Ham Croissant Rolls Venezuela Recipes

HAM CROISSANT ROLLS (VENEZUELA)

Steps:

• Put the yeast, a small amount of water and 1/2 cup warm water into a small container.
• Let rise for 10 minutes or so.
• In a large glass bowl, combine the sugar, salt, oil and milk.
• Add the flour and knead until everything is mixed.
• Then add the eggs and keep kneading.
• Finally, add the yeast mixture and stir until the mixture has a consistent texture (that sounds backwards to me, but I didn't write the recipe--I'm just translating).
• Cover the mixture with plastic wrap (or stick in a plastic bag) and let it rise in a warm place for two hours.
• Knead the dough again, and then divide it into four equal parts.
• Work with one part at a time.
• Roll each part of the dough into a 25 centimeter (10 inch) circle using a rolling pin--not yesterday's wine bottle, Coke bottle or whatever.
• Cut the flattened dough into 8 triangles, as if you were cutting a cake.
• Place ham in the widest part of each triangle.
• Then roll up each triangle, beginning at the widest part (where the ham is) and rolling towards the point of the triangle (which used to be the middle of the circle).
• Place the wrapped-up ham on a cookie sheet or pan, with the point folded underneath so it doesn't come unrolled.
• Cover the rolls with plastic and let rise for one hour in a warm place.
• Pre-heat oven to 350-375 degrees Fahrenheit.
• Brush melted butter on each roll and cook them in the heated oven for 15 minutes or until they are light golden.
• Remove them from the oven and brush with either a mixture of water and sugar or with an egg white.
• Return them to the oven until they are golden brown.
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• If your dough does not raise it's because your yeast is old.
• Don't assume the yeast you bought at Christmas to make"panes de jamon" (another recipe for ham bread) will still work.
• Buy new yeast.
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• Eat the rolls while hot.
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• If you don't want quite so many rolls, you can freeze the dough and make them another day.
• Or if you like, you can make the rolls without the ham and leave them in the freezer for up to two months.
• You can cook those after thawing them for only a few minutes.
• But I always just make 32 rolls and four of us eat them all within two days.

CACHITOS DE JAMON (HAM CRESCENT ROLLS)

Steps:

• Activate yeast.
• In a large glass bowl mix sugar, salt oil, milk and flour. Knead until mixed. Add the egg and continue kneading, adding the yeast last.
• Cover and let the dough rise in a warm place for two hours.
• Knead the dough again, and then divide it in half. Working with one half at a time, roll into a 10" circle. Cut the flattened dough into 8 triangles. Place ham in the widest part of each triangle. Then roll from the wide end to make a crescent. Place on a cookie sheet.
• Cover the rolls with plastic and let rise for one hour in a warm place. Pre-heat oven to 350-375 degrees Fahrenheit.
• Brush melted butter on each roll and bake 15 minutes or until they are light golden. Remove and brush with egg white. Return them to the oven until they are golden brown.

VENEZUELAN HAM CRESCENTS

Steps:

• In the bowl of an electric stand mixer, combine yeast, 1 cup warm water, and 1/2 tablespoon granulated sugar; whisk to dissolve and allow to rest 8-10 minutes.
• With the whisk attachment, turn on the mixer and mix in remaining granulated sugar, brown sugar, oil, and salt. Slowly add in bread flour and mix on low speed until incorporated.
• Switch to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth and elastic, about 6 - 8 minutes.
• Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size, about 2 hours.
• Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 15 to 16 inch round, using a rolling pin. Using a pastry wheel cutter cut the round into 6 equals triangles (like slicing a pizza).
• Place 4-6 tablespoons of ham all over the triangle. Fold the corners over the ham. Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, slightly curve the edges and place on the baking tray. Repeat with the rest of the triangles.
• Preheat the oven to 375º F. Bake for 20 - 25 minutes until puffed and golden brown. Remove from oven and using a cooking brush coat each crescent with melted butter.
• Let them cool on a wire rack few minutes before serving.