Maple Ham & Cheddar Buns

Directions

1. In a small saucepan whisk together the ½ cup whole milk and 3 tablespoons bread flour. Be sure there are no lumps. Over medium heat cook the mixture until it becomes paste-like (about 2 minutes), do not burn or brown.
2. Remove the mixture from heat and transfer to a mixing bowl.
3. Immediately add the remaining dough ingredients to the mixing bowl in the order listed. Using a dough hook mix on low speed to combine ingredients.
4. Increase speed to medium and mix for about 10 minutes, the dough will become smooth and elastic. Remove dough from the bowl, shape into a ball, return to the bowl and cover with plastic. Allow dough to rise in a warm location for 1 hour, it need not double in size but should be puffy.
5. On a lightly floured surface roll the dough into a large rectangle about 10 inch x 14 inch. Leaving a ½ inch strip on the long side uncovered, spread Ben’s Maple Cream evenly over the dough. If the maple cream is not spreadable warm and stir it a bit over low heat or in the microwave.
6. Layer thin slices of ham and shredded cheese over top of the maple cream.
7. Roll up the dough, starting on the long side end with the filling to the edge (you will seal the roll with the bare end). Pinch the seam together to seal.
8. Cut the log into 8 equal pieces, creating mini rolls about 2 inches long. A serrated knife works best to gently cut the dough and filling. Set the 8 sections on a parchment lined baking dish or tray with edges, make sure to leave at least 2-3 inches between each roll as they will expand.
9. Cover gently with plastic wrap and let rise for at least 30 minutes.
10. Preheat the oven to 350 degrees F. Remove plastic from the rolls and brush with melted butter. Sprinkle on some cheddar and everything bagel seasoning. Bake for 15-20 minutes until golden brown and cooked through.
11. Remove from the oven, let cool for 5 minutes to set before serving.