Pull-apart Ham Rolls

Dish - - Dish + Puhoi -

These soft and golden rolls are a great way to feed a crowd. The rolls can be made a day in ad­vance, just keep them in an air­tight con­tainer un­til you are ready to use.

Buns 1½ cups milk, at room tem­per­a­ture

1½ tea­spoons dried yeast 3 ta­ble­spoons sugar 1 ta­ble­spoon melted but­ter 1 egg, beaten 4 cups plain flour 1 ta­ble­spoon sea salt 1 egg, for egg-wash

Fill­ing 50 grams but­ter

1 clove of garlic, crushed

1 tea­spoon whole­grain mus­tard

150 grams cham­pagne ham, thinly sliced

150 grams swiss cheese, grated

12 sprigs of fresh thyme salt and ground black pep­per

Buns: Place the milk, yeast and sugar in a bowl and mix. Leave to dis­solve for 5–10 min­utes. Add melted but­ter and egg and stir un­til well com­bined.

In a large bowl, or bowl of a stand mixer, place the flour and salt. Add the milk mix­ture and mix un­til flour is com­pletely in­cor­po­rated. Knead for 10 min­utes un­til the dough be­comes shiny and smooth. Cover and leave in a warm place to rise for 1 hour or so un­til dou­bled in size.

Roll into 12 even balls, roughly 92 grams each. Place in a lined bak­ing dish, cover and leave to rise for 1 hour.

Pre­heat the oven to 180oc.

Lightly beat the egg and gen­tly brush the tops of the buns. Bake for 20 min­utes or un­til golden and risen.

Once cool, make a cut in the top of each bun length­ways (be care­ful not to cut all the way through).

Fill­ing:

Com­bine the but­ter, garlic and mus­tard.

Smear a gen­er­ous amount of but­ter mix­ture into each roll and stuff with ham, cheese and thyme.

Cover with tin­foil and re­turn to the oven for 10 min­utes, re­move foil and bake for a fur­ther 5 min­utes or un­til the cheese has melted. Makes 12 rolls

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.