Horn med skinke og ost (Ham and Cheese Crescent Rolls)
These ham and cheese crescent rolls have a classic and flavorful filling, surrounded by a delicious and fluffy dough, creating a pastry that you won't be able to resist!
Ingredients
- 100 ml milk
- 100 ml water
- 2 tsp instant yeast (2.25 tsp active dry yeast, 15-20g fresh yeast)
- 1 tbsp sugar
- 1 tsp salt
- 400 grams bread or all purpose flour
- 28 grams unsalted butter, softened
- 150 grams cheese, grated
- 125 grams ham (slices or cubes are fine!)
- Egg for egg wash (you can also use melted butter instead!)
- Everything bagel seasoning, sesame seeds, dried garlic, etc. for sprinkling on the top!
Instructions
- To prepare the dough: heat up the milk and water, either in the microwave or in a saucepan, until it is "fingervarm" (finger warm), meaning it should feel warm to the touch but not hot. You don’t want to kill the yeast! Add the yeast along with the sugar (1 tbsp) and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. (If your yeast doesn’t do anything, it may be expired. Check the expiration date on the package and start over with new yeast!)
- Add the flour, softened butter, and salt to the yeast mixture - combine in a large bowl or in the bowl of stand mixer.
- Once roughly combined, knead on a work surface for about 10 minutes until soft and smooth, or knead for 10 minutes in a stand mixer using the dough hook attachment. The dough shouldn't be sticking to your hands or the sides of the bowl, so make sure to add a little bit more flour if it's too sticky!
- Cover the dough and let rise in a warm place for 45 minutes to a hour.
- Once the dough has about doubled in size, turn the dough out onto a clean work surface. Divide into 12 equal pieces - you can weigh each piece if you want them to be even!
- Use your hands to pull the dough into a triangular shape and roll it out flat.
- Add ham and cheese to the wider end of the triangle, about 2 tablespoon's worth of grated cheese (although we usually just grab some with our hands and adjust as needed) and usually a little less than a tablespoon's worth of ham (we also don't really measure this but roughly divide the amount of ham that we have into 12 portions to distribute evenly).
- Roll the triangle up to the point, enclosing the ham and cheese well. Turn in the ends of the dough to achieve the "horn" or "crescent" look.
- Place the pastries on two parchment paper lined baking sheets (6 on each) and cover and let them rise again for 45 minutes.
- Preheat your oven to 350F (175C).
- Once the pastries have risen, brush the tops of the pastries with an egg wash or melted butter, then sprinkle on the seasonings of your choice - we like to use everything bagel seasoning or dried garlic, or even just sesame seeds!
- Bake for 12-15 minutes until golden. Enjoy!