Ham and Mayonnaise Bread Rolls

Mix together warm milk, active dry yeast, and 5 gram sugar. Let rest for 20 minutes until foamy.

In a large mixing bowl, whisk together all-purpose flour, 10 gram sugar, and salt. Make a well, then pour the foamy yeast solution, egg, and butter. Knead into a smooth, soft, elastic, and non-sticky dough. If the dough is too sticky, you may add 1-2 tablespoon of all-purpose flour. Kneading time is 20 minutes.

Place the dough in the bowl, wrap with a wet kitchen towel or saran wrap. Let it proof until the volume is doubled, about 1 hour in warm kitchen.

Punch the dough to release air bubbles, knead for a couple of minutes. Divide the dough into 12 equal portions.

Flatten each dough to roughly the size of the slice of ham you are using. Place a slice of ham, then roll into a log. Connect the two ends of the logs so the dough resembles a snail. Cut the dough into two discs about 80% so the two discs are not totally cut apart. Make the two discs face up so you can see the pretty layers. Place this on a baking tray (I use a half-sheet pan) lined with parchment paper. Repeat for the other 11 portions.

Let the bread rolls rest for another 1 hour until the volume is about double the original size.

Preheat oven to 200 Celsius (400 Fahrenheit).

Mix together 1 egg and 1 teaspoon of water for egg wash. Brush the top of the bread with egg wash, and squeeze/pipe mayonnaise onto each bread roll. Bake in preheated oven for 15-20 minutes until the bread is golden brown.

Garnish the top of the bread with toasted crushed nori seaweed or chopped fresh parsley leaves. Best served warm when out from the oven.

Store any leftovers in an air-tight container in the fridge. Simply reheat the bread in a microwave for about 10-15 seconds as needed.