Asparagus Ham Rolls (bread) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Ingredients:
3 to 4 cup(s) all-purpose flour |
2 tablespoon(s) sugar |
1 1/4-ounce package(s) active dry yeast |
1 teaspoon(s) salt |
1/2 cup(s) milk |
1/2 cup(s) water |
2 tablespoon(s) vegetable oil |
2 egg whites, divided |
1 egg |
1 pound(s) fresh asparagus, trimmed and cut into 1/2-inch pieces |
1 4-ounce block(s) cheddar cheese, cubed |
2 cup(s) diced fully cooked lean ham |
Directions:
1. • In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add one egg white and egg; beating until smooth. Stir in enough remaining flour to form a soft dough.
2. • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. • Punch dough down. Turn onto a lightly floured surface. Cover and let stand for 15 minutes.
4. • Meanwhile, place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes. Drain.
5. • Divide dough into 24 pieces; roll each piece into a 5-in. circle. Place a few pieces of asparagus, a cheese cube and a tablespoon of ham in the center of each circle. Wrap dough around filling, pinching seams to seal. Place rolls, seam side down, 2 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes.
6. • Beat remaining egg white; brush over rolls. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers. Yield: 2 dozen.
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