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1
In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, water and oil to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add one egg white and egg; beating until smooth. Stir in enough remaining flour to form a soft dough.
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Punch dough down. Turn onto a lightly floured surface. Cover and let stand for 15 minutes.
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4
Meanwhile, place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes. Drain.
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5
Divide dough into 24 pieces; roll each piece into a 5-in. circle. Place a few pieces of asparagus, a cheese cube and a tablespoon of ham in the center of each circle. Wrap dough around filling, pinching seams to seal. Place rolls, seam side down, 2 in. apart on
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6
coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes.
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7
Beat remaining egg white; brush over rolls. Bake at 350u00b0 for 18-20 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers.
