Ham Cheese Sticky Buns Recipe 39

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HAM AND CHEESE BUNS, A CHINESE BAKERY TREAT



Ham and Cheese Buns, A Chinese Bakery Treat image

These easy ham and cheese buns combine soft buttery Chinese bakery milk bread with sliced ham and perfectly melty cheese. Believe me, you'll want to hold onto this recipe.

Provided by Sarah

Categories     Bread and Pizza

Time 1h50m

Number Of Ingredients 12

2/3 cup heavy cream ((160 ml, at room temperature))
1 cup milk ((plus 1 tablespoon, at room temperature; total 250 ml))
1 large egg ((at room temperature))
1/3 cup sugar ((75g))
1/2 cup cake flour ((70g))
3 1/2 cups bread flour ((500g))
1 tablespoon active dry yeast ((11g))
1 1/2 teaspoons salt ((7g))
12 slices ham
12 slices cheese
(Egg wash: whisk together 1 egg with 1 teaspoon water)
2 teaspoons sugar ((8g, dissolved in 2 teaspoons hot water to make simple syrup))

Steps:

  • In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to "stir." Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1/4 cup at a time until it comes together. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
  • After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size.
  • After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough onto a lightly floured surface, and cut it into 12 equal pieces. Roll out each piece into a rough oval/rectangle shape, and lay the ham and cheese on top. Roll everything together into a log, and cut three slits into the top of each bun (about 1/2 inch deep). Continue assembling until all the buns are made. Cover with a clean, damp towel and allow to rise for another hour.
  • Preheat the oven to 350 degrees F. Brush the risen buns with egg wash and bake for 20-24 minutes until golden. Remove from the oven and brush the buns with sugar water to give them a really great shine, sweetness, and color.

Nutrition Facts : Calories 422 kcal, Carbohydrate 38 g, Protein 20 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 823 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

HAM & CHEESE STICKY BUNS RECIPE - (3.8/5)



Ham & Cheese Sticky Buns Recipe - (3.8/5) image

Provided by á-37184

Number Of Ingredients 10

SAUCE:
1 package Hawaiian rolls
1/2 pound ham, sliced
1/2 pound provolone cheese
1 stick butter, melted
1 tablespoon onion, finely chopped
1 1/2 tablespoons poppy seeds, optional
1/3 cup brown sugar
2 tablespoon Worcestershire sauce
1 1/2 tablespoon mustard

Steps:

  • Cut through dinner rolls lengthwise without taking them apart and place the bottom half in a greased 9x13-inch pan. Layer ham and cheese on bottom halves and cover with the top halves. Heat sauce ingredients together. Pour sauce over rolls. Cover with foil and bake at 350°F for 25 to 30 minutes. If you like them crispier, take foil off the last 5 minutes. Note: You can make these with the rolls taken apart as well. Place them close together in the pan.

HAM AND CHEESE BUNS



Ham and Cheese Buns image

These savory rolls start with a tender yeast dough that gets studded with nutty Gruyere, caramelized leeks and smoky ham. They are sliced and baked to a golden finish-a great addition to any celebratory spread. They also rewarm nicely.

Provided by Food Network Kitchen

Categories     side-dish

Time 9h45m

Yield 12 buns

Number Of Ingredients 14

1/2 cup whole milk
2 1/4 teaspoons active dry yeast (one 1/4-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 large egg yolk
2 3/4 cups all-purpose flour, plus more for the work surface (see Cook's Note)
1 teaspoon kosher salt
4 tablespoons unsalted butter, plus 2 tablespoons, at room temperature, for the pan
1 medium leek, white and light greens chopped (about 1 cup)
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup shredded Gruyere cheese
Kosher salt and freshly ground black pepper
1/4 pound sliced ham (about 4 slices), cut into 1/4-inch pieces

Steps:

