Upgrade Your Dinner Game with the Best Sloppy Joes on Homemade Buns | Easy Dinner Recipe

Get ready for a delicious and easy dinner that’s sure to impress with my video on how to make the ultimate Sloppy Joes on Homemade Buns! In this video, I’ll show you step by step how to make the best Sloppy Joes using perfectly seasoned ground beef and a tangy sauce. Pair this with soft and fluffy homemade buns that are easy to make with just a few simple ingredients. Watch me upgrade the classic Sloppy Joe recipe, using a secret ingredient, that will lift this easy comfort food dinner recipe to a whole new level. My easy-to-follow instructions and tips will help you create the perfect meal that will keep your family and friends coming back for more. Learn how to make the best homemade buns that are soft, fluffy, and perfect for any sandwich. From burger buns to dinner rolls, this recipe is versatile and delicious. And the best part? You’ll have a delicious meal on the table in no time! So, join me in the kitchen and let’s get cooking! Upgrade your dinner game with the best Sloppy Joes on homemade buns that are perfect for any occasion. Whether it’s for a quick and easy weeknight dinner or a weekend party, this recipe is sure to be a crowd-pleaser!

Homemade buns ingredients
Sponge:
1/2 cup or 27g unbleached flour
2 tsp or 6g instant yeast
1/2 cup or 125ml warm water (or milk) between 90˚ F – 100˚ F or 32˚ C – 37˚ C
Dough:
4 large eggs
3 ¼ cups or 490g unbleached flour
2 tbsp or 20g granulated sugar
1 ¼ tsp or 6g salt
1/2 cup or 113.5g unsalted butter room temperature (plus 3 tbsp or 45g melted butter)

Sloppy Joe Ingredients
2 tbsp or 35g bacon grease
1 medium yellow onion
1 medium green bell pepper
2 garlic cloves
1 lb or 500g ground beef 93% lean
1/4 cup or 63ml secret ingredient
15oz can tomato sauce
1.5 tbsp or 35g yellow mustard
1 tbsp or 15g dark brown sugar
1/2 tsp red pepper flakes
1/2 tbsp or 7ml soy sauce
1 tbsp or 15ml Worcestershire sauce
1 cup or 250ml chicken stock
Salt and pepper to taste

😊If you like this recipe and would like to help make a sauce 😊 give a donation to show your support – https://paypal.me/sauceandgravy

Chapters:
0:20 How to make homemade buns
6:41 How to make homemade sauce for sloppy joes
_______________
Equipment Used (Amazon Affiliate Links)
– John Boos Maple Top Work Table – https://amzn.to/3HI4rIF
– Pyrex Prepware 6-Piece Mixing Bowl Set – https://amzn.to/3vJY310
– Glass Bowls for Kitchen Prep – https://amzn.to/3Mm2XY3
– Küchenprofi Stainless Steel Saucepan – https://amzn.to/3HN4P8Y
– Red Silicone Whisk – https://amzn.to/3uzMAj3
– Pyrex Prepware 6-Piece Mixing Bowl Set – https://amzn.to/3vJY310
– KitchenAid Stand Mixer – https://amzn.to/3HKZYaS
– OXO Mixing Bowl Set – https://amzn.to/3tvdqrs
– Dough scraper – https://amzn.to/3LZJsq3
– USA Sheet Pan – https://amzn.to/3nCk2Wf
– Silicone Basting Brush – https://amzn.to/3tx0B05
– John Boos Walnut Wood End Grain Chopping Block (cutting board) – https://amzn.to/3ts2jQj
– Wusthof Classic High Carbon Cook’s Knife – https://amzn.to/3sCTcgo
– Le Creuset Round Wide Dutch Oven – https://amzn.to/3HzJVKl
– Silicone Blue Spatula – https://amzn.to/3KiEmRZ
– Wood Spoon Rest- https://amzn.to/3CkhG1e
– Olive Wood Curved Spatula – https://amzn.to/3ITz4fq
– Elite Gourmet Countertop Burner – https://amzn.to/3Ts1d36
– Garlic Mincer & Crusher – https://amzn.to/3tvCHlh
– Wusthof Classic 4” Paring Knife – https://amzn.to/3tp9fh3
– WÜSTHOF Classic 9″ Bread Knife – https://amzn.to/44v16sZ
_______________

Support The Channel and Shop at The Sauce and Gravy Channel YouTube Store: https://www.youtube.com/channel/UCing0z50kD3DA51TkLNo_Jw/store

The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce – and gravy. Sauces and gravies bring a rich and dynamic touch to dishes.

