Ham & Gruyère Breakfast Buns
Recipe type: Baked Goods, Breakfast, Brunch
Cuisine: French
Serves: 6
Imagine everything you love about a croque monsieur sandwich swirled and baked into a soft, savory breakfast bun!
  • 1½ c. All-Purpose Flour
  • ½ tsp. Salt
  • Black Pepper
  • 1½ tsp. Sugar
  • 1⅛ tsp. (1/2 packet) Instant Yeast
  • ½ c. Milk, warm
  • 2 Tbsp. Butter, melted and slightly cooled
  • 2 Tbsp. Butter
  • 2 Tbsp. All-Purpose Flour
  • ⅔ c. Milk
  • Nutmeg
  • 1 Tbsp. Dijon Mustard (or to taste)
  • ¼# Gruyère, grated (about 1 c.)
  • ⅓# Black Forest Ham, thinly sliced (about 6 slices)
  • 1 Egg
  1. Combine flour, salt, a few grinds of black pepper, and sugar in the bowl of an electric mixer. In a small bowl or liquid measuring cup, combine yeast and warm milk and stir to dissolve. Add milk mixture and melted butter to the dry ingredients and mix with the paddle attachment until a shaggy ball has formed. At this point, switch to the dough hook attachment and "knead" for 5-6 minutes until smooth ball has formed. Place in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and place in a warm, draft-free location until it doubles in volume.
  2. While you wait for the dough to rise, prepare the béchamel sauce. In a small saucepan set over medium heat, melt the butter. Add the flour and whisk until the mixture is lightly golden, about 5 minutes. Slowly whisk in the milk. Cook over medium-low heat, constantly stirring, until the sauce is smooth and quite thick, about 5 minutes. Remove from heat, season with salt, pepper, a pinch of nutmeg, and Dijon mustard. Allow to cool completely.
  3. To form the buns, turn the dough out onto a floured counter and roll into an 8 x 16 in. rectangle. Spread the béchamel sauce in a thin, even layer over the dough. Cover with slices of ham and sprinkle with the grated cheese. Roll into an 8 in. log and, using a serrated knife, gently cut the log into 6 even sections. Place the rolls into a cake or pie pan, lined with parchment paper. Cover and allow to rise at room temperature for 2 hours or in the refrigerator overnight. If refrigerating them overnight, allow the rolls to sit at room temperature for an hour or so in the morning before baking.
  4. Preheat oven to 350°. Whisk the egg with 1 Tbsp. of water and brush over the tops of the rolls. Bake until tops are golden and the cheese has melted, 30-35 minutes. Allow to cool for 5-10 minutes before serving.
Recipe by strawberryplum at http://www.strawberryplum.com/ham-gruyere-breakfast-buns/