To make the dough for your rolls, first activate the yeast by stirring into the warm milk and letting it sit for 5-10 minutes. While it is activating, combine the flour, sugar and salt. Add the egg and butter and stir. Last, add in the activated yeast with the milk and combine until smooth.
On a floured surface, knead the dough just a few times until stable. Place in an oiled bowl to proof for 1 ½ hours.
If you can find a chilled, raw pizza dough at the supermarket, that could be an alternative to making a fresh dough.
Once the dough is risen, roll it out on your floured surface again into a rectangle, about 15x11 inches. Top with ham and cheese slices. Starting on the long side of the rectangle, roll up the edge tightly.
When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish. Allow to proof again for at least an hour in a warm spot. The rolls will enlarge and touch each other by the time they are baked.
Preheat the oven to 160 degrees C.
To make the glaze before baking, combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a small saucepan over medium heat.
Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
Bake uncovered for 25 minutes until golden and browned. Serve warm and enjoy.
If you’d like to make these a day ahead before baking, they can be refrigerated before the second proofing process. Allow to proof the next day before baking.
