Ham and Swiss Rolls

This is my basic recipe for pizza dough and cinnamon rolls. It's awesome to freeze for a quick pizza meal! With just 4 ingriedients it's really impossible to mess up! 

For the ham and Swiss rolls I used only 1/2 the dough. 

Dough

4 cups of flour of choice (I recommend whole wheat or white wheat)

2 cups hot water

1 tbsp yeast

2 tbsp local honey

Himalayan salt to taste

1. Mix yeast with hot water and allow to sit for a few minutes till frothy looking. 

2. Use a paddle attachment with mixer. 

3. Add honey to hot water and slowly add to water mix to flour and salt. 

4. Add more flour when mixing to make sure dough forms a ball or is not sticking to sides. 

5. Cover and allow to sit about a hour. Push down and allow to rise again or split dough and roll out to a 9x13 size for ham roll ups. Freeze other half of dough or refridgerate for a few days for later use. 

1 lb fresh nitrate free deli ham thinly sliced 

12 slices of Swiss cheese 

6 tbsp organic unsalted butter

2 tbsp local honey

1 tbsp liquid aminos

1 tbsp spicy mustard or regular mustard

1 tbsp poppy seeds

1. With dough rolled out, place a layer of Swiss cheese then all the ham in a top layer. 

2. Gently roll up and push end of dough tightly to seal. 

3. With a serrated knife cut into 1 inch pin wheels. Place in a greased 9x13 baking dish. (Makes about 12 rolls) 

4. Melt butter with mustard, aminos and poppy seeds. Drizzle on top of rolls. 

5. Bake at 350 for about 40 minutes. Or till top is slightly browned. 

(Can be stored in fridge or frozen till ready to cook.)

Enjoy!