Method

Beef Filling

1. In a large nonstick pan over medium high heat, brown ground chuck, onions, and garlic together until the meat is no longer pink. About 7-8 minutes. 
2. Season with salt and pepper. 
3. Turn heat down to medium, then add butter. Stir until melted, then add flour. Cook for 2-3 minutes. 
4. Slowly add beef stock and stir until mixture has thickened slightly and heated through. 
5. Stir in fresh dill and transfer to a container. Place in fridge to chill fully until required. 

Buns

1.  In a dry pan, toast the caraway seeds over medium high heat until fragrant, careful not to burn. About 2 minutes. Transfer to a small bowl to cool. 
2. Melt butter and milk together until it reaches about 120°F. Stir to cool down if too hot. 
3. Add milk mixture to bowl of a mixer, fitted with dough hook attachment. Add yeast and stir to dissolve. 
4. Whisk in egg yolks. 
5. In a separate bowl, whisk together flour, sugar, salt, and caraway seeds. Add to wet mixture. 
6. With mixer on medium speed, knead dough for approximately 7-8 minutes until a smooth ball forms. 
7. Remove from bowl and transfer to a large, greased mixing bowl. Cover and allow dough to rise for about 1-1½ hours until doubled in size. 
8. Once dough has risen, punch down and divide into ~30g balls (about 30 portions). Be sure to cover with a towel to prevent drying out while portioning. 
9. Grease a 9×13 pan with butter along bottom and sides. 
10. With a rolling pin, roll each portion out to form a round of about 4”-4½” in diameter. With the round in the palm of your hand, spoon about 1 tablespoon of meat filling into centre and gather edges. Pinch firmly to create a seam. 
11. Place pinched buns, seam side down, in prepared 9×13 pan. Once the pan is filled, cover with a towel, and allow to rise for another 30-60 minutes until they’re about 50% larger. 
12. Make an egg wash: Whisk together 1 egg and 1 Tablespoon of water until smooth and there are no streaks of egg white. Brush buns with egg wash, top with a pinch of extra toasted caraway seeds and bake at 375°F for 20-25 minutes until golden brown. 
13. Remove from oven and immediately generously brush with melted butter. 
14. Allow to rest for 15-20 minutes before serving.