Prepare the filling by browning ground beef in a large skillet.

Remove the browned beef from the skillet and drain excess grease.

Melt butter in the same skillet, then add cabbage, sliced mushrooms, diced onion, and finely diced garlic.

Season with salt and pepper and cook over medium-high heat until the cabbage is cooked through.

Combine the cooked cabbage mixture with the ground beef in a large bowl and stir well.

Cover and cool the filling in the refrigerator.

For the bread, dissolve yeast in warm water in a mixing bowl.

Add vegetable oil and sugar and let stand for 5 minutes.

Add the egg, salt, and enough all-purpose flour to form a soft dough.

Turn the dough onto a floured surface and knead for 3-5 minutes.

Divide the dough into 12 equal pieces and shape each into a ball.

Flatten each ball into a 3 to 4-inch circle.

Add 2 heaping tablespoons of filling to the center of each circle.

Fold the dough around the filling to completely wrap it.

Pinch the edges to seal and flatten the roll to a hamburger bun-like shape.

Place the rolls on a greased or lined baking sheet, about 3 inches apart.

Cover the rolls and let rest for 10 minutes.

Preheat oven to 425 degrees Fahrenheit.

Bake for 8 to 12 minutes, or until golden brown.

While the rolls are still warm, brush them with melted butter.

Remove the rolls from the baking sheet to wire racks to cool before serving.