Estonian Ham and Cheese Rolls

by olga

Servings:

INGREDIENTS

1/2 recipe Yeast Dough (below)

24 slices ham, each 3 inches square
1/4 cup freshly grated Parmesan cheese
4 tablespoons (1/2 stick) unsalted butter, melted

2 large egg yolks mixed with 1 teaspoon milk


YEAST DOUGH:

3/4 cup milk
5 tablespoons unsalted butter

1 package active dry yeast
1 1/2 tablespoons sugar
1/4 cup lukewarm water

1 large egg plus 2 large egg yolks, well beaten
3/4 teaspoon salt
4 cups unbleached all-purpose flour

INSTRUCTIONS

FOR THE YEAST DOUGH: Combine the milk and butter in medium-size saucepan and bring to boil. Remove from the heat and cool to lukewarm (105 to 115 degrees F.)

In a large bowl, stir together the yeast, sugar, and water. Let stand until foamy, about 5 minutes.

Add the milk mixture, egg and egg yolks, and salt to the yeast mixture and mix well with a wooden spoon.

Stir in 3 1/2 cups of the flour, 1 cup at a time, stirring well after each addition.

Transfer the dough to a floured surface and knead, until smooth and elastic, about 10 minutes, adding as much of the remaining flour as needed to prevent sticking. Place the dough in a buttered bowl and turn to coat. Cover with a linen or cotton kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours.

Punch the dough down and knead very briefly before using.

You must do this whole recipe for yeast dough. Use the other half for making delicious buns.

FOR THE FILLING: Preheat the oven to 350 degrees F. Butter two large baking sheets.

On a floured surface with a floured rolling pin, roll out 1/2 the dough to an 18 x 12 inch rectangle. with a sharp knife, cut out twenty-four 3-inch squares.

Place one ham slice on each square of dough. Place about 1/2 teaspoon of the Parmesan in the middle of each ham square and drizzle with about 1/2 teaspoon melted butter. Starting at one corner, roll each square into a neat roll.

Arrange the rolls, seam side down, on the prepared baking sheets, spacing well apart, and brush with the egg wash. Let rise about 20 minutes. Bake until the rolls are golden brown, about 30 to 40 minutes. Makes 24 rolls, serves 8 to 12.

CHEF COMMENTS

These rolls are great for party fare. Buy good-quality imported ham for them and have it sliced thick rather than thin.

You must do this whole recipe for yeast dough. Use the other half for making delicious buns.

Tagged: breads, estonian add tags

Have you made it? What'd you think?

Log in to review this recipe.