ham and sliced cheese buns

I was up at 5am this morning. 

Not that that was so unusual but it was a SUNDAY morning.

Sigh. 

Since I was not able to sleep any longer, I thought I might as well wake up and go do something.

And since I have been obsessing quite a bit about bread lately, I thought I would make some buns.

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Since I had loads of time to spare, I kneaded the dough by hand until it reached the windowpane stage.

For instructions on how to knead the dough by hand, see here

I quite like kneading the dough by hand, but if you are in a hurry and you have a breadmaker, then by all means, use the breadmaker to knead the dough.

My kids are huge fans of anything with ham and cheese, and if bread is involved, all the better! I like these buns because they are a good size and one serving is just nice for each of my kids for breakfast.

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Let me show you how to make these buns.

Once the dough has reached windowpane stage, cover with a piece of damp cloth and place it in an oven set to 35°C for about 60 minutes, or until the dough has doubled in size. If your oven can’t go all the way down to 35°C, you can also place the dough in a warm place in your kitchen.

Punch the air out of the dough and divide it into 8 portions, weighing about 70g each.

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Shape each portion into a ball and place it on a lined and lightly greased baking tray.

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Lightly spray the dough with a little water, and place this, uncovered, back into the oven at 35°C for 15 minutes. 

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Roll each ball into a rough oval and fold into a log.

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Pinch the seams to seal. Return this to the tray.

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Use a sharp knife to lightly score the dough.

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Spray with a little more water. 

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Return this to the oven at 35°C to proof for 50 minutes.

At the end of this time, the dough would have expanded. Remove the tray from the oven and pre-heat the oven to 170°C. Arrange pieces of ham and cheese on each dough.

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Brush with milk or egg wash.

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Bake for 20-25 minutes, or until the bread is golden brown.

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Cool the bread on a wire rack before serving. 

Enjoy!

Ham And Sliced Cheese Buns
Yields 8
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For the buns
  1. 270g Prima bread flour
  2. 30g Prima top flour/ Prima cake flour
  3. 1/2 teaspoon instant yeast
  4. 1 egg
  5. 30g caster sugar
  6. 1/8 teaspoon salt
  7. 150ml milk, at room temperature
  8. 30g unsalted butter, at room temperature
For the egg wash
  1. 10ml milk or 1 egg, lightly beaten
For the topping
  1. 4 slices ham, cut into strips
  2. 4 slices cheese, cut into strips
For the buns
  1. In a big bowl, combine all the ingredients except the butter. Mix to form a dough.
  2. Cover the bowl with a piece of damp cloth. Set the dough aside for 15 minutes so the flour can absorb the liquid.
  3. Add the butter and knead until the dough has reached windowpane stage.
  4. Shape the dough into a ball. Place it in a lightly greased bowl.
  5. Spray the dough lightly with water. Cover the bowl with the damp cloth and place in an oven set to 35°C for about 60 minutes, or until the dough has doubled in size. If your oven can’t go all the way down to 35°C, you can also place the dough in a warm place in your kitchen.
  6. Punch the air out of the dough and divide it into 8 portions, weighing about 70g each.
  7. Shape each portion into a ball and place it on a lined and lightly greased baking tray.
  8. Lightly spray the dough with a little water, and place this back into the oven, uncovered, at 35°C for 15 minutes.
  9. Roll each ball into a rough oval and fold into a log. Pinch the seams to seal. Return this to the tray.
  10. Use a sharp knife to lightly score the dough. Spray the dough with a little more water.
  11. Return this to the oven at 35°C to proof for 50 minutes.
  12. At the end of this time, the dough would have expanded. Remove the tray from the oven and pre-heat the oven to 170°C. Arrange pieces of ham and cheese on each dough.
  13. Brush with milk or egg wash.
  14. Bake for 20-25 minutes, or until the bread is golden brown.
  15. Cool the bread on a wire rack before serving.
Notes
  1. I used 65g eggs for all my bakes, unless otherwise stated.
  2. The bread can be stored in an air-tight container at room temperature for 2-3 days, depending on your location. Alternatively, you can store them in the fridge for up to 5 days. As these buns contain no preservatives, they may harden a little from the second day. Simply re-heat in the microvewave oven for about 10-15 seconds to soften them.
Adapted from Carol
Adapted from Carol
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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