Special Ham and Cheese Buns #BreadWorld

1:37 AM Fernando Lachica 6 Comments

Special Ham and Cheese Buns #BreadWorld

These buns are stuffed with ham and cheese and are meant to be hot sandwich, and are parbaked until the dough is done but not browned. Then they're cooled and stored so you can heat-and-eat later. I've only tried reheating these in a regular oven, but they'd probably be just fine in a toaster oven, too. Bake until they're brown and the inside should be warm and gooey at the same time. You can choose your own fillings too.


For the dough:

2 cups (9 ounces) bread flour
1 teaspoon salt
2 tablespoons unsalted butter
2 1/2 teaspoons instant yeast
2 teaspoons sugar
1/2 cup (1 7/8 ounces) medium rye flour
1/2 cup instant potato flakes
1 cup cold water
Olive oil

For the filling:

1/4 pound ham, sliced
2 ounces cheese, sliced
8 pickle slices (optional)


1) Put all dough ingredients except water and olive oil into the bowl of your food processor. Pulse several times to distribute ingredients, then, leave the processor running. Add the water slowly through the feed tube, as fast as the flour can absorb the water. Leave it running until it forms a ball. Turn off the processor and check the dough for elasticity. It will be sticky. If the dough is not elastic, keep processing in 30-second burst, checking the dough each time. If it begins to feel warm to the touch, let it rest for 5 minutes to cool off before continuing processing.

2) When the dough is sufficiently elastic, remove the dough from the processor, form it into a ball, drizzle with a bit of olive oil, and put it into a bowl. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.

3) Sprinkle some cornmeal on a baking sheet and preheat the oven to 300 degrees.

4) When the buns have risen, flour your work surface and turn the dough out. Knead it briefly, divide it into 8 pieces. Form each into a ball, flatten each ball into disk. Stretch each disk to about 4 inches in diameter.

5) Place the filling ingredients in the center of the dough with the meat at the top and bottom.

6) Then pull up the sides to meet in the center, and press to seal the seams.

7) Place the buns seam-side down on the prepared baking sheet. Cover the buns with plastic wrap and set aside to rise, about 35 minutes.

8) When the buns have risen, bake at 300 degrees until the buns are just barely browned, about 40 minutes. Remove the buns from the pan and cool on a rack, then refrigerate or freeze.

9) To finish baking your par-baked buns, preheat the oven to 350 degrees, and bake the buns until they are nicely browned, about 15 minutes. For your frozen buns, thaw first, then bake.

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  5. For a dairy dessert, try Saffron Ice Cream, also from Batmanglij "New Food of Life."

    4 cups milk
    1 cup sugar
    2 tsp powdered "sahlab" found in middle-eastern stores.
    1/2 tsp saffron, ground, dissolved in 3 tablespoons rose water
    1/2 cup half-and-half cream
    2 tablespoons slivered pistachios for decoration.

    1. In large saucepan, stir together milk and sugar and bring to boil over
    medium heat.

    2. put sahlab in bowl, add 1 cup warm milk mixture. Mix well until

    3. Add this mixture to warm milk in saucepan. Simmer over low heat, stir
    constantly, until it thickens. It should be slightly elastic at this
    point. Remove pan from heat.

    4. Add saffron-rose water. Mix well. Cool 2 hours. Pour into ice-cream

    5. Follow ice cream machine's directions for making ice cream.

    6. Pour thin layer of half-and-half onto a flat plate, place in freezer
    until a frozen creamy crust forms. Remove crust from freezer, break off
    1/2 inch pieces of the crust and mix with finished ice cream.

    7. Serve saffron ice cream in small bowls (or in one large bowl),
    sprinkle with ground pistachios.

    For those who want it fast: use 1 pint vanilla ice cream. Add frozen
    cream pieces, saffron, rose water and pistachios. Mix well.


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