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Saturday, January 20, 2007

Ham and Cheese Kolaches

  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon sugar
  • 1 envelope yeast
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons butter or margarine
  • 1 egg, large

    Ham and Cheese Filling
  • 1 cup diced ham
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons Dijon mustard.

    Egg Glaze
  • 1 egg white
  • 1 tablespoon water

    In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

    Divide dough into 16 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with Ham and Cheese Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush surface of dough with Egg Glaze.

    Bake at 375oF for 15 minutes or until done. Remove from sheets; serve warm. Refrigerate leftovers.

    Ham and Cheese Filling: Combine filling ingredients and refrigerate until ready to use.

    Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water. Beat lightly to blend.

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