Vulcan'S Buns - cooking recipe

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

Preparation

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.