#thesauceandgravychannel #sloppyjoe #dinner

Visit the website: https://www.thesauceandgravychannel.com

Find The Sauce and Gravy Channel on Instagram: https://www.instagram.com/thesauceandgravychannel/
Find The Sauce and Gravy Channel on Facebook: https://www.facebook.com/Sauce-and-Gravy-100890628183264/?modal=admin_todo_tour
For more videos log onto: https://www.youtube.com/channel/UCing0z50kD3DA51TkLNo_Jw

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
As an Amazon Associate I earn from qualifying purchases

DISCLAIMER USE AT YOUR OWN RISK We do not take any warranties about the completeness, reliability and accuracy of this information. Any action you take upon the information on this website YouTube TikTok Khal Instagram Khal or Facebook is strictly at your own risk, and we will not be liable for any injuries, losses and damages in connection with the use of our YouTube TikTok Khal Instagram Facebook or website.

Welcome, all of you Sauce and Gravy lovers out there. This is Johnny Mac with The Sauce and Gravy Channel. Hold on to your hats. Get ready to upgrade your dinner game. I’m gonna show you how to make a Sloppy Joe. And I bet you’ve never seen a sloppy Joe made like this before.

With an easy, fresh, homemade bun and a secret sloppy Joe ingredient that makes all the difference in the world. This is a classic between-the-buns type recipe. So let’s begin with the buns, shall we? To a large mixing bowl, add half of a cup or 27 grams of unbleached flour.

Next, you’ll add two teaspoons or 6 grams of instant yeast. Pour in half of a cup, 125ml warm milk or warm water. I’m using water. Its temperature should be between 90 and 100 Fahrenheit or 32 to 37 Celsius. This is the first step of the bread making process for the buns.

This is the sponge. It’s a prefermentation method. It’s a fast method that helps with the flavor and with the digestibility of the grain. After a quick mix, it’s a good idea to grab a spatula and combine it all into the bottom of the bowl.

If you’re using a stand mixer and not going to get a kitchen workout by whisking everything by hand, then use the stand mixer bowl to create the sponge. Cover it with plastic wrap and let it sit and ferment for 30 to 45 minutes. At the tail end of the fermentation process, begin rounding

Up the dry ingredients to a separate mixing bowl. Add 3 1/4 cups. That’s about 490 grams of unbleached flour. To that, you’ll add two tablespoons or 20 grams of granulated sugar. And for your final dry ingredient, salt. 1 1/4 teaspoons, 6 grams.

Grab a whisk or anything else that you can use to stir it, and mix it up to combine all of the ingredients. So it’s been 45 minutes. Your sponge. It has lots of bubbles in it. It’s foamy, it’s ready to go. So run to the fridge, grab four large eggs,

Crack them, put them into a bowl, and I can think of three good reasons not to crack the eggs directly into the mixing bowl. There are probably more. If there are, leave them in the comments. Love to hear what you have to say. Reason number one, you just waited

1 hour for that sponge to ferment. If you dropped a bad egg into it, you just ruined your sponge and you wasted an hour. Number two, eggshells. You don’t want anyone or yourself biting into an eggshell whenever they bite into that bun. By using a bowl, it’s much

Easier to remove any stray eggshells. And number three, it’s a good idea to beat the eggs lightly before you add them to the sponge. All right, so great work. You’re moving right along. Next step, you’re going to mix it all together. Remove that plastic wrap, check out that sponge nice and bubbly.

Grab those eggs and slowly incorporate them into the sponge. I like to add the eggs in in small batches. Drop a little bit in whisk, add some more until the final end result is a smooth, well combined liquid. Now it’s time for you to drop in the dry ingredients.

