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Categories:
active dry yeast warm water butter sugar eggs oregano basil Cheddar cheese tomatoes milk flour salt olives cheese
Viewed: 117 - Published at: 8 years agoIngredients
- 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
Method
- 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.
