Tuna Bread Rolls
These tuna bread rolls bake up nice and soft and make a great option for lunch, whether at work or school. Just prepare them a day ahead and pop them in the refrigerator. They taste great served cold or warmed up in the microwave. Serve them with a side of fries or salad to make a complete meal.
Ingredients
Dough
- 4½ cups Bisquick
- 1 package yeast
- ¼ cup sugar
- ¾ cup butter (room temperature)
- 2 eggs
- ½ cup lukewarm water
- 2 eggs (beaten, for brushing and sealing the edges)
Filling
- 2 cans of tuna
- 2 eggs
- ½ cup cheddar cheese (shredded)
- ½ cup green onions
- salt & pepper to taste
Instructions
Dough
- Sift four and one-half cups of Bisquick, one package of yeast, and one-quarter of a cup of granulated sugar together in a large mixing bowl.
- In the bowl of a stand mixer, combine three-quarters of a cup of butter and two eggs. Mix until well incorporated.
- Transfer the dry ingredients into the bowl containing the eggs and butter. Pour in one-half cup of lukewarm water and mix for ten minutes, or until it forms a nice smooth dough.
- Put the dough in a large, covered, greased bowl and leave it to rise.
Filling
- Combine all the ingredients listed in a bowl and set aside
- Once the dough has doubled in size, cut it into twelve equal pieces. Roll each piece into a circle.
- Put equal amounts of filling into the middle of each, brush the edges with the beaten egg and seal the edges. Place the rolls on a lightly greased baking sheet until they have doubled once more in size.
- Brush the tops with the remaining beaten eggs and bake in a preheated oven set to 350°F for twenty minutes, or until golden brown.
Tried this recipe?Let us know how it was!
