by Heather Harris Brady
These little sandwiches are one of my mother-in-law’s go-to recipes. They are great for picnics and any meal when you need to get food on the table fast. It also scales up well for things like open houses and graduation parties. I thought I’d feature it now as they are an ideal way to use the upcoming leftover Easter ham. While we usually have them with ham and swiss, they would work with anything.
My mother-in-law makes them all up in advance and rolls them in tubes of aluminum foil (three buns per roll). Then they can wait in the fridge until you need them.
Silver Dollar Sandwiches, Makes about 24 mini sandwiches
- 1 c. milk
- 1 c. water
- 1 pkg. fast-rising yeast
- 2 T. melted butter
- 4-1/2 c. unbleached all-purpose flour
- 1/3 c. sugar
- 8 oz. cheese, cut into 24 cubes
- 1 lb. ham slices
Warm the milk and water to lukewarm, then stir in the yeast and sugar. Stir in the flour and let rise until doubled in bulk.
Punch down and knead for five minutes, adding up to another cup of flour if necessary to achieve a smooth, soft but not sticky dough.
Grease baking pans and divide the dough into balls just smaller than a golf ball. Let rise until doubled.
Preheat the oven to 375 and bake for about 20 minutes, until golden brown. Brush the tops with melted butter as soon as they come out of the oven.
Move the rolls to a rack to cool. Split the buns in half.
Add a slice of ham and a cube of cheese to each one.
Roll in sets of three in aluminum foil if you are going to heat them in the oven. Otherwise wrap in plastic wrap and store them in the refrigerator.
To reheat: Preheat the oven to 375 and heat through (about 10 minutes). Otherwise microwave unwrapped sandwiches on a plate for about 45 seconds. Serve hot and melty.
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