Ham And Cheese Buns Recipes

HAM AND CHEESE BUNS, A CHINESE BAKERY TREAT

Steps:

• In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to "stir." Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1/4 cup at a time until it comes together. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
• After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size.
• After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough onto a lightly floured surface, and cut it into 12 equal pieces. Roll out each piece into a rough oval/rectangle shape, and lay the ham and cheese on top. Roll everything together into a log, and cut three slits into the top of each bun (about 1/2 inch deep). Continue assembling until all the buns are made. Cover with a clean, damp towel and allow to rise for another hour.
• Preheat the oven to 350 degrees F. Brush the risen buns with egg wash and bake for 20-24 minutes until golden. Remove from the oven and brush the buns with sugar water to give them a really great shine, sweetness, and color.

HAM AND CHEESE BUNS

Steps:

• For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
• Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you've made a thick, slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with butter. Put the dough ball in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl, and knead briefly to release excess air; re-form the dough into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
• For the filling: Melt the butter in a medium skillet over medium heat. Add the leeks, and cook, stirring frequently, until softened and just beginning to caramelize, about 5 minutes. Sprinkle the leeks with the flour, and cook, stirring constantly, until lightly browned and toasted, about 1 minute. Whisk in the wine and 1/4 cup water, and let the mixture thicken, whisking constantly, about 1 minute. Remove the skillet from the heat, and stir in the Gruyere, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the rolls.)
• For the rolls: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with 1 long edge facing you. Spread the cooled filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the ham over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
• Cut the roll every 1 1/2 inches with a serrated knife, to make 12 pinwheel slices. Place the slices flat in the prepared pan (put the end pieces cut-side up), spacing them 1 inch apart. Cover the pan loosely with plastic wrap. Set in a warm place to rise until the slices double in size with no gaps in between, 1 hour 30 minutes to 2 hours.
• Position the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Let cool in the pan for 10 minutes.

HAM & CHEESE ROLLS

Steps:

• Place ham and cheese on each roll bottom. Spread cream cheese over tops. Replace tops. Arrange in a single layer in a greased 13-in. x 9-in. baking pan., In a small bowl, combine the remaining ingredients; brush over rolls. Cover with foil. Refrigerate for several hours or overnight., Bake, covered, at 350° for 20-23 minutes or until heated through.

CHEESE HAM BUNS

Steps:

• Place flour in large bowl, add salt, sugar and yeast.
• In another bowl measure hot water, add marg.
• Stir tog till marg is melted.
• Add liquid ingred's to dry ingred's then add beaten egg.
• Mix until moistened.
• Using hands, mix dough in bowl.
• Continue kneading for 5 minutes.
• Shape dough into a ball, place in a greased bowl.
• Cover with a damp cloth and then a clean, dry cloth and put in a warm place until it doubles in size, approximately 1 hours.
• After it has doubled in size:.
• Roll dough out into a 10" by 15" rectangle.
• Place ham down middle of dough overlapping them slightly.
• Sprinkle 3/4 of the cheese over all of the dough.
• Roll like a jellyroll.
• Cut into 1" slices, place in a greased cake pan, cut side down.
• Sprinkle remaining cheese on top of buns.
• Put in a warm spot till double in size.
• Bake for approximately 15-20 mins at 375 degrees F.
• Tip pan over and let buns fall onto a plate.

CARAMELIZED HAM & SWISS BUNS

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

BAKED HAM AND CHEESE PARTY SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

HAM BUNS

Steps:

• In a large bowl, combine the butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well., Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350° for 15-20 minutes or until heated through.

HAM AND CHEESE ROLLS

Steps:

• Slice top half off rolls while rolls are still attached to each other.
• Set aside top half.
• Layer bottom half with ham, then with cheese, covering to edges.
• Replace top half and place on cutting board.
• Using sharp knife, slice down through individual rolls.
• Place in glass baking just large enough to hold both packages without crowding together.
• Melt the stick of margarine in saucepan; add poppy seed, Worcestershire sauce, prepared mustard, and onion flakes.
• Stir and pour over top of rolls.
• Bake at 350 degrees for 20 minutes.

MINI HAM AND CHEESE ROLLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
• Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches.
• Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.