I'm making these today to have on hand for a POOF lunch. They freeze beautiful although reheat best in the oven wrapped in foil rather than a microwave. I put them in a cold oven set at 360 degrees straight from the freezer & they are perfect in 55 minutes. We like them with hot German potato salad & a side of chunky homemade applesauce.

I 'think' I posted this recipe but it's been a couple years ago. There's been a lot of bread baking around here recently so I'm posting this again in case somebody new might like to try them.

HAM IN RYE BUNS

Yield: 12 Buns

1 Tablespoon Active Dry Yeast

Pinch Brown Sugar

1 Cup Warm Water (110-115 degrees)

2 Tablespoons Brown Sugar

4 Tablespoons Unsalted Butter at Room Temperature

1 Teaspoon Salt

1 Egg

3/4 Cup Medium-rye Flour

2 1/2-3 Cups Unbleached All Purpose or Bread Flour

Ham & Sour Cream Filling:

2 Shallots, finely chopped

2 Tablespoons Unsalted Butter

1 Garlic Clove, Minced

1 Pound Smoked or Honey-Baked Ham, ground in a food processor (3 Cups Ground)

1/2 Cup Sour Cream

2 Tablespoons Cognac or Brandy (optional, but very good)

1 Teaspoon White Worcestershire Sauce

2 Tablespoons Capers, drained, or 1/4 Cup Chopped Pecans

1.) In a large bowl or the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, sprinkle the yeast and pinch of sugar over the warm water. Let stand for 10 minutes or until bubbly.

2.) Add the sugar, butter, salt, egg, and rye flour. Mix with a whisk or the mixer to blend. Add 1 cup of the unbleached flour. Beat hard until smooth, about 1 minute. Add the remaining unbleached flour 1/2 cup at a time until soft dough is formed and just clears the sides of bowl, switching to a wooden spoon when necessary if mixing by hand.

3.) Turn the dough out onto a lightly floured work surface and knead until just smooth, about 1-2 minutes, adding 1 tablespoon of flour at a time as necessary to prevent sticking. The dough should be soft. Place the dough in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise in a warm area until doubled in bulk, about 1 hour.

4.) Prepare Ham & Sour Cream Filling: In a medium saucepan, saute the shallots in butter until soft but not brown. Add the garlic and cook only about 1 minute more. Stir in the ground ham, sour cream, Cognac or brandy (if using), Worcestershire sauce, and capers or pecans. Refrigerate until needed, covered.

5.) Turn the dough out onto a lightly floured work surface and roll into a 12" by 16" rectangle. With a sharp knife, divide the dough into twelve 4" squares. Place about 1/4 cup ham filling in the center of each square. Bring the opposite corners together and pinch to seal. Turn over & gently shape into a bun. Be sure the bottom is sealed or the filling will ooze out & make the bun stick to the baking pan.

6.) Grease 12 standard-size muffin cups. Place a bun in each muffin cup, seam side down. Cover loosely with plastic wrap, and let rise in a warm place until the buns are puffy and doubled, about 30-40 minutes. Twenty minutes before baking, preheat oven to 400 degrees.

7.) Bake in the preheated oven until well browned and springy to the touch, about 20-25 minutes. Let stand in the cups for 5 minutes, then, remove to racks to cool.

To bake the rolls a day or more ahead, refrigerate or freeze them, then reheat at 325 degrees on a baking sheet loosely covered with foil. Wrap warm buns in foil to transport.

Or, the rolls may be shaped and filled the night before, covered loosely with plastic wrap, and refrigerated overnight. Let stand at room temperature while preheating the oven for 20 minutes in the morning. Bake as directed.