1teaspoonactive dry yeastI use Edmond's Surebake Yeast
1 ¾ - 2cupsflourapprox 260g
200ghamany kind will do, I used shaved champagne ham from the supermarket deli
½cupgrated cheeseI used mozzarella
Add yeast and water to the bowl of a stand mixer and combine using the dough hook. Allow to sit for 5 minutes for the yeast to activate.
Add the remaining ingredients and knead for 7 minutes on the lowest speed. This can also be done by hand. The dough will be quite sticky - this is good - but add a little more flour if it's too sticky to handle.
Lightly oil a large bowl and once the dough is kneaded, transfer it to the oiled bowl, Cover in gladwrap and put in a warm place to rise until doubled in size (1-2 hours)
Preheat the oven to 200 degrees C.
Once risen, gently punch the dough down and leave it to rest for 10 minutes before rolling it out into a 35cm x 20cm rectangle.
In a small bowl, whisk together the honey and wholegrain mustard and spread all over the rolled out dough.
Lay the slices of ham on the dough and top with the grated cheese. With the long side facing you, gently roll up the dough into a tight log.
With the seam side down, carefully slice the roll into 12 even pieces, placing the rolls into greased muffin tins. You may place them on a regular baking tray but I prefer making them in muffin tins.
Bake for 20 minutes until the cheese has melted and the rolls are golden brown.
Remove from the oven and allow to cool for 5 minutes before serving.