Homemade Pretzel Buns With Butter And Ham Recipes
CARAMELIZED HAM & SWISS BUNS
My next-door neighbor shared this recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. -Iris Weihemuller, Baxter, Minnesota
Provided by Taste of Home
Categories Appetizers Lunch
Time 55m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315 calories, Fat 17g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 555mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 2g fiber), Protein 13g protein.
HAM BUNS
These tasty sandwiches are a great way to use leftover ham. Friends with whom I've shared the recipe tell me that ham buns disappear fast at potlucks or parties. Use mini-buns and make ahead for an easy meal or snack. -Esther Shank Harrisonburg, Virginia
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 6-8 main dish or 16-20 appetizer servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300 calories, Fat 20g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
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- Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough., Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled., Gently deflate the dough, and transfer it to a lightly greased work surface., Divide the dough into 10 pieces and shape each piece into a smooth ball.
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- If it's hot/humid out, reduce the amount of water in the dough. The first thing we'll do is mix and knead the dough ingredients. The dough above was prepared on a hot, sticky July day.
- If you don't plan to top the pretzel buns with salt, increase the amount of salt in the dough. The recipe, as written, assumes the buns will be topped with salt; so there's less salt in the dough itself.
- Use a scale to divide the dough. What does it matter? Can't you just eyeball it? Sure, and that's what I did for years. But I'm so pleased with the results when I use a scale: every roll is exactly the same size.
- Try different size – and shape – pretzel buns. There's no rule that says every bun in your batch has to look exactly the same. Consider the crowd (or occasion) for which you're baking.
- Grease the parchment the pretzel buns rise on. Grease it well. Since these buns go through a baking soda water bath (which releases some of their starch, and makes them sticky), they have a tendency to adhere to the pan as they bake.
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- Drape resting buns with waxed paper, not plastic wrap. Plastic wrap, even when greased, clings to rising buns; waxed paper doesn't. Give a sheet of waxed paper a spritz with vegetable oil spray, then lay it gently across the buns.
- An electric frying pan works well for simmering. A baking soda/salt/water bath yields dark brown buns with wonderful pretzel flavor. But there's no need to seek out a large, deep kettle for simmering buns.
- Not everyone loves salt. Try different toppings. Coarse, bright white pretzel salt is classic. But coarse sea salt works, too, if you're looking for a salty bun.
- Bake pretzel buns on a middle or lower rack to prevent over-browning. Bake the buns for 20 to 24 minutes. Thanks to the baking soda water bath, they'll brown more quickly than you may expect.
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