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Vulcan's Buns

Description:
Named for Birmingham's Iron Man, this recipe puts a different spin on your basic yeast roll.
Recipe Type:	Dessert and Breads
Ingredients:
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 ¼ cup warm water. ¼ cup dry yeast Olives or feta cheese
Directions:
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.