Recipes
146
Ham and cheese rolls
Preparation time: 110–120 minutes
8 rolls
Ingredients
½ cube of fresh yeast (21 g)
250 ml lukewarm water
500 g strong white flour
30 g butter
½ tsp salt
100 g cooked ham, finely diced
100 g mature Cheddar cheese, grated
For glazing
Water
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt and butter
and knead until you get a smooth
dough. Cover the dough and place in
the oven to prove for about 25–
35 minutes using Conventional heat at
35 °C.
Knead the ham and half of the grated
cheese into the dough.
Shape the dough into 8 rolls and place
on the baking tray or the Gourmet
perforated baking tray. Cover and place
in the oven to prove for a further 15–
20 minutes using Conventional heat at
35 °C.
Brush the rolls with water and top with
the rest of the cheese. Bake until
golden.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 1
Temperature: 180–190 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 25–35 minutes
Tip
Instead of Cheddar cheese try making
these rolls with Emmental, Gruyere or a
mature Gouda cheese.
