Ham and cheese rolls

Instructions

1. Step 1

   Knead 300 g bread flour, 30 g granulated sugar, 5 g instant yeast, 5 g salt, 50 g eggs and 170 g warm whole milk for about five minutes, then add 30 g unsalted butter and knead for ten minutes more. A soft, stretchy dough can be rolled up into many turns without tearing. The dough is ready when it pulls away from the sides of the bowl and stretches into a thin windowpane.

   Suggested time: about 15 minutes.

   Mark step 1 as done

2. Step 2

   Place the dough in an oiled bowl, cover tightly and let it rise in a warm spot for about an hour. Properly risen dough relaxes and is easy to roll into a large sheet. It is ready when it has doubled in size, the top is slightly domed and it feels soft and airy when pressed.

   Suggested time: about 60 minutes.

   Mark step 2 as done

3. Step 3

   Dice 150 g ham into small cubes, finely chop 15 g scallions and mix 100 g mozzarella with 50 g grated cheddar in a separate bowl. A finely cut filling spreads more evenly and rolls up more neatly. The filling is ready when everything is dry, with no liquid pooling at the bottom of the bowl.

   Mark step 3 as done

4. Step 4

   Roll the dough into a sheet about 30 x 35 cm, spread it thinly with 40 g mayonnaise, scatter the ham, cheese and scallions evenly over it, leaving two centimeters bare along the far edge, then roll it up tightly from the long side toward that edge. The thin layer of mayonnaise helps the filling stick to the dough and keeps the crumb moist. The roll is ready when it is evenly round, the seam is pinched shut and no filling pokes out.

   Mark step 4 as done

5. Step 5

   Use a serrated knife or a length of thread to cut the log into nine equal slices and arrange them cut side up in a 23 cm square pan lined with parchment paper. Thread keeps the slices round instead of squashing them flat. Once arranged, the slices should sit about one centimeter apart with the swirl of filling clearly visible.

   Mark step 5 as done

6. Step 6

   Cover with a towel and let the rolls rise for about thirty-five more minutes, preheating the oven to 180°C in the meantime. The second rise makes the rolls puff up to touch each other and turn softer. They are ready when they have grown noticeably and almost fill the gaps between them.

   Suggested time: about 35 minutes.

   Mark step 6 as done

7. Step 7

   Brush the tops with 25 g beaten eggs and bake at 180°C for 22 to 25 minutes. The egg wash gives the crust a shine and a beautiful golden color around the cheese. The rolls are done when the tops are evenly golden brown and the cheese is bubbling between the swirls.

   Bake at 180°C for about 22 to 25 minutes.

   Mark step 7 as done

8. Step 8

   Let the rolls rest in the pan for about ten minutes, then lift them out by the parchment and pull them apart. The cheese needs a few minutes to firm up, and pulling them apart right away will make it run. They are best when just warm and the cheese is still stretchy.

   Mark step 8 as done