Ham And Cheese Kolache

For Dough

• 3-3 1/2 cups all-purpose flour
• 1/4 cup grated parmesan cheese
• 1 tablespoon sugar
• 1 envelope fleischmann fast rising yeast
• 1 teaspoon salt
• 1 cup water
• 2 tablespoons butter or margarine
• 1 egg, large

For Filling

• 1 cup diced ham
• 1/2 cup shredded swiss cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons Dijon mustard

For Egg Glaze

• 1 egg white
• 1 tablespoon water

Directions

1. 1

   Ham and Cheese Filling: In a bowl, combine 1 cup diced ham, 1/2 cup shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard.

2. 2

   Stir to blend well.

3. 3

   Refrigerate until ready to use.

4. 4

   For Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water.

5. 5

   Beat lightly to blend.

6. 6

   For kolaches:In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt.

7. 7

   Heat water and butter until very warm (120º to 130ºF).

8. 8

   Gradually add to flour mixture.

9. 9

   Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

10. 10

    Add egg and 1 cup flour; beat 2 minutes at high speed.

11. 11

    Stir in enough remaining flour to make a soft dough.

12. 12

    Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

13. 13

    Cover; let rest 10 minutes.

14. 14

    Divide dough into 16 equal pieces; shape each into a ball.

15. 15

    Cover; let rest 15 minutes.

16. 16

    Place balls on greased baking sheets 2 inches apart.

17. 17

    Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside.

18. 18

    Fill with Ham and Cheese filling.

19. 19

    Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

20. 20

    Brush surface of dough with Egg Glaze.

21. 21

    Bake at 375ºF for 15 minutes or until done.

22. 22

    Remove from sheets; serve warm.

23. 23

    Refrigerate leftovers.

24. 24

    BAKING TIP:When you use two baking sheets or pans in the same oven, be sure to stagger them.

25. 25

    Heat rises and stacking one pan directly above another causes the bottom pan to bake faster than the top.

26. 26

    Bakers should also rotate the sheets (top to bottom and bottom to top) and turn the sheets 180 degrees (back to front) halfway through baking.