Ham Rolls

Ham Rolls

They're fluffy and delicious.

Ingredients: Makes 6-8 rolls

Bread flour (I used Nippun's fukkura pan strong bread wheat flour)
200 g
20 g
1/2 teaspoon
Milk (or water)
1/2 cup (100ml)
20 g
20 g
Dry yeast
1 teaspoon (4 g)


1. Put all the ingredients in a bread machine and let it do the first rising.
2. Take the dough out of the case and break it up into 6-8 even portions. Cover it with a tightly wrung out damp towel and let it sit for 10 minutes.
3. On a work surface, roll out the dough to a size just slightly larger than the ham.
4. Starting from the bottom, roll up the dough and then tightly close the dough.
5. Connect the two ends.
6. Cut the rolls n half lengthwise, about 80 percent. Don't cut all the way through.
7. Spray water on the rolls if they're dry, and let rise opened up, at 35℃ for 30 minutes, until they are 1.5 times their original size.
8. Brush with the leftover beaten egg, and top with mayonnaise and parsley, etc. Bake it at 180℃ ~ 190℃ for 10-13 minutes.

Story Behind this Recipe

I made this because I wanted to have some freshly baked bread at home.