Ham and Cheese Kolache
A Soft, Rounded Parmesan-laced Golden-brown Roll
Topped with Hearty Ham, Melted Cheeses
and Dijon Mustard Baked-on
A Meal Unto Itself!
Makes 16 Kolaches
3 to 3-1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 cup water
2 tablespoons butter or margarine
1 egg, large
Ham and Cheese Filling (recipe follows)
Egg Glaze (recipe follows)
In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF). 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: In a bowl, combine 1 cup diced ham, 1/2 cup shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard. Stir to blend well. Refrigerate until ready to use.
Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water. Beat lightly to blend.
Serving Size: one roll (1/16 of recipe)
Calories: 160; Total fat: 5 g; Saturated fat: 2.5 g;
Cholesterol: 35 mg; Sodium: 410 mg; Carbohydrates: 20 g; Dietary Fiber: <1 g; Protein: 9 g