1. Prepare the potato dough as described in bulviu maltiniai recipe, and gather it into a ball.
2. On a sheet of lightly floured wax paper, roll the dough with a floured pin into a rectangle about 12 inches wide, 16 inches long and ˝ inch thick.
STUFFING:
1. Preheat the oven to 400°F. Combine the ground or chopped meat, onions, pepper and salt in a mixing bowl. Spread the meat mixture evenly over the entire surface of the potato dough.
2. Starting with the wide side of the dough, lift the wax paper and using it to support the dough, roll the dough into a thick, compact cylinder. Brush the surface with the egg and sprinkle it evenly with bread crumbs.
3. With two large spatulas, transfer the roulade to a baking sheet lightly coated with 2 teaspoons of butter. Bake in the center of the oven for 30 minutes, or until the crust is golden brown.
4. Slice the roulade crosswise into 2-inch-thick slices and serve at once.
