ham and cheese pinwheel rolls

Sometimes I need some inspiration. I bake almost everyday and I can be quite obsessed when I get hung up on something (like chiffon cakes) and when that happens I would bake the same thing in different forms for weeks on end.

Last Saturday, the kids went to their PorPor’s and I wondered out loud if I should bake.

The LAM: Of course you are baking. You have to even wonder?
Me: But I don’t know what to bake!
The LAM: (proceeded to give me a list of what he wanted to eat).
Me: Well, it looks like I am baking after all!

And bake I did – I made these ham and cheese pinwheel rolls for the LAM since he likes them a lot. Plus, I wanted to try this bread recipe that I found a while ago. 

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The bread itself was soft (very important) and delicious (also very important), and yes I experimented again by leaving one bread roll in my fridge for 5 days then reheating it in the microwave for 20 seconds and yep, it was soft all over again. 

And the smell of the bread with the ham and the cheese is simply awesome. I’d happily munch on this for breakfast every morning!

I like kneading bread by hand because I find that bread made from manual kneading tends to be softer than that which has been kneaded by the bread machine. Of course when I am really busy I would still put the bread machine to work.

In a big bowl, add all the dry ingredients. Mix to combine.

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Add the egg and mix. 

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 Gradually add the water and stir until a dough forms.

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 Have you ever had this happen to you?

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I really hate it when that happens, which is why I use a Danish dough whisk when I mix heavy doughs (like bread doughs or minced meat). I remember getting about 10 Danish dough whisks for my friends last Christmas from the US because they are impossible to get in Singapore. But you know what? Tolovo Singapore is bringing them into stores here in 2015. So if you want to own one of these fabulous whisks, sign up for updates on their Facebook Page

Cover the bowl for 15 minutes and leave the dough to absorb the liquid.

Knead the dough then add the butter and continue kneading until you reach the windowpane stage. This will take 10-15 minutes.

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Spray the dough with a little water, cover with a piece of damp cloth and place in an oven (35°C) to rise for an hour, or until the dough has doubled in size. Please wait until the dough has doubled in size before proceeding (unless you want the bread to be hard).

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Cut the dough into 2 equal pieces.

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Roll each piece into a rectangle. Layer ham on the dough.

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Sprinkle with cheddar.

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Take one end of the dough and roll it firmly to form a log.

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Pinch the edges to seal. Cut each log into 6 pieces that are more or less equal in size).

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Place each roll on a lined and lightly greased tray. (I used a 9×13-inch tray)

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Return this (uncovered) into the oven to proof at 35°C for 40-50 minutes. At the end of this time, remove the tray and pre-heat the oven to 180°C.

Brush the buns with egg wash and sprinkle Parmesan on top.

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Bake for 18-20 minutes or until the bread is nicely browned.

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Lift the baking paper and transfer the bread onto a wire rack to cool completely.

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The buns can be kept in the fridge for up to 5 days. Reheat by microwaving for 20 seconds (you may need to increase the time if you are re-heating quite a few buns at once). You can also freeze them in an air tight container for up to 3 months. Thaw the buns over night in the fridge before re-heating.

BREAD LOAVES AND BUNS BAKING CLASSES

Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?

Never fear, help is here!

I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!

Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.

Limited to 12 participants per class, click on the links below to get your tickets:

Class 1 

Date: Wednesday 21 September 2016

Time: 9.00am – 12.30pm

Tickets > SOLD OUT

Class 2

Date: Saturday 1 October 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

bread - Copy

Ham and Cheese Pinwheel Rolls
Yields 12
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Ingredients
  1. 240g bread flour
  2. 60g plain flour
  3. 55g sugar
  4. 5g salt
  5. 10g milk powder
  6. 2 teaspoons instant yeast
  7. 1/2 egg
  8. 150ml cold water
  9. 30g butter, at room temperature
  10. 12 slices ham
  11. 1/2 cup Cheddar
  12. Parmesan to sprinkle
  13. Egg wash (1/2 egg + 1 tablespoon water)
Instructions
  1. In a big bowl, add all the dry ingredients. Mix to combine.
  2. Add the egg and mix.
  3. Gradually add the water and stir until a dough forms.
  4. Cover the bowl for 15 minutes and leave the dough to absorb the liquid.
  5. Knead the dough then add the butter and continue kneading until you reach the windowpane stage. This will take 10-15 minutes.
  6. Spray the dough with a little water, cover with a piece of damp cloth and place in an oven (35°C) to rise for an hour, or until the dough has doubled in size. Please wait until the dough has doubled in size before proceeding (unless you want the bread to be hard).
  7. Cut the dough into 2 equal pieces.
  8. Roll each piece into a rectangle. Layer ham on the dough.
  9. Sprinkle with cheddar.
  10. Take one end of the dough and roll it firmly to form a log.
  11. Pinch the edges to seal. Cut each log into 6 pieces that are more or less equal in size).
  12. Place each roll on a lined and lightly greased tray. (I used a 9x13-inch tray)
  13. Return this (uncovered) into the oven to proof at 35°C for 40-50 minutes. At the end of this time, remove the tray and pre-heat the oven to 180°C.
  14. Brush the buns with egg wash and sprinkle Parmesan on top.
  15. Bake for 18-20 minutes or until the bread is nicely browned.
  16. Lift the baking paper and transfer the bread onto a wire rack to cool completely.
Notes
  1. The buns can be kept in the fridge for up to 5 days. Reheat by microwaving for 20 seconds (you may need to increase the time if you are re-heating quite a few buns at once). You can also freeze them in an air tight container for up to 3 months. Thaw the buns over night in the fridge before re-heating.
Adapted from The World of Bread by Alex Goh
Adapted from The World of Bread by Alex Goh
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/

What are you baking this Christmas? Why not share it with us? Remember to link your post back to Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from The Domestic Goddess Wannabe!
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