Dissolve yeast in water. Cream butter and sugar. Add yeast, eggs, oregano, basil, cheddar cheese, dried tomatoes, and milk to the butter and sugar mixture. Add flour and salt. Knead 5 to 8 minutes on floured board; place dough in a greased bowl, covered; put in warm place and allow to rise one hour or until doubled.
Stir down risen dough, turn onto a lightly floured surface, and form into smooth loaf. Divide into about 36 balls, each the size of a large walnut.
With a finger, punch a hole in the center of each ball and put either one pitted Kalamata Black olive or a chunk of feta cheese in each hole; pinch closed. Place 2 balls, pinched side down, in each cup of a greased muffin tin. Mix the extra egg white with 1 TBS. water and brush it on the tops of the buns. Allow to rise 45 minutes to an hour until almost doubled.
Preheat oven to 375 degrees. Bake 7 minutes; brush again with egg-white mixture and bake another 7-8 minutes, or until golden brown.
Yield: 18 buns
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