INGREDIENTS

INSTRUCTIONS

In a large bowl proof the yeast with the sugar in 3/4 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 3 1/2 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 1/4 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 1/4 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 1/2-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.

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