅓ cup thinly bias-sliced green onions
- ¼ cup hoisin sauce
- 1 16-oz. pkg. hot roll mix
- 1 egg, lightly beaten
- Sesame seeds
1. For filling, in a large skillet heat oil over medium heat. Add meat and crushed red pepper; cook 3 minutes. Add bok choy, ginger, and orange zest; cook 2 to 3 minutes or until bok choy is wilted. Stir in green onions and hoisin sauce. Let cool.
2. Prepare the hot roll mix according to package directions. Divide dough into 24 portions. Roll each portion into a ball. On a lightly floured surface, roll or pat each ball into a 3½-inch circle.
3. For each bun, place about 1 Tbsp. of the filling in center of each circle. Moisten edges of dough with water and bring up around filling, pinching edges together to seal.
4. Arrange the filled buns, seam sides down, in two lightly greased 13×9-inch baking pans. Cover and let rise in a warm place 20 minutes.
5. Preheat oven to 375°F. Brush buns with egg; sprinkle with sesame seeds. Bake 15 minutes or until golden.
number of servings 12
per 2 buns 201 cal., 5 g fat (1 g sat. fat), 31 mg chol., 379 mg sodium, 29 g carb., 1 g fiber, 4 g sugars, 11 g pro.
MAKE AHEAD
Prepare and bake buns as directed. Cool 30 minutes. Wrap buns in heavy foil and freeze up to 1 month. To reheat, leave the frozen buns in foil. Bake in a 325°F oven 40 minutes or until heated through.