New Recipes

Ham and Cheese Buns

Ham and Cheese Buns

  Yum

Sweet Bun Dough

Ingredients:

A: 400g High Protein Flour (Bread Flour)
100g All Purpose Flour
2Tbsp Milk Powder
60g Sugar
1/2tsp salt
3tsp yeast

B: 100g Overnight Sponge Dough

C: 180g water
2 large eggs

D: 80g Butter

Method:

Mix Ingredients A until well blended.

Add in B and gradually add in C. Use a dough hook to beat till you get a dough.

Add in D and continue beating on medium speed until you get a smooth and elastic dough.

Cover dough and let it proof for 40 minutes or till double in size.

Overnight Sponge Dough

Ingredients:

100g High Protein Flour
60g Water
1/4tsp yeast

Method:

Mix all ingredients. Knead well to form a dough.

Proof for 30 minutes and keep refrigerated overnight or at least 8 hours.

Ham and Cheese Bun

Ingredients:

About 16 pieces of ham, small pieces
Grated cheddar cheese
Mayonnaise
Chopped parsley leaves

Method:

Divide dough into 25g each and roll it out.

Put a piece of ham in the middle. Roll it up tightly but reveal a little bit of the ham at the edge.

Let it proof for 40 minutes or double in size. Squeeze some mayonnaise on the top of the bun and sprinkle with cheese. Garnish with some chopped parsley leaves. Bake at 180 Celsius for about 20 minutes.

Cook’s Note:

To convert the measurement, please refer to the conversion tool.


Enter to Win FREE Prizes

Easy Asian Takeout Cookbook Giveaway
Novell Collection Flatware Giveaway
Wüsthof Classic 7-Piece Traveler Set

29 COMMENTS... read them below or add one

  1. Deborah Lee Marks via Facebook

    I love your website, I think it’s fabulous, but I find it a bit frustrating having to convert grams to ounces for so many of your recipes.

  2. Hi Deborah – I have readers from all over the world, so some recipes are in metric, mostly the baking recipes as my contributor is based in Asia. Thanks for your understanding. Nicole is right, the rest of the world goes by metric.

  3. Lilian Lee Hoffmann via Facebook

    I love your website too but sometimes find it difficult to find the ingredients as I live in Germany. Just want to check with you … the High Protein Flour (bread flour) which you use … would it feel grainy or smooth? The Germans have a Bread flour type 812 … and I’m not sure if it’s similar. Here’s a website I looked up: http://www.germanfoodguide.com/flours.cfm … which flour would you recommend I work with when making soft, fluffy bread?

  4. Lilian Lee Hoffmann via Facebook

    I love your website too but sometimes find it difficult to find the ingredients as I live in Germany. Just want to check with you … the High Protein Flour (bread flour) which you use … would it feel grainy or smooth? The Germans have a Bread flour type 812 … and I’m not sure if it’s similar. Here’s a website I looked up: http://www.germanfoodguide.com/flours.cfm … which flour would you recommend I work with when making soft, fluffy bread?

  5. pax

    this looks absolutely yummylicious is should say. I should try this soon as I can. By the way, is wheat pastry flour hig in protein? I’ve used it in some doughs and worked pretty good. Just wondering if I could use it with this recipe

  6. Tracia

    May I know how the bun looks like from the side angle? All the three pictures are taken from the same angle(front). Thank you.

  7. Crickkette

    This recipe looks and sounds delicious! I know you have added a conversion chart for this recipe, but is there any way you could convert it for the rest of us that don’t use metric? I noticed that you used both standard and metric in some of your other recipes. I would love it if you could do that for this particular recipe, if you don’t mind.
    Thank you Rasa, and keep doing what you’re doing…………it works! :-)

  8. Alice Nojey

    Thanks so much for this recipe, I’ll definitely give it a try. Great that the measurements are using the metric system too :) Thanks!!

Leave a Comment

Your email address will not be published. Required fields are marked *