Vulcans Buns Recipe

You may remember my Wordless Wednesday post a couple of weeks ago of the Vulcan Statue in Birmingham, Alabama. This recipe contains a dash of Southern humor with a twist on your usual yeast roll.

Vulcan's Buns


1 package of dry yeast
Dissolve 1 package of dry yeast in ¼ cup warm water.
1/2 cup butter
2 tablespoons sugar.
2 eggs
1 egg yolk
1 teaspoon oregano
1 teaspoon basil
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped dried tomatoes
1 cup milk
5 cups flour
1 teaspoon salt
1/4 cup warm water
1/4 cup dry yeast
Olives or feta cheese


Cream 1/2 cup butter and 2 tablespoons sugar. Mix in 2 eggs, plus 1 yolk, beaten. Add 1 teaspoon oregano, 1 teaspoon basil, 1 1/2 cups shredded cheddar cheese, 1/2 cup chopped dried tomatoes and 1 cup milk. Sift and add 5 cups flour (sift 3 times) and 1 teaspoon salt.

Dissolve 1 package of dry yeast in ¼ cup warm water. Knead 5 to 8 minutes on floured board; place dough in a greased bowl, covered; allow to rise 1 hour (in a warm place) or until doubled.

Stir down risen dough; turn onto a lightly floured surface; form into smooth loaf; divide into approximately 36 balls, each the size of a large walnut. Punch hole in each center; put one pimiento-stuffed olive, ripe olive or chunk of feta cheese in each hole. Pinch closed.

Place 2, pinched side down, in each cup of a greased muffin tin. Mix extra egg white with 1 tablespoon of water; brush tops of buns. Allow to rise 45 minutes to 1 hour, until almost doubled; heat oven to 375 degrees. Bake 7 minutes; brush again with egg mixture; bake 7 to 8 minutes, or until golden brown.

1 Good Neighbors Sipped a Cup:

Kaye said...

if you liked my peanut brittle recipe, come back and visit me at
http://kayespenguinposts.blogspot to see the new Sweet Saturday recipe sharing idea. You can leave a link to your blog and I am keeping a link list and every Saturday in December bloggers can post a new recipe. I'm just asking that you link back to my blog so I can keep the link list. It should be a lot of fun. I hope you can join in. Watch for the Sweet Saturday logo and instructions posted tomorrow, Dec 1st. You already have a jump on it with your buns!

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