Egg-Filled Buns Recipe
Egg-Filled Buns Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 2 tablespoons butter
  • 4 eggs, beaten
  • 2 packages (2-1/2 ounces each) sliced smoked beef, chopped
  • 1/3 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) hot roll mix
  • 1 tablespoon milk

Directions

Melt butter in a medium skillet. Add the eggs; cook and stir gently until set. Remove from the heat. Add beef, mayonnaise, salt and pepper; mix well. 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

Nutritional Facts

1 each: 467 calories, 20g fat (5g saturated fat), 165mg cholesterol, 920mg sodium, 54g carbohydrate (6g sugars, 2g fiber), 14g protein.

  • 2 tablespoons butter
  • 4 eggs, beaten
  • 2 packages (2-1/2 ounces each) sliced smoked beef, chopped
  • 1/3 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) hot roll mix
  • 1 tablespoon milk
  1. Melt butter in a medium skillet. Add the eggs; cook and stir gently until set. Remove from the heat. Add beef, mayonnaise, salt and pepper; mix well. Chill.
  2. 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.
  3. 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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