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.