It snowed off and on all day here today, so tomato soup was on the menu and my initial thought was grilled cheese, then it morphed to grilled cheese with tuna, then it became tuna cheese buns….natural progression, I feel.
This will take a couple of hours, mostly hands off, but keep that in mind.
- 3/4 cup of flour
- 1 TB sugar
- 1 tsp yeast
- 3 TB butter (I used olive oil, changes the texture but works)
- 1 large egg
- 1/2 cup of warm milk
- 1/2 tsp salt
- 1 can tuna in water, drained
- grated cheese – I used cheddar
- 1 tsp garlic, minced
- 2 tsp dried parsley
- 2 tsp dried dill
- 2 tsp lemon juice
Mix flour, sugar, yeast, butter, egg and warm milk together, thoroughly. Add the salt. Mix until the dough is smooth – may be sticky. Mine was not, but humidity affects dough.
Cover & let rise somewhere warm for 60-90 minutes. I just left mine for the full 90 minutes.
Mix the tune, pepper, garlic, parsley & dill together.
Retrieve the dough when it’s time (about doubled) and gather it together.
Cut it into 8 pieces, approximately all the same size. Roll out into ovals and cut 4 or 5 inch long diagonal slashes on each side (going to braid the buns). Start and end the slashes about an inch and a half from the top and bottom – basically, leave a rounded top and bottom.
Add 1 tablespoon of filling to the bun, down the middle from the first slash to the last, sprinkle some cheese on top and seal it up. Fold the rounded top over the top of the filling, then alternate the slashes all the way down to the bottom and pull the bottom piece up over the bottom of the filling.
Once they’re all done, let them rest for 20 minutes or so. Make an egg wash – I don’t normally bother with this, but it really did make the buns pretty. I used one egg and mixed it like crazy. Brush the egg wash on each of the buns and bake them at 350F for about 20 minutes.
These are just fancy grilled cheese & tuna sandwiches but sometimes it’s nice to snazzzz it up a bit.
I would think these would freeze very well for future snacks/meals if wrapped well.
I want to try them with chicken or with barbeque pork – or even pizza