News and updates available here.   Flood, drought, and other emergency planning resources for producers are available here.



Yields ~ 30 Buns

Soft Bread Rolls

4 Cups – All Purpose Flour

1 tsp – Instant Yeast

1 tsp – Caraway Seed, toasted

¼ Cup – Sugar

1 tsp – Kosher Salt

1 Cup – Milk, warm

1/3 Cup – Butter

3 – Egg Yolks

3 Tbsp – Butter, melted

Meat Filling

1 lb – Ground Chuck

1½ tsp  – Kosher Salt

½ Cup – Onion, finely diced

4 cloves – Garlic, minced

1 Tbsp Dill, finely chopped

¼ tsp Black Pepper, ground

¼ C – Beef Stock, unsalted

2 Tbsp – All Purpose Flour

1 Tbsp – Butter



Meat 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.

Bun method:

  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 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.

Recipe curated by Anna Borys and featured in the June 2022 edition of Cattle Country.