Egg-Filled Buns 2 tbsp butter or margarine 4 eggs (or thosethe equivalent in egg beaters), beaten 5 oz sliced smoked beef, chopped (Hard for me to find lunch meat in the halal stores, so many times I use the vegetarian type found in a lot of supermarkets) 1/3 cup Mayonnaise 1/4 tsp salt 1/4 tsp pepper 1 package (16 oz) Hot roll mix (or use your fav. recipe) 1 tbsp milk Melt butter in a medium skillet. Add the eggs; cook and stir gently until set. Remove from the heat. Add beef, mayo, salt and pepper; mix well. Chill. Prepare roll mix according to directions. Divide dough into six portions; roll each into an 8 X 3 inch rectangle. Spoon 1/3 cup 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 F for 20-25 minutes or until golden brown. Note on baking sheets and bakeware-- altitude always plays a part, but if you buy those dark non-stick bakeware like I do, I have discovered that I need to sometimes decrease the temperature or the baking time by either 25 degrees or 15 minutes or so. Play it by ear