Chesse and Ham Roll

I bought a Agnes Chang baking book when I was in Malaysia,I rarely refer to her recipe until now. I tried her recipe with some adaptation on the ingredients and find it's really good!! The bun is really soft and moist even after days. I definitely going to use this recipe again with others ingredients for future baking.

Ingredients:(A)

500 gm bread flour (sifted)
1 tsp bread improver *optional*
220 ml whole milk
1 tsp salt
1 tbsp instant yeast
100 gm granulated sugar
1 egg

(B)

45 gm butter/margarine (softened)

Ingredients(C)

1/2 lb sliced ham (cut oblong 2x4)
1/2 lb sliced cheddar cheese (cut 1/2 each pieces)

Method:

1:Combine all ingredients (A) in a mixing bowl using bread hook to knead and mix into a smooth dough.

2:Add (b) and continue to knead until gluten has developed and it can stretched into a very thin layer.

3:Cover the dough with a piece of damp cloth or cling plastic wrap and leave to rise until it double in bulk on your kitchen counter or overnight.(my kitchen is cold so I leave it overnight)

4:When it's risen double , punch the dough down and knead again until smooth.

5: Divided into desired portions and shape into balls. But I divided the dough into 1/2 and store the other 1/2 in fridge for other ingredients next days ,wrapped with plastic cling wrap tightly.

6: Roll the dough with rolling pin into rectangular shape about 1/4 inch thick.

7:Use ingredients (C) lay 2 piece over each others onto the center of the dough.Then roll up from the long end like a Swiss roll.Cut each piece about 2-3 inch and lay dough side down on the parchment paper baking sheet.Repeat until all dough done.

8:Leave the cut dough with ham and cheese to rise until doubles in bulk.

9: Preheat oven to 350F. Glaze the top of dough with egg wash before bake in the oven for 15-20 or until golden brown.

10: Remove from oven, serve warm.

Note:

You can keep this rolls in air tight container for 3-4 days,the roll is still soft and moist. As for the dough only use half portion and use the other half for other ingredients.