Ingredients
3 oz. unsalted butter, melted
1.5 c. warm skim milk
2 T. brown sugar
2 1/4 t. active dry yeast
2.5 t. salt
4.5-5 c. unbleached heritage grain AP flour
Olive oil
8 oz. thin-sliced vintage, extra-sharp Cheddar
8 oz. thin-sliced or finely-diced uncured ham
1 bunch green onions
Butter
Directions
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with olive oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Roll half of the dough into a large, thin rectangle. Layer the cheese, ham, and green onions. Starting with the long edge, roll the dough into a coil, and slice the roll into 16 pieces. Stand these on a flat side in a buttered glass baking pan, and let rise, covered, in a warm place for an hour. Preheat oven to 350˚F and bake for 20 minutes until golden brown.
Nutrition Facts
Servings 32.0
| Amount Per Serving | |
| calories 127 | |
| % Daily Value * | |
| Total Fat 5 g | 8 % |
| Saturated Fat 3 g | 16 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 16 mg | 5 % |
| Sodium 275 mg | 11 % |
| Potassium 16 mg | 0 % |
| Total Carbohydrate 15 g | 5 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 1 g | |
| Protein 6 g | 12 % |
| Vitamin A | 5 % |
| Vitamin C | 6 % |
| Calcium | 7 % |
| Iron | 6 % |
No comments:
Post a Comment