HAM & CHEESE STICKY BUNS RECIPE - (3.8/5)
Provided by á-37184
Number Of Ingredients 10
Steps:
- Cut through dinner rolls lengthwise without taking them apart and place the bottom half in a greased 9x13-inch pan. Layer ham and cheese on bottom halves and cover with the top halves. Heat sauce ingredients together. Pour sauce over rolls. Cover with foil and bake at 350°F for 25 to 30 minutes. If you like them crispier, take foil off the last 5 minutes. Note: You can make these with the rolls taken apart as well. Place them close together in the pan.
HAM AND CHEESE BUNS
These savory rolls start with a tender yeast dough that gets studded with nutty Gruyere, caramelized leeks and smoky ham. They are sliced and baked to a golden finish-a great addition to any celebratory spread. They also rewarm nicely.
Provided by Food Network Kitchen
Categories side-dish
Time 9h45m
Yield 12 buns
Number Of Ingredients 14
Steps:
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you've made a thick, slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Put the dough ball in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air; re-form the dough into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Melt the butter in a medium skillet over medium heat. Add the leeks, and cook, stirring frequently, until softened and just beginning to caramelize, about 5 minutes. Sprinkle the leeks with the flour, and cook, stirring constantly, until lightly browned and toasted, about 1 minute. Whisk in the wine and 1/4 cup water, and let the mixture thicken, whisking constantly, about 1 minute. Remove the skillet from the heat, and stir in the Gruyere, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the rolls.)
- For the rolls: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with 1 long edge facing you. Spread the cooled filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the ham over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 pinwheel slices. Place the slices flat in the prepared pan (put the end pieces cut-side up), spacing them 1 inch apart. Cover the pan loosely with plastic wrap. Set in a warm place to rise until the slices double in size with no gaps in between, 1 hour 30 minutes to 2 hours.
- Position the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Let cool in the pan for 10 minutes.
CHEESE HAM BUNS
anyone like ham and cheese alot, this recipe is the cheese buns you buy in the store (Except homemade) taken up a step by adding ham. It's yummy having the ham rolled in w/ the cheese, simple too. Actually to make it even easier if you have a breadmaker make a 2pd loaf on dough cycle and use that, saves seven steps. I found this online and am sorry i don't know what the site was b/c kudos to the person who put this on it.
Provided by hotmomma Temple
Categories Yeast Breads
Time 1h15m
Yield 18 buns
Number Of Ingredients 9
Steps:
- Place flour in large bowl, add salt, sugar and yeast.
- In another bowl measure hot water, add marg.
- Stir tog till marg is melted.
- Add liquid ingred's to dry ingred's then add beaten egg.
- Mix until moistened.
- Using hands, mix dough in bowl.
- Continue kneading for 5 minutes.
- Shape dough into a ball, place in a greased bowl.
- Cover with a damp cloth and then a clean, dry cloth and put in a warm place until it doubles in size, approximately 1 hours.
- After it has doubled in size:.
- Roll dough out into a 10" by 15" rectangle.
- Place ham down middle of dough overlapping them slightly.
- Sprinkle 3/4 of the cheese over all of the dough.
- Roll like a jellyroll.
- Cut into 1" slices, place in a greased cake pan, cut side down.
- Sprinkle remaining cheese on top of buns.
- Put in a warm spot till double in size.
- Bake for approximately 15-20 mins at 375 degrees F.
- Tip pan over and let buns fall onto a plate.
Nutrition Facts : Calories 154.5, Fat 5.9, SaturatedFat 3, Cholesterol 24.9, Sodium 226.9, Carbohydrate 19.1, Fiber 0.7, Sugar 2.9, Protein 5.9
STICKY BUN BREAKFAST RING WITH CREAM CHEESE ICING
I found this recipe on pinterest, and it is the best and easiest sticky bun recipe I've ever made!!! The real goodness though lies in the cream cheese icing. You can skip it if you'd like, but my husband says it makes the sticky buns that much better, and the icing is so tasty that he'd eat it out of the bowl if I'd let him!!! Caution: Seriously Addictive!
Provided by AlainaF
Categories Breakfast
Time 40m
Yield 1 ring, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Spray a fluted pan with non-stick spray.
- Combine the melted butter and syrup in a small bowl and set aside.
- In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
- Place about half of the syrup mixture in the bottom of the pan.
- Then sprinkle half of the brown sugar mixture on top.
- Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
- Top with remaining syrup and sugar mixtures.
- Bake at 375 degrees for approximately 20-25 minutes or until golden brown.
- While baking, make the cream cheese icing by adding butter and cream cheese into a bowl and microwaving it until melted, about 1 minute.
- Stir to combine, then add vanilla extract and salt, stir.
- Then add the powdered sugar, 1/2 cup at a time, and whisk to get lumps out.
- If icing is too thick for your taste, you can thin it out with a little heavy cream or milk.
