| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1990 |
1 |
servings |
INGREDIENTS
|
|
A 1/4-ounce package; (2 1/2 teaspoons) |
|
|
; active-dry yeast |
| 1 |
tb |
Sugar |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Milk |
| 3 1/2 |
|
3/4 cups all-purpose flour; up to 3 |
| 2 1/2 |
ts |
Salt |
| 1/4 |
c |
Dijon-style mustard plus additional as an |
|
|
; accompaniment |
| 1 |
tb |
Honey |
| 2/3 |
lb |
Grated Münster |
| 3/4 |
lb |
Very thinly sliced Black Forest ham or; (not boiled) |
|
|
; other smoked ham |
|
|
Mango chutney as an accompaniment |
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
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