ham and cheddar cheese buns

December 2, 2014 - Bread, Breakfast, Kids, Snacks - Tagged: , , - 17 comments

It has been a strange month.

I have baked fewer cakes, but that does not mean that I have not been baking. 

I am obsessed with bread right now.

And I am really, really happy to report that I think I have found one of my favorite bread dough recipes. And today, I am sharing a post on how to make ham and cheese buns.

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These buns are as good as, if not better, than those you’d find at bread shops. I kept one bun for three days and it was still soft on Day 3. That makes me very, very happy. 

I have been kneading the dough by hand. This is largely because I am still learning the bread making process and getting the feel for the dough. It does not take very long really, and it is good therapy – my mind wanders all over while I am kneading the dough. It’s kinda nice. 🙂

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Of course, if you have a bread maker, you can use it to do the work for you. If you are using the mixer (and dough hook) to knead, you will need to pay attention to the dough because you can over-knead, which results in tough buns.

These are the instructions on how to make these buns.

Add the yeast to warm milk and condensed milk (28°C to 38°C). Cover with a lid or cling film and leave the yeast for 15 minutes.

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In a bowl, add the flours, sugar and salt. Mix.

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Add the egg and milk/yeast and mix until a dough forms.

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Add the butter and knead to incorporate.

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The dough will be squishy to start with, but keep kneading until the dough becomes smooth and elastic. This will take about 10 minutes.

IMG_5376Spray the dough with some water, cover the bowl with a damp cloth and place in an oven (35°C) until the dough has risen to dough its size. This should take about 1 hour, but can be longer. Do not use until the dough has doubled.

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Punch the dough down to remove the air.

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Divide the dough into 8 portions, each about 65-68g. Shape into balls.

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Return (covered with a damp cloth) into the oven (35°C) for 15 minutes.

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Roll the dough out, place ham and cheese on the dough, and roll it lengthwise. Pinch the seams tightly to seal.

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Spray the buns with some water and return (uncovered) into the oven (35°C) for 40 minutes.

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Pre-heat the oven to 180°C. In the meantime, brush the buns with egg wash.

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Place pieces of ham on the bun and top with more cheese.

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Once the oven has reached 180°C, reduce the temperature to 160°C. Bake for 10 minutes before reducing the temperature to 150°C and bake another 10-12 minutes, or until the buns are golden brown.

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These are so good, the LAM wanted to eat one right away.

But I had to take photos, so I did that quickly while he waited. 

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Sorry about the droopy piece of ham. But the husband was hungry and I had to be VERY QUICK! 😛

Ham and Cheddar Cheese Buns
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Ingredients
  1. 150g whole milk
  2. 20g condensed milk
  3. 3/4 teaspoon instant dry yeast
  4. 225g bread flour
  5. 25g cake or top flour - I used cake flour
  6. 40g caster sugar
  7. 25g egg, beaten
  8. 1/4 teaspoon salt
  9. 30g unsalted butter
  10. 4 - 6 pieces ham, cut into small pieces
  11. 1 cup Cheddar
Instructions
  1. Add the yeast to warm milk and condensed milk (28°C to 38°C). Cover with a lid or cling film and leave the yeast for 15 minutes.
  2. In a bowl, add the flours, sugar and salt. Mix.
  3. Add the egg and milk/yeast and mix until a dough forms.
  4. Add the butter and knead to incorporate.
  5. The dough will be squishy to start with, but keep kneading until the dough becomes smooth and elastic. This will take about 10 minutes.
  6. Spray the dough with some water, cover the bowl with a damp cloth and place in an oven (35°C) until the dough has risen to dough its size. This should take about 1 hour, but can be longer. Do not use until the dough has doubled.
  7. Punch the dough down to remove the air.
  8. Divide the dough into 8 portions, each about 65-68g. Shape into balls.
  9. Return (covered with a damp cloth) into the oven (35°C) for 15 minutes.
  10. Roll the dough out, place ham and cheese on the dough, and roll it lengthwise. Pinch the seams tightly to seal.
  11. Spray the buns with some water and return (uncovered) into the oven (35°C) for 40 minutes.
  12. Pre-heat the oven to 180°C. In the meantime, brush the buns with egg wash.
  13. Place pieces of ham on the bun and top with more cheese.
  14. Once the oven has reached 180°C, reduce the temperature to 160°C. Bake for 10 minutes before reducing the temperature to 150°C and bake another 10-12 minutes, or until the buns are golden brown.
Notes
  1. Use the remaining egg for egg wash.
Adapted from mymindpatch
Adapted from mymindpatch
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
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