Heart-Shaped Ham and Mayo & Ham and Cheese Rolls

Name: Heart-Shaped Ham and Mayo & Ham and Cheese Rolls
Yield: 10 servings
Cuisine: American
Ingredients: 240 grams Bread (strong) flour; 60 grams Cake flour; 30 grams Sugar; 4 grams Salt; 10 grams Powdered coffee creamer; 30 grams Margarine; 5 grams Dry yeast; 200 ml Milk; 12 slice Ham; 6 slice Sliced cheese; 1 Beaten egg; 1 Mayonnaise; 1 Fresh parsley

cookpad.japan @cookpad_jp

I made my own bread using a shaping technique I learned 10 years ago at a cooking school.

Thinly sliced ham is easy to roll up, so I recommend that. If you are making ham and cheese rolls, divide the dough into 10 equal portions (about 57 g), and it will be easier to roll up. The ingredient amounts are identical to the "Kneaded in the Bread Maker - Milk Dough Topped with Margarine", so please refer to that when changing the amounts. Recipe by Kokubocchi

I made my own bread using a shaping technique I learned 10 years ago at a cooking school.

cookpad.japan @cookpad_jp

I made my own bread using a shaping technique I learned 10 years ago at a cooking school.

Saved

Ingredients

10 servings

240 gramsBread (strong) flour
60 gramsCake flour
30 gramsSugar
4 gramsSalt
10 gramsPowdered coffee creamer
30 gramsMargarine
5 gramsDry yeast
200 mlMilk
Fillings:
12 sliceHam
6 sliceSliced cheese
Toppings:
1Beaten egg
1Mayonnaise
1Fresh parsley

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Steps

1

Place all of the ingredients into the bread maker, switch it on, and leave it up to the machine for the kneading all the way up to the first rise (about an hour).
2

Divide the dough into 12 equal portions (about 48 g) or 10 equal portions (about 57 g), roll it up, and let rest for 15 minutes.
3

Shaping (ham roll):
①Roll the dough out with a rolling pin, and place the ham on top.
②Roll it up, and close off the overlap like gyoza.
③Stretch it out to about 18-20cm.
④Cut it in half with a scraper, and place the cut part facing upwards.
4

Further instructions for step ③:
①Stretch it out to 18-20cm.
②Cut the dough in half vertically.
③ Leaving about 1 cm of the edge, cut open in half with a scraper (all the way).
5

Place the dough from 3-④ on parchment paper, cover with a wet cloth, and let rise for a second time at 40℃ for 30 minutes.
6

(Start preheating the oven to 180℃). Coat the dough with whisked egg using a brush, squeeze on a "V" with mayonnaise, and sprinkle with finely chopped parsley. Bake in the oven at 180℃ for 15-18 minutes.
7

Shaping ham and cheese rolls:
①Roll the dough out with a rolling pin, and place the ham and cheese on top.
②Roll it up, and close off the overlap like gyoza.
③Stretch it out to about 18-20cm.
④Cut it in half with a scraper, and place the cut part facing upwards.
8

Line up the dough from 7-④ on parchment paper, cover with a wet cloth, and let rise for a second time at 40℃ for 30 minutes.
9

(Start heating up the oven to 180℃). Coat the dough with whisked egg using a brush, and bake in the oven at 180℃ for 15-18 minutes.