Recipe: Estonian Ham and Cheese Rolls

Estonian Ham and Cheese Rolls
Rogaliki s Vetchinoy i Sirom

These rolls are great cocktail fare. Buy good-quality imported ham for them and have it sliced thick rather than thin.

1/2 recipe Yeast Dough (below)

24 slices ham, each 3 inches square
1/4 cup freshly grated Parmesan cheese
4 tablespoons (1/2 stick) unsalted butter, melted

2 large egg yolks mixed with 1 teaspoon milk

Preheat the oven to 350 degrees F. Butter two large baking sheets.

On a floured surface with a floured rolling pin, roll out the dough to an 18 x 12 inch rectangle. with a sharp knife, cut out twenty-four 3-inch squares.

Place one ham slice on each square of dough. Place about 1/2 teaspoon of the Parmesan in the middle of each ham square and drizzle with about 1/2 teaspoon melted butter. Starting at one corner, roll each square into a neat roll.

Arrange the rolls, seam side down, on the prepared baking sheets, spacing well apart, and brush with the egg wash. Let rise about 20 minutes. Bake until the rolls are golden brown, about 30 to 40 minutes. Makes 24 rolls, serves 8 to 12.

YEAST DOUGH:

Leftover dough makes delicious buns for breakfast.

3/4 cup milk
5 tablespoons unsalted butter

1 package active dry yeast
1 1/2 tablespoons sugar
1/4 cup lukewarm water

1 large egg plus 2 large egg yolks, well beaten
3/4 teaspoon salt
4 cups unbleached all-purpose flour

Combine the milk and butter in medium-size saucepan and bring to boil. Remove from the heat and cool to lukewarm (105 to 115 degrees F.)

In a large bowl, stir together the yeast, sugar, and water. Let stnd until foamy, about 5 minutes.

Add the milk mixture, egg and egg yolks, and salt to the yeast mixture and mix well with a wooden spoon.

Stir in 3 1/2 cups of the flour, 1 cup at a time, stirring well after each addition.

Transfer the dough to a floured surface and knead, until smooth and elastic, about 10 minutes, adding as much of the remaining flour as needed to prevent sticking. Place the dough in a buttered bowl and turn to coat. Cover with a linen or cotton kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours.

Punch the dough down and knead very briefly before using. Makes enough dough for 1 large pirog or kulebiaka, 2 Tatar Wedding pies, or 48 Estonian Ham and Cheese Rolls.