Binging with Babish: Sloppy Joes from Billy Madison

Start by browning 1 pound of ground beef in a large saute pan over medium high heat until browned on the outside and no longer pink in the middle.

Add a can of Manwich to the browned beef and mix around, cooking together for about a minute before piling high on a bun.

To make potato rolls, combine 360 grams of all purpose flour, 45 grams of potato flour, 28 grams of dry non-fat milk, 2 tablespoons of sugar, and 2 teaspoons of instant dry yeast in the bowl of a stand mixer.

Add 1.5 teaspoons of kosher salt, 230 milliliters of lukewarm water, and 60 grams of unsalted room temperature butter to the dry ingredients.

Affix dough hooks and knead on medium low speed until a cohesive dough forms, then increase to medium speed and knead for 5 to 7 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rest for about 1 hour or until doubled in size.

Once doubled, divide the dough into 6 equal pieces using a scale for accuracy, and shape into balls with taught tops.

Place the dough balls on a lightly greased, parchment paper lined quarter sheet baking sheet, cover loosely with greased plastic wrap, and allow to rise until doubled in size again.

Remove the plastic wrap and bake the rolls in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 15 to 20 minutes until deeply browned.

Brush the tops of the rolls with melted butter and allow to cool completely on a wire rack for at least 2 hours.

Prepare the beef mixture by combining 0.5 teaspoon of baking soda with a little water and mixing it with the 1 pound of ground beef along with 1 teaspoon of kosher salt. Let it sit for 10 minutes at room temperature.

In a cold pan, start cooking 2 thick slices of bacon over medium heat for about 5 minutes until crisp, pouring off all but 2 tablespoons of the rendered fat.

Add 0.5 cup of chopped white onion to the bacon fat and sweat for a couple of minutes, scraping up the fond from the bottom of the pan.

Add 0.5 cup each of chopped red and green bell peppers and cook for 4 to 5 minutes until caramelized and soft.

Scoot the veggies to the side and add the beef, allowing it to brown by making direct contact with the pan before mixing everything together.

Once the beef is still slightly pink, add 2 cloves of minced garlic, 1 tablespoon of chili powder, and 2 to 3 tablespoons of tomato paste, cooking to develop flavor.

Add 0.5 tablespoon of flour to thicken the sauce and then pour in an 8 ounce can of tomato sauce, 0.25 cup of ketchup, and 1 tablespoon of Worcestershire sauce.

Optionally add 1 teaspoon of paprika, 0.5 teaspoon of mustard powder, 1 tablespoon of red wine vinegar, 1 teaspoon of chicken bouillon, and 1.5 tablespoons of brown sugar.

Season with kosher salt and freshly ground black pepper, then simmer for about 10 minutes.

Toast and butter the homemade potato rolls before piling the beef mixture high on the buns.

Equipment Needed

Spice Level: