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1
Preheat oven to 400 degrees F. Line a large baking sheet with a piece of parchment paper.
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2
Set aside.
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3
On a lightly floured surface, divide the bread dough into 12 even pieces.
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4
Roll each piece into a ball.
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5
Working with one piece of dough at a time, flatten bread dough into a circle that is about 1/4 thick.
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6
Place about 1/4 cup of the meat filling into the center of the dough circle.
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7
Gather up the edges of the dough around the filling and cinch to seal.
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8
Place seam side down on the parchment lined pan.
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9
Repeat until all the dough is used.
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10
Gently cover the dough with a piece of lightly oiled plastic wrap or a damp tea towel.
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11
Let rise in a warm place for 15 minutes or until slightly puffy.
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12
Brush with the egg wash and sprinkle with any desired toppings.
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13
Slide the pan into the preheated oven on the center rack.
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14
Bake for 18-24 minutes, rotating the pan 180 degrees halfway through the cooking time, or until the rolls are deep brown and shiny and the bread is cooked all the way through.
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15
Remove the pan from the oven and let the rolls rest on the pan for 5 minutes before transferring to a cooling rack.
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16
Let the rolls rest at least 15 minutes before eating.
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17
If you wish to freeze the rolls remove them from the oven about 5 minutes early and let cool completely on the pan before putting the pan directly into the freezer.
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18
When the rolls are frozen through (about 6 hours), wrap each one in foil and transfer to a resealable freezer bag.
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19
Kept like this in the freezer they will be good for about 3 months.
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20
To reheat, place foil wrapped rolls on a pan and heat in a preheated 400 degrees F oven for 15 minutes.
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21
After 15 minutes, open the foil so the rolls are exposed and continue heating until hot all the way through.