- When sticky buns are done baking, let cool for 1 minute in the pan, then invert onto a serving platter.
- Pour cream cheese icing on top.
- Enjoy!
- ** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.
CARAMELIZED HAM & SWISS BUNS
My next-door neighbor shared this recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. -Iris Weihemuller, Baxter, Minnesota
Provided by Taste of Home
Categories Appetizers Lunch
Time 55m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 315 calories, Fat 17g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 555mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 2g fiber), Protein 13g protein.
HAM AND CHEESE QUICK BREAD
This savory loaf is delicious served slightly warm, or toasted the next day and lightly buttered or topped with egg salad for a festive lunch or snack.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
- Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
- Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.
HAM AND CHEESE BUNS
Steps:
- Preheat oven to 350 degrees. Take ham and Kraft Extra Sharp Cheese and put in a food processor and grind it up. Add salt and pepper to your taste.
- Then take the dinner rolls and cut them open not all the way just so that they are open. Take the mixture of ham and cheese and put into each roll.
- Place the dinner rolls side by side in a pan and take spray butter and spray the top and sides of the dinner rolls. Put in the oven for about 15 minutes or until they are a little on the toasted side.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan. Lower heat and let simmer for a few minutes. Set aside.
- 2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated. Cover with foil and let marinate in fridge for at least one hour, or overnight.
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- In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1/4 cup at a time until it comes together. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
- After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size.
- After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough onto a lightly floured surface, and cut it into 12 equal pieces. Roll out each piece into a rough oval/rectangle shape, and lay the ham and cheese on top. Roll everything together into a log, and cut three slits into the top of each bun (about 1/2 inch deep). Continue assembling until all the buns are made. Cover with a clean, damp towel and allow to rise for another hour.
HAM AND CHEESE STICKY BUNS - MRFOOD.COM
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- On a flat surface, unroll crescent roll dough and pinch seams together. Evenly spread mustard on dough. Sprinkle ham, onion, cheese, and 1 tablespoon brown sugar over mustard.
- Starting at the long side, roll up tightly, making sure seams are pinched together. With a serrated knife, cut into 12 slices and place each into a muffin cup cut side down. Sprinkle evenly with remaining brown sugar.
HAM-AND-SWISS STICKY BUNS RECIPE | MYRECIPES
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- Sprinkle brown sugar into a 12-inch square on a clean surface. Arrange biscuits in 4 rows on sugar, covering sugar completely. Pinch biscuits together to form a square. Roll dough to a 12- x 16-inch rectangle (about 1/4 inch thick), pinching dough together as needed. Spread ham-and-cheese mixture over dough. Roll up tightly, starting at 1 long side, pressing brown sugar into dough as you roll. Pinch ends to seal. Cut into 16 slices using a serrated knife. Fit each slice into cups of a lightly greased 24-cup muffin pan. (Dough will extend over tops of cups.)
- Bake at 325° for 40 minutes or until golden and centers are completely cooked. Cool on a wire rack 10 minutes. Drizzle with syrup.
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- Use a spoon to mix the unsalted butter and dijon mustard to a paste. Set aside. Thinly slice the havarti. Set aside.
- Lightly flour your surface and roll the dough out into a large rectangle (approx 42cm x 30cm) , then spread the surface with most of the mustard butter. Lay the ham slices across the top, spread the remaining dijon butter over and then and lay the Havarti slices evenly across the dough, followed by the chives.
- Roll the dough from the long edge of the dough until you have a tight swirl. Use a serrated knife to slice - the dough should make 8 buns - it can help to make indents with your knife before slicing to make sure they are even.
STICKY HAM SANDWICHES - RECIPES - FAXO
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- In a medium saucepan, bring butter, dry mustard, Worcestershire sauce, brown sugar and poppy seeds to a boil in a saucepan; lower heat; let simmer for a few minutes; set aside.
- Place buns, still attached to each other, in a baking dish that they will fit snugly in; assemble sandwiches by adding desired amounts of ham and cheese ; pour warm sauce evenly across the tops, using a spatula to make sure they are all coated.
HAM AND CHEESE BUNS, A CHINESE BAKERY TREAT - COOKIST.COM
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- Add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt to the bowl of a stand mixer.
- Use the dough hook attachment, and turn on the mixer to low. Let it mix for 15 minutes, stopping the mixer every so often to push the dough together and scrape down the sides of the bowl.
- If the dough seems very sticky, feel free to add a little more flour, 1/4 cup at a time until it comes together. If you are kneading by hand, extend the kneading time by 5-10 minutes.
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- Mix, then knead together all of the ingredients except the ham and cheese, making a dough that's smooth and resilient., Knead in the ham and cheese., Gather the dough into a ball and place it in a greased bowl.
- Cover the bowl and let the dough rise for 1 hour, or until it's noticeably puffy., Gently deflate the dough and divide it into 7 pieces.
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