Recipe rescued from food packaging. 😊 ( and I have a lot of it )
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| Soft Pull-Apart Bread with Beef & Cheese |
This time it comes from the back of a Royal Palmia margarine package, and the recipe is called Roti Sobek Daging Keju — literally a soft pull-apart bread served with beef and cheese.
When I first saw the picture, it looked almost like a tray of little burgers or sliders. But instead of using store-bought buns, the recipe starts by making the bread completely from scratch.
The bread is soft and slightly sweet, baked together in a square pan so the little rolls touch each other and can be pulled apart. After baking, each roll is sliced open and filled with a tomato-chili ground beef sauce, cheese and lettuce.
Basically...
soft homemade bread + saucy beef + cheese + fresh lettuce.
Hard to complain about that combination. 😄
And while looking at it, I started thinking that although roti sobek feels very familiar in Indonesia, the finished dish actually has cousins in quite a few other countries.
But first, here is the recipe.
Roti Sobek Daging Keju
Makes approximately 32 small buns
For the Bread — Ingredients A
- 500 g high-protein flour / bread flour
- 110 g granulated sugar
- 7.5 g instant yeast
- 5 g bread improver
- 15 g milk powder
Ingredients B
- 1 egg
- 50 g liquid milk
- 200 g ice water
Ingredients C
- 150 g butter margarine
- 6 g salt
For Brushing
- 100 ml evaporated milk
- 50 g butter margarine
For the Beef Sauce
- 250 g ground beef
- 200 g tomato sauce
- 100 g chili sauce
- 50 ml water
- 1 teaspoon dried oregano
- 1 teaspoon dried bay leaf
- 3 cloves garlic, chopped
- ½ onion, chopped
- 75 g butter margarine
- Salt, sugar and pepper, to taste
To Assemble
- 8 slices BBQ-flavored cheese
- 1 teaspoon chopped parsley
- Lettuce, as needed
How to Make It
The Dough
1. Make the bread dough
Place the bread flour, sugar, instant yeast, bread improver and milk powder into a mixer.
Mix briefly on low speed.
Add the egg, milk and ice water and continue mixing until the dough starts coming together and becomes partially elastic.
Add the margarine and salt.
Continue kneading until the dough becomes smooth and elastic.
2. Rest and divide the dough
Shape the dough into a ball, cover it and let it rest for about 15 minutes.
Divide the dough into portions of approximately 30 grams each.
Shape each piece into a ball.
Cover them again and allow them to rest for another 15 minutes.
3. Arrange the pull-apart bread
Gently deflate each dough ball and reshape it.
Arrange the balls in a greased 20 × 20 cm square baking pan.
Let the dough rise for approximately 1 hour.
Brush the tops with evaporated milk.
4. Bake
Bake at 180°C for about 10–13 minutes, or until the tops are beautifully golden.
Once the bread comes out of the oven, brush the surface with margarine.
That little final coating should give the rolls their soft, glossy finish.
Make the Beef Filling
Heat the margarine in a pan.
Add the chopped onion and garlic and cook until fragrant.
Add the ground beef along with the oregano and dried bay leaf.
Cook until the beef changes color.
Add:
- tomato sauce
- chili sauce
- salt
- sugar
- pepper
- water
Continue cooking until the sauce becomes thick rather than watery.
Remove from the heat and set aside.
Assemble the Roti Sobek
Slice each bread roll without cutting completely through.
Add some of the beef sauce, cheese and lettuce.
Close the bun again and sprinkle with a little chopped parsley.
And that is it.
A tray of little beef-and-cheese roti sobek sandwiches. 🥰
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| Soft Pull Apart Bread Recipe Card |
The amount of sugar surprised me a little at first — 110 grams for 500 grams of flour — but actually it makes sense for this type of soft bakery-style bread.
I imagine that slight sweetness would work really nicely against the salty cheese and tomato-chili beef filling.
The original recipe also uses BBQ-flavored sliced cheese. If I couldn't find that, I personally wouldn't worry too much. Regular cheddar-style sliced cheese would probably still work nicely.
And although the original calls for bread improver, home bakers who normally make soft bread without it could probably use their usual bread-making method instead. I would keep it in the written recipe, though, because that's how the original package printed it.
I especially like that the bread and filling aren't baked together.
The buns are made first and then turned into tiny sandwiches, which means you could easily change the filling later.
Chicken? Tuna? Egg salad? Leftover rendang?
Suddenly this recipe becomes much more flexible. 😂
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