You can either drop it into the stand mixer, use the paddle attachment, beat for 2 minutes on low speed, or you can mix this all by hand. Once the dough is well combined and it’s hydrated, it’s time to let the dough rest. Now, if you happen to be using a stand mixer, remove

The paddle attachment, get all that dough off of it. You are not going to use the paddle attachment anymore. Just put it to the side, cover up the dough with plastic wrap and let it sit for 5 minutes. After a little nap, which helped the gluten to develop

In the dough, it’s time to start mixing again. If you’re using a stand mixer, break out that hook attachment. If you’re mixing by hand, grab a large spoon. For this step, you’re going to incorporate room temperature butter, so it’s a good idea to let it sit out.

I usually put it out in the morning and by the time it’s ready to go to be put in the dough, it’s perfect room temperature. Turn your mixer to medium speed. Use unsalted butter, one stick, half a cup, that’s about 113.5 grams. Add a small amount of the butter in at a time.

Once it’s incorporated into the dough, add the next batch. When the butter is completely mixed into the dough, turn your speed down to low and mix for six to 8 minutes. At that point, your dough should be sticking to the hook. It should be off the bottom and

The sides of that mixing bowl. If you’re going for that kitchen workout and kneading by hand, you’ll need it for about 10 minutes until the dough is smooth and soft and not sticky. Everything is looking great. At this point, you should have a nice hunk

Of dough on your table, form it into a ball, put it into a greased bowl. Quickly spray the top of the dough with some oil, cover it with plastic wrap and let it sit for 90 minutes, or until it’s doubled in size. After a good rest, you should have

A big, bulging, happy ball of dough. Remove the plastic wrap and dump that dough onto the workbench. And this is the part of the bun making process that I really enjoy the most. This is the most satisfying. Shaping the dough. The first step is to create a nice long log,

Trying not to smash out all of the air, trying to keep it as fluffy and light as possible. Next, you’ll cut it into equal portions. Each of these portions for this recipe were approximately 100 grams apiece. You can eyeball it if you like. However, using a scale makes it just so much easier.

This is important. This is what makes those buns so beautiful. Put the smooth side of the bun down, and without tearing it, grab the side, tuck it up into the center, hold it with the thumb until you have nice round pouch. This is my favorite part. Put the seam side down, careful

Not to let them come out. Cup your hand, and then put your hand over the ball and rotate in a circular fashion, really quick, until the ball is nice, smooth, and low and behold, a baby ball was formed. Place your beloved dough balls that you work so

Long and hard on on a baking tray that’s been greased or that has parchment paper. You can cover these guys with a tea towel, or give them a light mist with oil and cover with plastic wrap. Let them sit and rest for 1 hour in a warm place.

And voila, you have some nice fluffy buns. Melt some unsalted butter and carefully brush your buns with it. Preheat your oven to 375 degrees Fahrenheit or 190 Celsius. Put your buns in and cook them for about 15 minutes until they’re lightly golden brown on top. Your house, it now smells like a bakery.

Your mouth is watering, and your neighbors, they’re knocking at the door, asking what time they should be coming over for dinner. All kidding aside, your buns, they look great. No pun intended. No, really, at this point, your buns, they should look perfect. Check it out, nice and round.

Those are buns to be proud of. Put these guys on a wire rack, lather them up right away with some unsalted butter, and in the end, this recipe, it made ten delicious buns. Let them rest for a couple hours, and that gives you plenty of time to make that delicious

Sloppy Joe recipe with a secret ingredient as normal. You’ll begin with the prep work. Grab one medium green bell pepper, wash it, slice it, and dice it. And here’s an easy way to cut it without making a mess with all of those seeds, make sure that the top is flat.

Cut off that stem. If it sticks out, place it top side down on the cutting board. Then carefully slide your knife down the grooves of the green bell pepper. And voila. There you go, a nice neat package. You’ll finish off that green bell pepper by cutting it into small bite sized pieces.

