2 cups warm water
1 tablespoon sugar
2 packages dry yeast
2 teaspoons salt
4 1/2 cups (about) flour
2 pounds of cooked turkey ham or regular ham (extra lean), ground or finely chopped
1 egg white
In a large mixing bowl, combine water, sugar and yeast. After the yeast has softened, stir in 2 teaspoons salt. Beat in 4 cups of regular or high gluten flour, one cup at a time. Add 1/2 cup more flour to knead by machine or hand. Add more flour if needed.
Knead firmly and thoroughly until smooth and elastic. Form into ball and place in clean, warm bowl. Spray with nonstick cooking spray and turn to coat. Cover with damp towel and let rise until doubled. Punch dough down lightly and divide into 4 roughly equal parts. Let rest 10 minutes. Roll each on a lightly floured surface to a 10″x18″ rectangle.
Sprinkle each rectangle with the chopped ham. Roll rectangles along longest sides into rolls. Place each roll on a baking sheet which has been sprayed with nonstick cooking spray, or sprinkled with cornmeal. Carefully slash tops diagonally in several locations. Mix egg white with a tablespoon of water, then paint tops of loaves with half of the mixture. Let rise until doubled.
Bake loaves at 350*F for 20 minutes. Paint tops with remaining egg white mixture, then bake about 20 more minutes or until done. Cool on racks before serving.
Cut each loaf into 10 slices. Nutrient data per slice, based on 40 slices total.
Recipe was submitted by Nikki S. She stated that it was a Bed and Breakfast recipe