Yesterday I started a french bread dough and decided to make rolls filled with ham, aged swiss and a poppyseed mustard sauce. Pretty basic ingredients:
- 6 cups all-purpose flour
- 4 packages active dry yeast
- 2 teaspoons salt
- 2 cups Samuel Adams Honey Porter (110 degrees F/45 degrees C)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1.5 pounds Gruyère Special Reserve Aged 1 Year
- 1.5 pounds black forest ham
- one part grated onion
- one part Worcestershire sauce
- two parts yellow mustard
- three parts poppy-seed
- An ungodly amount of butter
Using the porter in place of water was experimental and just added a little more body to the dough. Warmed the porter, added the yeast in a small bowl until it started budding and then mixed in flour, salt, olive oil and garlic powder. After kneading for about 8-10 minutes I coated the dough in olive oil, placed a damp, warm kitchen towel over the bowl and placed it in the oven on “warm.” After an hour, I kneaded and let it rise again for another hour to get that good elasticity (during which time I watched the movie “Wall Street” for the first time 24 years after its initial release… good Machiavellian movie. I’d love to see Charlie Sheen do more dramas like this one. When the dough was done, I then subdivided into 16 small pieces.
Now for the fun part. I started the classic mustard mix by dissolving the grated onions and melting down two sticks of butter in a small pan– eventually adding the Worchestershire sauce and mustard.
Rolling one of my 1/16 dough pieces into a circle I started laying down the ham and pieces of cheese over top. The mustard poppyseed sauce I added last (so that it would cook on the bottom and prevent any volcanoes from erupting given the amount of cheese and butter in these guys).
Final product? Warm French rolls filled with delicious ham and cheese and lathered in a mustard poppyseed sauce from my childhood!
