Friday, August 7, 2009

Egg-Filled Buns

2 tbsp butter or margarine
4 eggs (or thosethe equivalent in egg beaters), beaten
5 oz sliced smoked beef, chopped (Hard for me to find lunch meat in the
halal stores, so many times I use the vegetarian type found in a lot
of supermarkets)
1/3 cup Mayonnaise
1/4 tsp salt
1/4 tsp pepper
1 package (16 oz) Hot roll mix (or use your fav. recipe)
1 tbsp milk
Melt butter in a medium skillet. Add the eggs; cook and stir gently
until set. Remove from the heat. Add beef, mayo, salt and pepper; mix
well. Chill. Prepare roll mix according to directions. Divide dough
into six portions; roll each into an 8 X 3 inch rectangle. Spoon 1/3
cup egg mixture on half of each rectangle. Fold over and seal edges.
Place on a greased baking sheet. Cover and let rise in a warm place
until doubled, about 30 minutes. Brush tops with milk. Bake at 350 F
for 20-25 minutes or until golden brown.
Note on baking sheets and bakeware-- altitude always plays a part, but
if you buy those dark non-stick bakeware like I do, I have discovered
that I need to sometimes decrease the temperature or the baking time by
either 25 degrees or 15 minutes or so. Play it by ear


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