Vulcan'S Buns

Name: Vulcan'S Buns
Ingredients: 1 pkg. active dry yeast; 1/4 c. warm water; 1/2 c. butter; 2 Tbsp. sugar; 2 eggs plus 1 yolk (reserve extra white and set aside); 1 tsp. oregano; 1 tsp. basil; 1 1/2 c. shredded Cheddar cheese; 1/2 c. chopped dried tomatoes; 1 c. milk; 5 c. all-purpose flour, sifted 3 times; 1 tsp. salt; stuffed olives; Feta cheese

14 ingredients

1 steps

Ingredients

1 pkg. active dry yeast
1/4 c. warm water
1/2 c. butter
2 Tbsp. sugar
2 eggs plus 1 yolk (reserve extra white and set aside)
1 tsp. oregano
1 tsp. basil
1 1/2 c. shredded Cheddar cheese
1/2 c. chopped dried tomatoes
1 c. milk
5 c. all-purpose flour, sifted 3 times
1 tsp. salt
stuffed olives
Feta cheese

Directions

1

Dissolve yeast in water. Cream butter and sugar. Add yeast, eggs, oregano, basil, Cheddar cheese, dried tomatoes and milk to butter and sugar mixture. Add flour and salt. Knead 5 to 8 minutes on a floured board. Place dough in greased bowl. Cover and place in a warm place and let rise for 1 hour or until doubled. Stir down risen dough. Turn onto lightly floured surface and form into a smooth loaf. Divide into about 36 balls the size of a walnut. With a finger, punch a hole in the center of each ball and put either one pimento-stuffed olive or a chuck of Feta cheese. Pinch closed. Place 2 balls, pinched side down, in each cup of a greased muffin pan. Mix extra egg white with 1 tablespoon water and brush it on the tops of the buns. Allow to rise 45 minutes or until doubled.