Cheese and ham rolls

Dough
50 g butter
50 g yeast
50 ml lukewarm water
200 ml junket
1 tsp salt
1 tbsp Dansukker Light Syrup
2 eggs
480-540 g wheat flour

Filling
9 large or 18 small slices of smoked ham
18 slices of cured cheese (e.g. Emmental)
18 pieces red pepper

Glazing
1 egg

1. Melt the butter in a saucepan.

2. Dissolve the yeast in a bowl of lukewarm water.

3. Add the junket, melted butter, salt, light syrup, eggs and most of the wheat flour. Knead the dough.

4. Allow the dough to rise under a tea towel for approx. 30 minutes.

5. Turn out the dough onto a floured surface. Knead until smooth and supple.

6. Roll out the dough into a ½ cm thick square. Cut out 9 small squares. Divide them diagonally into 18 triangles.

7. Place a piece of ham and cheese and a piece of red pepper in each triangle and roll them up towards the point.

8. Set the oven at 250°C.

9. Place the rolls on a baking tray lined with baking paper. Allow to rise for 20 minutes.

10. Glaze with whisked egg and bake for 10-15 minutes in the middle of the oven until golden-brown.