Yield: 10 servings
|1 pack||Active Dry Yeast|
|¼ cup||Warm Water|
|½ cup||Milk -- scalded|
|2½ cup||(To 3) Pillsbury's Best|
|\N \N||All-Purpose Flour|
|5 slices||American Or Cheddar Cheese|
|10 slices||Boiled Ham|
|\N \N||Sesame Or Poppy Seeds|
Soften yeast in warm water. Combine sugar, shortening, salt and milk in mixing bowl. Cool to luke warm. Stir in egg and softened yeast.
Gradually add flour to form a stiff dough, beating after each addition. Cover. Let rise in warm place until light and doubled in size, about 1½ hours.
Roll out dough on floured surface to an 8x20-inch rectangle. Cut into ten 4-inch squares. Place on a greased cookie sheet. Cut cheese into 1 ½-inch squares. Top each square of dough with a square of cheese, then a ham slice and then another square of cheese. Cut with kitchen shears or a sharp knife diagonally thru' layers of dough, ham and cheese from each corner to within ½-inch of center. Fold alternate points to center, overlapping and pinching gently to seal. Fasten with toothpick. Brush with milk. Sprinkle with sesame or poppy seeds.
Cover. Let rise until light and doubled in size, about 30 mins. Bake at 400 F for 15 to 18 mins.
Tip: For dough, use 1 package Pillsbury Hot Roll Mix preparing as directed on package. Bake at 375 F for 15 to 18 mins.
Make ahead, then reheat by wrapping in foil and placing in 350 F oven for 20 mins.
Note: For use with Pillsbury's Best Self-Rising Flour, omit salt. High Altitude Adjustment - 5200 feet. During first rising time, decrease rising time from 1 ½ hrs to 1 hr.
Makes 10 rolls.
Recipe By : Pillsbury's Bake Off Main Dish Cook Book - 1968 ed.
From: Dan Klepach Date: 10-01-95 (22:01) (159) Fido: Cooking