The Chinese New Year is officially here! Also known as the Spring Festival, this celebration rings in the Lunar New Year, and typically has a new creature based on the Chinese zodiac calender. This year is the year of the sheep!

As many begin this celebration all around the world, we thought it only fitting to ring in this new year with a delicious, exciting Chinese dish, with a Honeyville twist on it, of course! What’s that twist, you ask? How about a delicious, traditional Asian milk roll, with some spicy barbecue beef inside? You know you can’t pass that up! Get ready, it’s time to ring in the year with our Chinese BBQ Beef Buns!

2/3 cup Water
1 1/3 cup Milk, divided
1/3 cup Sugar
1 tsp Salt
4 tsp SAF Yeast
2 Eggs
4 Tbsp Butter, melted
Beef Filling:
1/2 cup chopped Red Onion
2 Tbsp Sugar
2 Tbsp Soy Sauce
2 Tbsp Oyster Sauce
1 1/2 Tbsp Sesame Oil
3/4 cup Chicken Stock
First, you need to make what’s called a tangzhong, for your rolls.
To do this, add 1/3 cup flour, 2/3 cup water, and 1/3 cup milk in a saucepan over medium heat, and stir until a thick paste, similar to toothpaste, forms. Once formed, remove from heat.
In a large bowl, combine remaining flour, sugar, salt, and yeast, and whisk together.
Add eggs, 1 cup milk, butter, and tangzhong and mix together until dough forms. Knead by hand for 10 minutes, or until dough is soft.
Place dough in a greased bowl, cover, and allow to raise for 1 hour.
While dough is raising, begin your beef filling. First, add coconut oil and chopped red onion to a wok and stir fry for 2 minutes. Add sugar, soy sauce, oyster sauce, and sesame oil and stir constantly until it begins to bubble. Pour in chicken stock and flour, and stir together until sauce thickens. Add beef and stir together.
Reduce heat and let filling simmer.
Preheat oven to 400 degrees.
Remove dough from bowl and divide into 16 pieces.
Take each piece and roll out on counter. Place filling on top of dough.
Fold and twist dough tips and shape into a ball.
Place each ball on your USA Baking Sheet, lined with parchment paper.
Make an egg wash using 1 egg and 1 Tbsp water, then brush the tops of the rolls.
Place in 400 degree oven, knock temperature down to 350 degrees, then bake for 25 minutes. Remove and allow to cool before serving.
These are the rolls you’ll want to ring the new Chinese Year in with! The milk and tangzhong give the bun a sweet, soft taste, while the barbecue beef adds the perfect contrast for your taste buds to enjoy! Serve these up as a party appetizer, or enjoy them for lunch or dinner. One taste, and you’ll definitely want more!
It may be the Year of the Sheep, but you’ll agree, this dish definitely makes it the Year of Beef!