These rolls are easy to make and using a pasta maker and cookie cutter makes the work even easier. They are delicious and a wonderful appetizer. Variations on this recipe are legion.
These are consistently listed as a traditional Estonian dish. However, many cultures and countries have similar recipes, but Estonian have claimed this dish. I have made a few changes, such as adding a little marjoram to the filling. But I tend to prefer things a bit more savory. You are welcome to not include this ingredient.
Estonian Ham and Cheese Rolls (Bagelid Singi ja Juustuga)
- ¾ cup Whole organic milk
- 5 tbsp Butter, unsalted
- 2 tsp Active dry yeast
- 1½ tbsp Honey
- ¼ cup Lukewarm water
- 1 large egg and 2 egg yolks whisked well
- 4 cups King Arthur all purpose flour
- ¾ tsp Sea salt
- 24 pieces honey baked ham* or prosciutto.
- ½ cup Parmesan cheese grated**
- 4 tbsp Unsalted butterm just melted not hot.
- ½ tsp Marjoram
- ¼ tsp Sea Salt
Assembly, egg wash and cooking
- 2 tbsp Salted butter, melted
- 2 large egg yolks + 1 tsp milk
- Add the milk and butter to a medium size saucepan and bring to a boil. REmove and cool to about 100 degrees F.
- In a large bowl add the yeast, honey and water to the milk and butter mixture.
- Add the eggs and egg yolks to the milk mixture and whisk well.
- Whisk the flour and sea salt well in the bowl of a stand mixer.
- Using a low to medium setting setting on the mixer, add the milk/egg mixture to the flour.
- Once all the ingredients have been incorporated and a good dough ball forms.
- Once all the flour and wet ingredients are well combined pour out onto a flat clean floured surface. Knead well.
- Take the dough ball and place in a EVOO coated bowl, coat the dough ball as well.
- Place in a proofing box and let it raise until double in size.
- You can place the bowl into a refrigerator over night if need be.
- Cut the ham using a cookie cutter, the same cookie cutter you will use to cut the dough.
- Grate the parmesan cheese, you may need more so keep the cheese and grater out.
- In a small bowl add the parmesan cheese, melted butter, marjoram and salt.
Assembly, egg wash and cooking.
- Take the dough and punch it down. Using a pasta maker roll out the dough until it is about 2 mm in thickness. On my pasta machine this is a setting of 4.
- Using a square cookie cutter, about 2.5 inches, cut out squares of dough (and ham).
- Using a brush, paint each dough square with the melted butter. Place one piece of ham on each dough square.
- Add ½-1 tsp of the parmesan filling.
- Roll up the square from one corner and press down firmly to keep they in place.
- AS they begin to cook they will raise and some can open up. Brush each roll with the egg wash, which can help hold all things together.
- Place the rolls on a parchment covered cookie sheet.
- Bake at 350 degrees F, and bak until golden brown. Once cooked remove from the oven and cool on a wire rack.
- Serve at room temperature and enjoy.