Estonian Ham and Cheese Rolls

Directions

1. Dough:
   In a saucepan set over medium high heat, combine milk and butter and bring to a boil, then remove from heat and allow to cool.
2. In a bowl, combine the yeast, sugar, and water and stir until the mixture becomes foamy, about 5 minutes.
3. Add the milk mixture, beaten eggs, and salt to the bowl and mix well with a wooden spoon.
4. Stir in the flour, one cup (120 g) at a time, stirring thoroughly after each addition.
5. Transfer the dough to a flour-covered surface and knead it until it has become smooth and elastic, about 10 minutes, adding flour as necessary to prevent sticking.
6. Place the dough in a buttered bowl and dot it with additional butter then cover the dough with a cotton cloth and let it rise in a warm place for about 1–2 hours until it has about doubled in size.
7. Punch down dough and knead a second time.
8. Rolls:
   On a clean, floured surface, roll out the dough.
9. With a sharp knife, cut the dough into 24 3–inch (7.6 cm) squares.
10. Assemble the rolls by placing one slice of ham on each dough square, followed by about ½ teaspoon (2.5g) grated Parmesan cheese.
11. Drizzle each square with butter before rolling into a narrow cylindrical shape.
12. Preheat the oven to 350°F (176°C) and grease two large baking sheets.
13. Arrange the rolls on baking sheets, spaced well apart.
14. In a small bowl beat together the egg and milk then brush this on the rolls.
15. Let rolls set for about 20 minutes.
16. Bake for 30–40 minutes until golden brown.