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For the filling:
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In a large skillet, brown the ground beef.
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When beef is browned, remove from skillet to large bowl.
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Drain extra grease from skillet.
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Add butter to melt and then add cabbage, mushrooms, onion, and garlic.
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Season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon black pepper).
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Cook over medium-high heat until cabbage is cooked through.
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Remove from skillet into the bowl with the ground beef.
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Stir well.
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Cover and cool in the refrigerator while you make the bread.
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For the bread:
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In a mixing bowl, dissolve yeast in warm water.
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Add oil and sugar and let stand for 5 minutes.
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Add the egg, salt, and enough flour to form a soft dough.
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Turn onto a floured surface; knead 3-5 minutes.
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Do not let the dough rise.
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Divide into 12 pieces; shape each into a ball.
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Flatten each ball into about a 3 to 4-inch circle; add 2 heaping tablespoons of filling to the center and fold dough around to completely wrap the filling.
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Pinch edges to seal and flatten to a hamburger bun-like shape.
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Place rolls on a greased or lined baking sheet.
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Repeat with remaining dough and filling, placing the rolls about 3 inches apart on your baking sheet.
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Cover and let rest for 10 minutes.
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Meanwhile preheat oven to 425 degrees.
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Bake for 8 to 12 minutes or until golden brown.
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While rolls are still warm brush with melted butter.
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Remove from pans to wire racks to cool.
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Enjoy!
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* Please note: the bread recipe is from Taste of Homes Best of Country Breads.
