Mini Ham and Cheese Sourdough Rolls

I wanted to make some ham and cheese rolls or  bread or something for social hour. I came up with Mini Ham and Cheese Sourdough Rolls.

Rolls:

• 16 ounces sourdough starter
  (or 8 ounces flour, 8 ounces water, and 1/2 teaspoon yeast)
• 6  ounces warm water 
• 2  tablespoons sugar
• 2  teaspoons instant yeast or active dry yeast
      
• 2 large eggs  
• 6  tablespoons oil
     
• 2  teaspoons salt
• 1/2 cup instant mashed potatoes (or potato flakes)
• 1/2 cup nonfat dry milk powder
     
• 21 ounces All Purpose Flour
        

Filling:

• 8 ounces ham, diced small 
• 8 ounces swiss, shredded or diced small

Spread:

• 4 Tablespoons butter, softened
• 4 tablespoons cream cheese, softened
• 2 tablespoons brown sugar
• 1 tablespoon Worchester sauce
• 2 tablespoons Dijon mustard
  (or 2 tablespoons yellow mustard + 2 teaspoons horseradish)
• 2 tablespoons poppy seeds
• 2 tablespoons dried onion flakes

Instructions:

1. Mix sourdough starter, yeast, sugar, and about 1 cup of flour into the warm water in a stand mixer bowl. 
2. Let the yeast proof for 5 to 10 minutes.
   (I find this brief proofing really helps the rising of enriched breads. )
3. Mix oil and eggs together, stir into the yeast mixture. 
4. Stir in the milk powder, dry instant potatoes and salt.
5. Add in the flour.
6. Knead the dough to form a smooth ball that is lightly sticky (6 or so minutes)
7. Scoop out dough, spray bowl with cooking spray, and return dough to bowl.
8. Cover bowl, and let the dough rise until doubled, or about 60 to 90 minutes.
   (My dough rose well in about an hour, the initial proofing of the the yeast helps.)
9. Preheat oven to 350.
10. Spray two 24 well mini muffin pans with cooking spray.
11. Divide dough in half. 
12. Roll one dough piece out into a 12 x 18 " rectangle.
    (Knead down the second dough piece back in bowl, cover, and let it sit until you are ready to bake the second set of rolls.)
13. Spread 1/2 of spread on dough, sprinkle on 1/2 of the ham and 1/2 of the cheese.
    (Sometimes I wait and add the ham and cheese directly to wells.)
14. Make 48 pieces - slice dough in half, divided each half into thirds, and divide each third into 8 pieces is what works best for me.
15. Gather each piece with associated toppings and press into a well of a mini-muffin pan.
    (If not topped, press each piece into a mini muffin well, then add 1 teaspoon of ham and 1 teaspoon of cheese.)
16. Bake for 11 minutes, then rotate pans on shelves and bake another 10 minutes until the edges are golden brown.
17. Pop the rolls out of the pan, let cool for at least a few minutes on a wire rack.
18. Make the second set of rolls with the second dough piece, refreshing cooking spray in wells, and then starting with step 12, rolling out the dough._
19. Serve warm or room temperature
    

Carole's Notes:

We liked these! It makes a lot - you might use the second dough piece for a bread.
The recipe was adapted from
https://carolelikesroundfood.blogspot.com/2017/06/mini-poppy-seed-onion-rolls-and-onion.html