Ham and Munster Buns with Honey Mustard

8-16
Servings
35-45m
Prep Time
30m
Cook Time
1h 5m
Ready In


"Delicious rolls swirled with ham and Munster cheese. Yum! Note that the rising time is not included in the overall prep. time."

Original recipe yields 8-16 servings
OK

Nutritional

  • Serving Size: 1 (167.9 g)
  • Calories 429.3
  • Total Fat - 14.8 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 53.1 mg
  • Sodium - 1676.5 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 4.9 g
  • Protein - 24.6 g
  • Calcium - 378.6 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.5 mg

Step 1

In a large bowl proof the yeast with the sugar in 3/4 cup warm water for 5 minutes, or until the mixture is foamy.

Step 2

In a small saucepan melt the butter, add the milk, and heat the mixture to lukewarm. Add the milk mixture to the yeast mixture with 3 1/2 cups of the flour and the salt. Stir the dough until it forms a ball, turn it out onto a floured surface, and knead it, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, place it in a buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in bulk.

Step 3

Turn the dough out onto a floured surface and roll it into a 21-inch by 14-inch rectangle. In a small bowl combine well 1/4 cup of the mustard and the honey, spread the mixture over the dough, and sprinkle the dough with the Munster. Cover the Munster with the ham and starting with a long side, roll up the dough tightly, jelly-roll fashion.

Step 4

Trim the ends of the dough, cut the roll cross-wise with a sharp knife into 16 equal pieces, and transfer the pieces, cut sides up, to 16 well-buttered 1/2 cup muffin tins, pressing them in slightly. Let the buns rise, covered, in a warm place for 45 minutes, or until they are almost double in bulk, and bake them in the middle of a preheated 375-degrees F oven for 30 minutes, or until they are golden.

Step 5

Run a knife around the buns, lifting them out of the tins, and let the buns cool upside down on a rack.

Step 6

The buns may be made 1 day in advance and kept wrapped well and chilled. Serve buns warm or at room temperature with the chutney and the additional mustard. Makes 16 buns.

Tips & Variations


No special items needed.

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