#99 ham and munster buns

2 1/2 tsp yeast
1 tbsp sugar
2 tbsp butter
1/2 cup milk
3 1/2 cups flour
2 1/2 tsp salt
~1 tbsp mustard
~1 tbsp honey
2/3 pound grated Münster
3/4 pound ham (ham steak, diced)

Proof yeast with sugar in 3/4 cup warm water for 5 minutes, or until the mixture is foamy. Melt butter and milk, heat lukewarm. Add the milk and yeast to 3 1/2 cups of the flour (add more flour if it is sticky) and the salt. Stir the dough until it forms a ball, turn it out onto a floured surface, and knead it for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in a buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in bulk.

Turn the dough out onto a floured surface and roll it into a 21- by 14-inch rectangle. Spread mustard and honey on dough and then sprinkle with cheese and ham. Roll up the dough, trim the ends and cut with string into 12 pieces and put in muffin tins. Let buns rise, covered, in a warm place for 45 minutes, or until they are almost double in bulk, and bake them in the middle of a preheated 375°F. oven for 30 minutes, or until they are golden. Run a knife around the buns, lifting them out of the tins, and let the buns cool upside down on a rack.

Recipe adapted from epicurious