Ham and Munster Buns with Honey Mustard

How to Make

• 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.