Cost Breakdown

Critical Success Points

• • Adding butter after the milk so it does not kill the yeast.
• • First fermentation until the dough doubles in size.
• • Drying the beef mixture at the end of cooking to avoid soggy buns.
• • Sealing the dough edges tightly to keep the filling inside.
• • Second proof for a soft, airy crumb.
• • Baking at the correct temperature for a golden crust.

Safety Warnings

• • Handle hot oil with care to avoid burns.
• • Make sure ground beef reaches an internal temperature of 71 °C (160 °F).
• • Use oven mitts when removing the hot baking sheet.