Serves: 8
Prep: 25 minutes
Rise: 1 hour + 20 minutes 
Bake: 20 minutes

For Dough:

¾	cup warm water
½	cup sweetened condensed milk
¼	cup canola oil
2	tablespoons granulated sugar
3½	cups all-purpose flour
2	packages rapid-rise yeast
1	teaspoon salt

For Filling:

3	tablespoons butter, divided
1½	pounds 90/10 ground beef
3	cups cabbage, chopped into medium sized pieces (about ½ head)
½	teaspoon salt
½	teaspoon black pepper
8	slices deli American cheese

1.  For dough: Coat a large bowl with cooking spray.  Mix water, sweetened condensed milk, oil, sugar and egg in a small bowl.  Stir flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook.  With mixer on low add liquid mixture.  After dough comes together increase speed to medium and mix 5 minutes, until shiny and smooth.  Turn dough out onto floured surface and shape into ball.  Place in prepared bowl.  Cover with plastic wrap and let rest in warm place about 1 hour, until dough has doubled in size.
2.  For filling: Melt 1 tablespoon butter in large skillet over medium-high heat.  Add beef and cook until browned, about 6 minutes.  Transfer beef to a medium bowl with a slotted spoon.  Add cabbage to skillet and stir until wilted, 3 to 4 minutes.  Return beef to pan and add salt and pepper.
3.  To assemble and bake: Preheat oven to 350°F.  Coat 2 baking sheets with cooking spray. 
4.  Divide dough into 8 equal pieces.  Working on a lightly floured surface, roll each dough piece into 7-inch circle.  Place rolled dough into small bowl.  Top with cheese slice and spoon ¾ cup filling over cheese.  Pinch edges of dough together.  Transfer bun, seam side down, to prepared baking sheet.  Cover with plastic wrap and let rise 20 minutes, until puffed.
5.  Bake 20 minutes, until golden brown.  Melt remaining butter and brush over tops of buns.

Per Serving: 598 cal., 28 g fat (11 g sat. fat), 107 mg chol., 620 mg sodium, 138 mg pot., 57 g carb., 15 g sugar, 3 g fiber, 29 g pro.