The recipe for the aforementioned buns.
I've had this recipe for many years, but I can't remember exactly where it came from. Obviously a magazine, but which one? Probably either Taste of Home or Bon Appetit, the only two cooking magazines I ever had subscriptions too. I'm guessing it's Taste of Home, as 'Cheeseburger Buns' seem a little low-brow for Bon Appetit. Low-brow, but not low taste.
You could experiment with the fillings, depending on what you had on hand. It's kinda like a pastie, although the dough is different. I prefer this bread-dough covering to the shortcrust covering of a traditional pastie. It's lighter and sweeter. Just make sure the filling is fully cooked before it goes inside the buns.