Corned Beef and Cabbage Buns


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

to serve:
wedges of Irish cheddar
grainy mustard


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.

My thoughts:
Every year when corned beef goes on sale, I stock up and freeze it to use in sandwiches (like Baltimore’s own Cloak and Dagger or Reuben Sliders) and other dishes the rest of the year. I love making homemade corned beef but it takes a couple of weeks and a lot of real estate in the fridge. 
I also love making creative things out of corned beef and cabbage. It is a staple here in the US for St. Patrick’s Day but not in Ireland where the holiday is also celebrated so why not make something different? My favorites have been corned beef and cabbage bao and corned beef stuffed cabbage,  but I’ve made a few other things over the years
We had watched a Mary Berry and Paul Hollywood Christmas special and in it, Paul Hollywood made a leftover Christmas dinner Chelsea bun with turkey, cranberry sauce and even stuffing. I loved the idea but it seemed sort of heavy what with the stuffing. I mentally filed it away and then this year, it hit me that I could make a corned beef and cabbage version! I’m so glad I did. It turned out so good, I’m already thinking of other savory buns I could make. 
Corned beef and cabbage wrapped up in a soft dough? Yes, please! Super flavorful and while time-consuming, very simple to make. It traveled very well for a workplace lunch the next day.

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