Toasted Cumin Brioche Rolls with Ham, Cheese and French Mustard
Two Dozen Rolls
5 cups bread flour
2 tsp fine sea salt
6 Tbsp toasted cumin seeds
4 Tbsp granulated sugar (divided 1 Tbsp and 3 Tbsp)
½ cup warm whole milk
½ cup sour dough starter (optional)
4 tsp active dry yeast
5 large eggs
16 Tbsp unsalted butter, room temperature, cut into 1 Tbsp pieces
14 pieces of thinly sliced ham
14 pieces of thinly sliced cheese (Swiss, cheddar, or even American – you want the slices pliable so they will easily roll in the dough)
6 Tbsp of your best mustard
1) In a four-cup glass measuring bowl, whisk together the warm milk, sour dough starter, 1 Tbsp of sugar and the dry yeast. Set aside to bloom for 5-10 minutes.
2) Toast the cumin seeds in a small sauté pan until you hear them begin to pop. Remove them from the heat to cool briefly.
3) In the bowl of a standing mixer, stir together the bread flour, salt, cumin seeds and the remaining 3 Tbsp of sugar.
4) Switch to the dough hook. In a small bowl, whisk together the five eggs. Add the eggs to the dry mix. Pour in the bloomed yeast mixture. Mix on medium speed with the dough hook to form a soft, elastic dough.
5) With the mixer on low, add the butter, one Tbsp at a time, until fully incorporated and the dough is shiny and soft to the touch.
6) Scrape the dough into a large butter-greased bowl and cover with plastic wrap until the dough is doubled in size (about one hour).
7) Heat your oven to 375 degrees and line two muffin pans with paper liners (preferably tall and homemade – very easy to make!!!)
8) Once the dough is fully risen, turn it out onto a lightly flour-dusted surface and divide in half. Roll the first half into a 12x20 inch rectangle. Spread 3 Tbsp of the mustard onto the dough rectangle leaving a clean 1” border on all sides. Lay out half the cheese slices on the dough and then lay out half the ham slices. Roll the dough, jelly-roll fashion, and seal the edges. With a serrated knife, slice the dough roll into twelve rounds. Place each roll into a liner in the muffin pans. Cover the pans loosely with plastic wrap and let rise again while your oven preheats.
9) Bake one tin at a time for 25 to 28 minutes until the tops are golden and firm to the touch.
