Meet the Cook: As the cook for our local volunteer fire department, I'm a nonstop recipe clipper. This one's been a constant in my file for years. It's great for grabbing and going, and a good lunch dish, too. Here on our farm, my husband - who's also a teacher - and I have cattle and hogs plus one chicken who furnishes many of our eggs. We are the parents of a 6-year-old daughter. -Kathy Wells, Brodhead, Wisconsin
- 2 tablespoons butter
- 4 large eggs, lightly beaten
- 2 packages (2 ounces each) thinly sliced smoked beef
- 1/3 cup mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 ounces) hot roll mix
- 1 tablespoon whole milk
- In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Stir in the beef, mayonnaise, salt and pepper. Chill.
- Prepare roll mix according to package directions. Divide dough into six portions; roll each portion into an 8-in. x 3-in. rectangle. Spoon 1/3 cup of 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° for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings.
Originally published as Egg-Filled Buns in Country Woman March/April 1995, p31
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