Thursday, January 5, 2017

Ham and Cheese Buns




























Soup and sandwiches seem to be a common meal for us these coooold winter days.  I used the base recipe for these buns from this recipe. This is a refridgerator dough recipe and if I use the entire recipe it makes about 20-24 depending on how large you make them. Any (bun) dough recipe works well for these.

These freeze well and are nice to have on hand.

  • 4 - 4 1/2 cups flour
  • 1/4 cup sugar 
  • 1 tsp salt
  • 1 pkg or 1 Tbsp instant yeast
  • 2 cups very warm water
  • 1/2 cup melted butter or margarine
  • 3 beaten eggs
  • mustard of your choice, I used Dijon
  • ham slices
  • 1 - 1 1/2 cups grated cheese, your choice, I used sharp cheddar cheese. 
  1. In a bowl combine 2 cups flour, sugar, salt and yeast. Blend well.
  2. Add warm water, butter and eggs.
  3. Blend at a low speed til well mixed, continue beating for two minutes.
  4. Stir in remaining flour by hand until you have a stiff dough.
  5. Cover dough with a plastic wrap and refrigerate for a minimum of two hours up to 4 days.
  6. Take half the dough and roll into a large rectangle. (approx 10" x 14 ")
  7. Spread the dough with your favorite mustard, top with slices of ham, and grated sharp chedder cheese or whatever cheese you have on hand. 
  8. Roll up into a log and cut into 12 rolls.
  9. Place into a prepared 9x13 pan. 
  10. Cover and rise for one hour.
  11. Bake in a preheated oven @ 375 for 25-30 minutes or until golden brown. Watch your oven since every oven temperature is different.

7 comments:

  1. These sound quite yummy and just right the thing, as I have ham left over from Christmas. Thank you for sharing.

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  2. I often make the MGCC air bun recipe. I could use that one? At what point in that recipe would I do the rolling/filling/cutting? After the first rise?
    ~Colleen

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    Replies
    1. You can roll it out after the first rise. Cut it and then let the rolls double in size.

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    2. how many of these rolls do you think I would get out of a recipe that size?

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    3. It says 20 - 24 in the introduction. Ten - twelve for each 10x14 rolled out dough, rolled up.

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    4. Sorry, I was still thinking about the air bun recipe! :-) I meant if I use the air bun recipe, how many of these would I get. But it's more than double this one in flour so maybe 40ish buns....

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  3. Those look delicious Charlotte! I have been experimenting with pepperoni rolls that are similar but rolled out like logs instead of pinwheels. The trick is to get the right amount of rise on the dough - yikes. I'll keep practicing.

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