3 1/2 cups bread flour
1/4 teaspoon salt
1/2 teaspoon sugar
1 oz dry yeast
3 tablespoons cold butter, small dice
1/4 cup lukewarm water
3/4 cup lukewarm milk
2 eggs, at room temperature
1 lb corned beef*, small dice
1/2 small cabbage, chopped
1 small red onion, diced
1 1/2 tablespoons yellow mustard seed
wedges of Irish cheddar
Whisk together the flour, salt, yeast, and sugar in a large bowl or bowl of a stand mixer. Add the butter, water, and milk and using a dough hook, mix until a thick dough forms. Remove to a greased bowl, cover with a tea towel and allow to rise 1 hour or until doubled in bulk.
Meanwhile, saute the filling ingredients until the onion and cabbage are soft. Allow to cool. Remove dough from bowl and place on a clean, floured surface.
Roll the dough out in a large, 1/4 inch thick rectangle about 9×13 inches.
Sprinkle the corned beef and cabbage mixture evenly over the dough to the edges.
Roll dough into a tight log. Cut into approximately nine 1 1/2 inch thick slices. Discard the end slices if they are very small.
Place in a buttered 8×8 inch pan about 1/2 inch apart. Cover with a tea towel and allow to rise again for one hour or until doubled in bulk. The buns should be touching each other.
Preheat oven to 400. Bake 20 minutes or until baked through. The edges touching the pan should be lightly browned. Cool in pan 2-5 minutes then cool on wire rack. Serve with grainy mustard for dipping. Serve slightly warm or at room temperature.
*I purchased an uncooked corned beef brisket and cooked it, in water for 8 hours in a slow cooker. I then cooled it and cubed it for this dish.
Note: I made the corned beef and cabbage expressly for this recipe but if you had leftovers from a previous meal, dice and saute it before rolling it into the dough.