Think cinnamon rolls-lunch style. These are easy to take on the road, can be frozen and thawed, and they taste amazing, are easy to make, make your house smell WAY better than a Deseret Book with a Lion House Pantry in it (now you know that is good…I wish I had smellivision so you could all smell my house right now!), are great for kids to help with, and are VERY versatile. Have I sold you yet? Not to mention that this comes from Tammy R. from Huntington Beach that gave us that wonderful Blender No Bake Cheesecake that everyone loved.
Okay, here is how I picture these sandwiches working:
1) eating right out of the oven
2) Like Tammy says, freezing them and using them in lunches
3) a luncheon type event (baby/wedding shower, lunch after a blessing) in the winter when fresh produce for sandwiches is expensive!
4) Along side some homemade tomato soup
Okay…enough of me let’s get on with the recipes and the how to: (she even gave the bread recipes she uses all of the time)
HAM AND CHEESE ROLLS
One batch of bread recipe/ or 1 loaf rhodes frozen dough, thawed
8 oz. ham or turkey thinly sliced
1/2 lb. shredded cheese (Jarlsberg is our family’s favorite, but cheddar or whatever you have works great!)
Mix together:
1/2 cup dijon mustard
2-3 Tblsp honey.
Roll out dough in a rectangle as you would for cinnamon rolls. Spread mustard-honey mixture on dough, leaving 1/2 inch along edges. Lay meat slices on dough and sprinkle with cheese. Roll up jelly-roll style. Slice into 10-12 equal slices with a sharp knife. Place in greased muffin tin (for gourmet look) or place on greased cookie sheet (for easier clean up, use Reynolds non-stick Release foil–then you don’t even have to grease it!). Let rise until double, about 45 mins-1 hour. Bake 400 degrees for 10 minutes until light brown. They can be baked at a lower temperature, for a longer time, as you would a loaf of bread, just watch them carefully! Serve warm, or at room temperature. Great for a picnic!
Cooks Note: Due to the ingredients, these rolls must remain refrigerated after baking, until they are consumed. Often, I will wrap the leftovers in individual sandwich bags and freeze them. They will thaw in a lunchbox and be ready to eat while staying cool until lunchtime. Once thawed they can be warmed up in a microwave easily for 15-30 seconds, and re-melt the cheese all over again!
EZ Dough Recipe (Makes 1 loaf) – This is for sea level, if you live in high altitude you may need to adjust the yeast)
This recipe came in the recipe book from my first breadmaker. We loved it so much, always seemed to be successful, and it used all our food storage, so I quit trying to mess with other recipes. I use it to make my cinnamon rolls, cover a cookie sheet with it to make pizza, quick dinner rolls, scones, fry bread, breakfast pastry, ham and cheese rolls, and my santa bread at Christmas (um…don’t worry, I’ve already asked her to send me the recipe and pictures for this).
EZ Dough White Bread Version
1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil (My preference is the butter, but as long as you use the wheat gluten you can get away without adding any fat, by doubling the amount of wheat gluten to the recpie and omit the butter/oil.)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine. After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations.
EZ Dough Wheat Version
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.