You’re almost done with the prep work. Just grab one more item, a medium sized yellow onion. Remove that pesky skin and slice it and dice it. So that’s it with the prep work. Not too hard at all. Sloppy Joe’s, here we come. Take a saucepan, put it on a burner

Over medium to high heat, and drop in two tablespoons or 35 grams of bacon grease. If you don’t have bacon grease, or if you just don’t like it, you can always substitute with butter or vegetable oil of your choice. After the grease is melted, round up that

One medium diced onion and that one medium green bell pepper that’s been diced. Drop them in. Cook these guys over medium to high heat for about 5 minutes until they’re tender and soft. And I know some people like to caramelize the onions and green bell peppers.

If you like to do that, go for it. Knock it out. That’s the great thing about making things from scratch or making homemade dishes. You can make it however you like. Once tender, push everything to the sides. Make a well in the center. Crank up that heat to medium to high,

If you turned it down. Drop in one pound or almost 500 grams of ground beef and sloppy Joes are known for being obviously a mess, but you don’t want it to be greasy. So I’m using a lean ground beef, 93% lean. That way, after I’ve cooked the beef,

I don’t have to remove the grease. If you use beef with a higher fat content, just make sure to degrease. After you’re done cooking the beef. Make sure that you chop up that beef nice and fine. And once you hear a well pronounced sizzle and

The beef is cooked all the way through, grab two cloves of garlic and mince them. Throw them on in. Cook these bad boys for about 30 seconds to a minute until you smell a fragrant garlic smell. If you don’t have a garlic press, I suggest you get one. They’re very easy to use.

They really mince the garlic well, and they’re also super easy to clean. And while this quickly cooks, look at the bottom of the pan. There is no grease with that lean meat. It just makes it so much easier, you don’t have to spoon any grease out.

So here is my secret ingredient madeira wine. 1/4 cup or 63 ML. I’ve used recipes that deglaze with water, with chicken stock, with beer, with red wine. But to me, the Madeira wine is the big winner. It brings out that irresistible sloppy Joe flavor. Reduce that Madeira wine until it’s all gone.

Now, I know what you’re thinking, how can I see whenever it’s reduced? There’s so much dagum beef in there. You’ll know, whenever you stir, you don’t see anything. And whenever you hear a large, well pronounced loud sizzle coming from that pan. Now it’s time for you to dump in

The best can of tomato sauce in the world. whisk it tomato sauce. One 15 ounce can. Who can resist the smiley face? Dump it in. And it’s a good time to turn that burner down to medium to medium low, just so that you don’t burn anything.

And add one tablespoon of dark brown sugar, 15 grams and a half a teaspoon of red pepper flakes. To this you’ll add some yellow mustard, 1.5 tablespoons or 35 grams. Grab your spatula or whatever you want to stir with, mix it up, make sure everything is well combined. So here you go.

You’re going to build on that flavor. Add half of a tablespoon of soy sauce. You can use regular soy sauce if you like. I’m using low sodium soy, whatever you prefer. And one tablespoon of the world renowned Worcester sauce. Hit that spice rack and spank in some

Pepper and add a dash of salt. All right, so we’re almost there, y’all. Hang in there. This is the last ingredient, one cup or 250ml chicken stock. So I know some people might be thinking, why are you adding chicken stock to a beef dish? The chicken stock, it just

Brings a different flavor dimension. It’s a little bit lighter, and it’s more of a well rounded taste for the Sloppy Joe’s. Bring the sauce to a simmer over medium heat. Once it starts to simmer, turn the heat down to low and reduce for about 20 to 25

Minutes until the sauce becomes nice and thick. And a good indication that you’re done is whenever all of that sauce liquid, it is pretty much all gone. And whenever you take your spatula, scoop it down into the meat and lift that meat up, and it stays stacked high on that spatula just like

It would a bun, then you’re ready to go. As always, grab your spoon, give the sauce a taste, adjust the seasoning if necessary. Add salt, add pepper, add some spices. If you want to throw some cayenne to kick it up a notch, why not? And this typically should serve four people.

Unless you’re really, really hungry and love Sloppy Joe’s, it might just serve one. Well, thanks, Sauce and Gravy Nation, for watching. I do appreciate all of your support, and I hope that you found these two recipes helpful. And if you’re not a member of The Sauce and

Gravy Community just quite yet, smash that subscribe button. It’s free, and you’ll have access to a wide variety of sauce making tips and techniques. Well, thanks again for watching, and remember to keep whiskin’ y’all.