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1
Ham and Cheese Filling: In a bowl, combine 1 cup diced ham, 1/2 cup shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard.
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2
Stir to blend well.
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3
Refrigerate until ready to use.
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4
For Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water.
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5
Beat lightly to blend.
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For kolaches:In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt.
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7
Heat water and butter until very warm (120u00b0 to 130u00b0F).
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8
Gradually add to flour mixture.
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9
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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10
Add egg and 1 cup flour; beat 2 minutes at high speed.
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11
Stir in enough remaining flour to make a soft dough.
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12
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
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13
Cover; let rest 10 minutes.
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14
Divide dough into 16 equal pieces; shape each into a ball.
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15
Cover; let rest 15 minutes.
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16
Place balls on greased baking sheets 2 inches apart.
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17
Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside.
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18
Fill with Ham and Cheese filling.
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19
Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
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20
Brush surface of dough with Egg Glaze.
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21
Bake at 375u00b0F for 15 minutes or until done.
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22
Remove from sheets; serve warm.
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23
Refrigerate leftovers.
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24
BAKING TIP:When you use two baking sheets or pans in the same oven, be sure to stagger them.
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Heat rises and stacking one pan directly above another causes the bottom pan to bake faster than the top.
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Bakers should also rotate the sheets (top to bottom and bottom to top) and turn the sheets 180 degrees (back to front) halfway through baking.