  • For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
  • Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you've made a thick, slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
  • Brush the inside of a large bowl with butter. Put the dough ball in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
  • Turn the dough out of the bowl, and knead briefly to release excess air; re-form the dough into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
  • For the filling: Melt the butter in a medium skillet over medium heat. Add the leeks, and cook, stirring frequently, until softened and just beginning to caramelize, about 5 minutes. Sprinkle the leeks with the flour, and cook, stirring constantly, until lightly browned and toasted, about 1 minute. Whisk in the wine and 1/4 cup water, and let the mixture thicken, whisking constantly, about 1 minute. Remove the skillet from the heat, and stir in the Gruyere, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the rolls.)
  • For the rolls: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with 1 long edge facing you. Spread the cooled filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the ham over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
  • Cut the roll every 1 1/2 inches with a serrated knife, to make 12 pinwheel slices. Place the slices flat in the prepared pan (put the end pieces cut-side up), spacing them 1 inch apart. Cover the pan loosely with plastic wrap. Set in a warm place to rise until the slices double in size with no gaps in between, 1 hour 30 minutes to 2 hours.
  • Position the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Let cool in the pan for 10 minutes.

CARAMELIZED HAM & SWISS BUNS



Caramelized Ham & Swiss Buns image

My next-door neighbor shared this recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. -Iris Weihemuller, Baxter, Minnesota

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 55m

Yield 1 dozen.

Number Of Ingredients 11

1 package (18 ounces) Hawaiian sweet rolls
1/2 cup horseradish sauce
3/4 pound sliced deli ham
6 slices Swiss cheese, halved
1/2 cup butter, cubed
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1 tablespoon spicy brown mustard
2 teaspoons poppy seeds
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Steps:

  • Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 315 calories, Fat 17g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 555mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 2g fiber), Protein 13g protein.

CHEESE HAM BUNS



Cheese Ham Buns image

anyone like ham and cheese alot, this recipe is the cheese buns you buy in the store (Except homemade) taken up a step by adding ham. It's yummy having the ham rolled in w/ the cheese, simple too. Actually to make it even easier if you have a breadmaker make a 2pd loaf on dough cycle and use that, saves seven steps. I found this online and am sorry i don't know what the site was b/c kudos to the person who put this on it.

Provided by hotmomma Temple

Categories     Yeast Breads

Time 1h15m

Yield 18 buns

Number Of Ingredients 9

1 (15 ml) package fast rising yeast
1 teaspoon salt
2 tablespoons melted margarine
3 cups flour
1 1/8 cups hot water
1/4 cup sugar
1 egg, beaten
2 cups grated cheddar cheese
4 slices black forest ham or 4 slices honey-roasted ham (works best)

Steps:

  • Place flour in large bowl, add salt, sugar and yeast.
  • In another bowl measure hot water, add marg.
  • Stir tog till marg is melted.
  • Add liquid ingred's to dry ingred's then add beaten egg.
  • Mix until moistened.
  • Using hands, mix dough in bowl.
  • Continue kneading for 5 minutes.
  • Shape dough into a ball, place in a greased bowl.
  • Cover with a damp cloth and then a clean, dry cloth and put in a warm place until it doubles in size, approximately 1 hours.
  • After it has doubled in size:.
  • Roll dough out into a 10" by 15" rectangle.
  • Place ham down middle of dough overlapping them slightly.
  • Sprinkle 3/4 of the cheese over all of the dough.
  • Roll like a jellyroll.
  • Cut into 1" slices, place in a greased cake pan, cut side down.
  • Sprinkle remaining cheese on top of buns.
  • Put in a warm spot till double in size.
  • Bake for approximately 15-20 mins at 375 degrees F.
  • Tip pan over and let buns fall onto a plate.

Nutrition Facts : Calories 154.5, Fat 5.9, SaturatedFat 3, Cholesterol 24.9, Sodium 226.9, Carbohydrate 19.1, Fiber 0.7, Sugar 2.9, Protein 5.9

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