Jamaican cabbage and corned beef rolls
original blog post: https://greedygirlcooks.blogspot.com/2020/04/jamaican-cabbage-and-corned-beef-rolls.html
Ingredients Makes 12 buns
For the dough
1 egg
1 tablespoon instant yeast
¾ cup warm milk
4 tablespoon melted butter
1 teaspoon salt
2 teaspoon sugar
2 tablespoon shredded onion
4 cup sifted flour
For the filling
3 tablespoon coconut oil
½ cup tomatoes diced
½ cup onion diced
½ cabbage diced finely
1 carrot diced finely
¼ teaspoon Black pepper
1 teaspoon Paprika
¼ teaspoon Cayenne pepper
1 can corned beef
1 teaspoon sugar (to balance salty corned beef)
4 tablespoon melted butter
2 tablespoon chopped parsley
2 garlic cloves minced
For the glaze
6 tablespoon melted pepper jelly
3 tablespoon ketchup
2 clove minced garlic
Greedy Tips
- For cinnamon buns once assembled I normally place in the refrigerator overnight and then bake the next morning. However, I was a little worried that the moisture from the corned beef and cabbage would get into the dough and mess it up. So, I have no experience with leaving this overnight with the corned beef and cabbage
Instructions
- Add the egg, yeast, milk, butter, salt, sugar and shredded onion to a mixing bowl and whisk on low speed
- Switch to a dough hook and add half the flour and knead until it begins to come together
- Add the remaining flour and knead for 8 minutes, all the flour will come off the sides and stick to the dough
- The dough will be supple soft and slightly sticky
- Roll into a ball and place in the same dish with a light coating of oil
- Cover and set aside in a warm area to double in size
For the filling
- Prep the onions, tomatoes, carrot and cabbage, chop into fine cubes
- Add the oil onions and tomatoes to a pot and saute until the soft and fragrant
- Add the carrot and cabbage and cook on medium/low until carrots are softened
- Season with black pepper, paprika, and cayenne pepper
- Add the corned beef and cook until distributed through the cabbage and carrots
- Add a bit of sugar incorporate
- Cover and remove from heat, set aside to cool
To assemble
- Punch down and roll out the dough into a rectangle
- Spread a layer of corned beef filling over the whole thing leaving out a 1-inch strip lengthwise, this area is needed to seal the dough once rolled up
- Carefully roll up the corned beef filled dough, seal it closed by pinching the dough and rotate seam side down
- slice into 12 even slices
- Place in a buttered baking dish and cover again allowing it to rise again for another 15 to 20 minutes
- Once risen bake in a 350 oven for 30 minutes
- mix together melted butter parsley and garlic
- Once out of the oven, brush with the garlic butter
For the glaze
whisk together all the ingredients for the glaze and drizzle over the buns as needed.