Pan-Stuffed Buns: No Oven Needed and Economical

Ingredients (Makes 8 Large Buns or 4 Small Buns)
For the Dough:
3 1/4 cups (400 g) flour
1 cup (240 ml) milk, lukewarm
2.8 oz (80 g) melted butter
Salt, to taste
For the Filling:
10.6 oz (300 g) grated cheese (e.g., mozzarella, cheddar, or your choice)
Cold meats of your choice, cut into thin strips (e.g., chicken, ham, salami)
Preparation
Step 1: Prepare the Dough
In a large mixing bowl, combine 300 g of flour with a pinch of salt. Stir well to evenly distribute the salt throughout the flour. This step ensures that your dough will have a consistent flavor.
Gradually add 1 cup (240 ml) of lukewarm milk and 40 g of melted butter to the flour mixture. Stir to combine. The milk should be lukewarm (not hot) to help the dough develop a soft, pliable texture.
Slowly incorporate the remaining 100 g of flour into the mixture, stirring until a dough starts to form
Transfer the dough to a floured work surface. Knead the dough for about 5-7 minutes, or until it becomes smooth and homogeneous. This step develops the gluten in the flour, giving the buns a nice structure.
Shape the dough into a ball, cover it with cling film, and let it rest in the refrigerator for at least 10 minutes. If time allows, let it rest for 30 minutes to 1 hour to make it easier to work with and improve the dough’s elasticity.