Prep 20 mins
Cook 25 mins
Cuando iba al cole de pequeno en venezuela junto con un zumo de pina era mi desayuno preferido. When I was little and went to school in venezuela, along with some pinaple juice, this was my favourite breakfast!
- 1 tablespoon yeast (one package)
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄2 cup vegetable oil
- 1 cup milk
- 4 3⁄4 cups flour
- 3 lightly beaten eggs
- melted butter
- ham, diced,cut into long,thin strips,or deviled (if you're lazy)
- Put the yeast, a small amount of water and 1/2 cup warm water into a small container.
- Let rise for 10 minutes or so.
- In a large glass bowl, combine the sugar, salt, oil and milk.
- Add the flour and knead until everything is mixed.
- Then add the eggs and keep kneading.
- Finally, add the yeast mixture and stir until the mixture has a consistent texture (that sounds backwards to me, but I didn't write the recipe--I'm just translating).
- Cover the mixture with plastic wrap (or stick in a plastic bag) and let it rise in a warm place for two hours.
- Knead the dough again, and then divide it into four equal parts.
- Work with one part at a time.
- Roll each part of the dough into a 25 centimeter (10 inch) circle using a rolling pin--not yesterday's wine bottle, Coke bottle or whatever.
- Cut the flattened dough into 8 triangles, as if you were cutting a cake.
- Place ham in the widest part of each triangle.
- Then roll up each triangle, beginning at the widest part (where the ham is) and rolling towards the point of the triangle (which used to be the middle of the circle).
- Place the wrapped-up ham on a cookie sheet or pan, with the point folded underneath so it doesn't come unrolled.
- Cover the rolls with plastic and let rise for one hour in a warm place.
- Pre-heat oven to 350-375 degrees Fahrenheit.
- Brush melted butter on each roll and cook them in the heated oven for 15 minutes or until they are light golden.
- Remove them from the oven and brush with either a mixture of water and sugar or with an egg white.
- Return them to the oven until they are golden brown.
- If your dough does not raise it's because your yeast is old.
- Don't assume the yeast you bought at Christmas to make"panes de jamon" (another recipe for ham bread) will still work.
- Buy new yeast.
- Eat the rolls while hot.
- If you don't want quite so many rolls, you can freeze the dough and make them another day.
- Or if you like, you can make the rolls without the ham and leave them in the freezer for up to two months.
- You can cook those after thawing them for only a few minutes.
- But I always just make 32 rolls and four of us eat them all within two days.
This was really good! Unfortunatly, we didn't have the time to make homemade dough, so instead we bought a package of croissant roll dough and just use that. It only took about 5 minutes (not including bake time) and was still delicious!Also, the ham doesn't have to be too thin. We did it in chunky strips and it worked fine.