Ham and Corn Mayo Buns

1

Following the steps in the instruction manual, prepare the dough using the ingredients listed.

2

When the DOUGH course completes, remove the dough and divide into 16 equal pieces and shape each into a ball. Cover with a cloth and allow to rest for 20 minutes.

3

Place dough on a lightly floured board. Use a rolling pin to flatten each dough into a circle, 1/2 inch larger than the lunch meat. Center lunch meat on the dough. 

4

Roll up into a tube and pinch the ends of dough to seal. 

5

Bring the two ends of the cylinder together like a ring and pinch ends together to seal.

6

With seamed side facing down, press flat on cutting board. Make an incision lengthwise and butterfly open. 

7

Place buns on a parchment paper lined baking pans.  

8

Cover with plastic wrap (to keep the surface of dough from drying out), and allow to rise for 30 to 40 minutes or until size doubles. 

9

Make the corn filling. Drain canned corn, then mix with mayonnaise in a bowl. Place mixture at the center of each bun. 

10

Make egg glaze in a separate bowl. Mix eggs and water, then lightly brush glaze on bread dough.

11

Bake in an oven preheated at 375°F for 10 to 15 minutes, or until golden brown. 

12

Transfer the baked buns to a wire rack and sprinkle over parsley flakes.