HAM AND CHEESE BUNS
These savory rolls start with a tender yeast dough that gets studded with nutty Gruyere, caramelized leeks and smoky ham. They are sliced and baked to a golden finish-a great addition to any celebratory spread. They also rewarm nicely.
Provided by Food Network Kitchen
Categories side-dish
Time 9h45m
Yield 12 buns
Number Of Ingredients 14
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.
HAWAIIAN HAM AND CHEESE SLIDERS
Great for potlucks!
Provided by Susan Gee
Categories Appetizers and Snacks Meat and Poultry Pork
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Melt butter in a saucepan over medium-low heat; cook and stir onion until softened, 5 to 10 minutes. Add mustard, poppy seeds, and Worcestershire sauce; cook and stir for 5 minutes.
- Arrange the bottoms from each roll in the prepared baking dish. Spoon 2/3 the onion mixture over the roll bottoms. Add ham and Swiss cheese to each roll. Put tops of rolls over the Swiss cheese layer. Brush the remaining 1/3 onion mixture over tops of rolls. Cover dish with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until tops of rolls are lightly browned, 5 to 10 minutes.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 46.5 g, Cholesterol 99.3 mg, Fat 16.5 g, Fiber 2.7 g, Protein 25.7 g, SaturatedFat 13.4 g, Sodium 898.6 mg, Sugar 0.8 g
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.
SWEET HAM AND CHEESE BUNS
A sweeter version than some others. My family gobbles these up-- which makes for a stress-free dinner!! I usually serve these as a side to soup on cooler winter nights.
Provided by didyb
Categories Lunch/Snacks
Time 20m
Yield 8 buns, 6 serving(s)
Number Of Ingredients 7
Steps:
- on a jelly roll pan, open up hotdog buns. Keep close together to make ingredient distribution easier.
- melt butter and mix in onions, worcestershire, and honey mustard.
- spread mixture on hotdog buns.
- evenly distribute ham and swiss cheese.
- bake at 350 for 12-18 minutes until bubbly.
- Enjoy!
Nutrition Facts : Calories 452.9, Fat 23.6, SaturatedFat 13, Cholesterol 83, Sodium 1296.7, Carbohydrate 31.2, Fiber 1.2, Sugar 4.5, Protein 27.9
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