Saturday, April 14, 2012
Ham and Brie Pretzel Rolls
I didn't want to waste it, but I didn't want to eat the whole thing myself. It has become a family tradition. My brothers always ask for 'that cheese thing...with the fruit', my sister and my husband become frenzied (ok, maybe that's an exaggeration) when I say we are having what we call 'baked brie'. It is really brie en croute, trimmed of its dusty coat and wrapped in a buttery, flakey pie crust.
But not this year. I bought a pound of it and forgot about it until it was too late to do anything about it.
I have a bit of an obsession with ham and cheese, if you haven't noticed. I adore ham and cheese croissants, and I already have my ode to ham buns over here. I couldn't see how I could go wrong with this one, though. It would use up leftovers, and I could just freeze the rolls until later. I decided to do it.
Ham and Brie Pretzel Rolls
1 package active dry yeast (2 1/4 teaspoons)
3 tablespoons packed light brown sugar
2 1/4 cups flour plus more for kneading
2 tablespoons unsalted butter plus more for greasing
1 teaspoon fine salt
1 cup finely chopped ham
5 oz brie, cut into 8 pieces
Warm the milk until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 8 pieces.
Flatten dough with your hand and place the brie in the center. Top with about 1/8 cup of chopped ham. Seal the edges and turn under, folding and twisting as you do. If you don't get a good tight seam, your brie will spill out. Place the seam on the bottom.
At this point, you can freeze them (write the instructions on the freezer bag), refrigerate them until the next morning, or wait until they rise (another 30 minutes or so) and bake.
Preheat the oven to 450, while you are waiting for them to rise. Bake for 18-22 minutes.
Another idea: add finely chopped apples, or substitute the ham for apples and add some brown sugar and pumpkin pie spice.
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- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
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- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home