- 1/4 cup white sugar
- 1 packet Red Star Platinum Instant Sourdough Yeast
- 1/4 cup warm water
- 1 cup scaled milk
- 2 Xl eggs, room temp and slightly beaten
- 1/4 cup Everything Bagel Seasoning
- 4–5 cups AP Flour
- 1/2 tsp kosher salt
- 4 Tbl unsalted butter, room temperature
- 5 Tbl melted, unsalted butter
- 1/3 cup light brown sugar
- 1/2 tsp salt
- 1 Tbl Worcestershire
- 1 1/2 Tbl each Whole Grain and Dijon mustard
- 1/2 pound thinly sliced Black Forest Ham
- 2–3 cups freshly grated cheddar cheese
- 1/4 cup light brown sugar
- 3 Tbl melted, unsalted butter
- 1 Tbl whole grain mustard
- 2 tsp Dijon mustard
- 2 Tbl Everything Bagel Seasoning
- 2 tsp Worcesterschire
Make the dough
- In the bowl of a stand mixer fitted with the dough hook, add the water, milk, yeast and sugar. Stir to combine. Add in the beaten egg and mix.
- Add in 3 cups of flour plus the Everything Bagel Seasoning and turn the mixer to low to start to combine the flour mixture. Slowly add in 1 more cup of flour. When the dough starts to pull away from the side of the bowl, add 1 Tbl of butter in at a time until it’s all in. Don’t worry if it doesn’t blend in right away as it will blend in when you mix it longer. Turn the mixer to medium and allow to mix for 8 minutes or until the dough is smooth and soft, pulls away from the side and you can create a “Window Pane” with the dough when gently stretched. *See note
- Remove the bowl from the mixer, dough hook and cover the bowl with plastic wrap or a clean linen towel for 10 minutes.
Make the filling
- In a bowl, mix together the melted butter, light brown sugar, salt, Worcestershire and mustards. Set aside
Prep the rolls
- Line a large rimmed baking sheet, two 9×13” pans or a large 17” oval roasting pan like I use with parchment (not sprayed).
- On a lightly floured board, roll out the dough into a 18×14” rectangle with the longest side closest to you. Spread the Dijon filling on the dough leaving a 1/4” space at the long edge furthest from you. Next add the ham slices and cheese. Starting on the long end, roll the dough up tightly jelly roll style; pinching the dough together at the seam.
- Depending on the pans you use, you’ll cut these into at least 1/2” thick cuts. Using a serrated knife, cut the rolls into even slices. For my pan I made 1 1/4” slices to make 12 huge rolls.
- Place the rolls in the pan leaving a gap between then to allow for proofing. Lightly spray the tops of the rolls with cooking spray and cover loosely with plastic wrap. Allow to proof for 45-60 minutes or until the rolls are almost doubled in size.
Bake the rolls
- Preheat the oven at 350F, rack in the middle. In a small bowl, whisk together the Dijon Glaze mixture.
- Uncover the rolls, spoon on the glaze and bake for 15-25 minutes or until the internal dough temp is 200F and the rolls are golden brown.
- Remove from the oven and allow to cool slightly in the pan for at least 15 minutes before eating. Store any leftovers in the fridge, covered.
Grab a small piece of dough and begin to stretch it out thin. You should be able to see through it similar to how you would look through a pane of glass. The dough should not have any tears. If you have this, your dough is ready!
These absolutely can be frozen after they are baked. To reheat, just thaw in the fridge and place in a 350F oven for 10 minutes to reheat.