Yield: 1 servings
|\N \N||A 1/4-ounce package; (2 1/2 teaspoons)|
|\N \N||; active-dry yeast|
|2 tablespoons||Unsalted butter|
|3½ \N||3/4 cups all-purpose flour; up to 3|
|¼ cup||Dijon-style mustard plus additional as an|
|\N \N||; accompaniment|
|⅔ pounds||Grated Münster|
|¾ pounds||Very thinly sliced Black Forest ham or; (not boiled)|
|\N \N||; other smoked ham|
|\N \N||Mango chutney as an accompaniment|
In a large bowl proof the yeast with the sugar in ¾ cup warm water for 5 minutes, or until the mixture is foamy. In a small saucepan melt the butter, add the milk, and heat the mixture to lukewarm. Add the milk mixture to the yeast mixture with 3½ cups of the flour and the salt.
Stir the dough until it forms a ball, turn it out onto a floured surface, and knead it, incorporating as much of the remaining ¼ cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in a buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in bulk.
Turn the dough out onto a floured surface and roll it into a 21- by 14-inch rectangle. In a small bowl combine well ¼ cup of the mustard and honey, spread the mixture over the dough, and sprinkle the dough with the Münster. Cover the Münster with the ham and, starting with a long side, roll up the dough tightly, jelly-roll fashion. Trim the ends of the dough, cut the roll crosswise with a sharp knife into 16 equal pieces and transfer the pieces, cut sides up, to 16 well-buttered ½-cup muffin tins, pressing them in slightly. Let the buns rise, covered, in a warm place for 45 minutes, or until they are almost double in bulk, and bake them in the middle of a preheated 375°F. oven for 30 minutes, or until they are golden. Run a knife around the buns, lifting them out of the tins, and let the buns cool upside down on a rack. (The buns may be made 1 day in advance and kept wrapped well and chilled.) Serve the buns warm or at room temperature with the chutney and the additional mustard.
Makes 16 buns.
Gourmet July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.