1. Prepare the Dough

• In a large bowl, whisk together the bread flour and salt. Set aside.
• In another bowl, mix the yeast, sugar, and warm water. Allow the mixture to sit for 10 minutes until foamy. This is called proofing the yeast—if it doesn’t foam, your yeast may be inactive.
• Gradually pour the yeast mixture into the flour mixture, stirring until a dough forms.

2. Knead the Dough

• Knead the dough on a floured surface for about 10 minutes until it is smooth, elastic, and slightly sticky. If the dough is too sticky to handle, add more flour 1 tablespoon at a time (up to 1/4 cup).
• Shape the dough into a ball.

3. Let the Dough Rise

• Lightly grease a large bowl with the oil and place the dough ball inside. Cover with a tea towel or plastic wrap.
• Let the dough rise in a warm, draft-free area for 1 hour, or until it has doubled in size. (The oven with the light on works well.)
• Punch down the dough, reshape it into a ball, and allow it to rest for another 10 minutes.

4. Divide and Shape the Dough

• Divide the dough into 8 equal pieces. For accuracy, you can weigh the dough; each piece should be approximately 100 g.
• Roll each piece into a ball, cover with a tea towel, and let rise for another 10 minutes.

5. Fill the Rolls

• Flatten each ball into a circle. Add a small amount of shredded cheese, a dab of mustard, and a slice of ham.
• Fold the edges of the dough over the filling and pinch to seal. Use a moistened finger to ensure any loose edges adhere. Shape the filled dough into a smooth ball.

6. Boil the Rolls

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Bring a large pot of water to a boil. Working in batches, boil each roll for 1–2 minutes per side. Longer boiling times result in chewier rolls.
• Remove the rolls from the water and place them on a wire rack to drain briefly.

7. Add Toppings

• In a small bowl, mix the sesame seeds, poppy seeds, garlic, and onion.
• Place the boiled rolls on the prepared baking sheet and sprinkle the seed mixture evenly over the tops. The moisture from the rolls will help the toppings stick.

8. Bake the Rolls

• Bake for 12–15 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool for 15–20 minutes before serving.

Tips for Success

• Filling Tips: Use the ham as a “liner” to help prevent the cheese from escaping during baking.
• Boiling: Keep the rolls from sticking together by boiling them in small batches. Boiling is essential for creating the chewy texture.
• Toppings: If the seed mixture doesn’t adhere well, brush the rolls with a little beaten egg before sprinkling the toppings.
• Resting the Dough: Don’t skip the resting stages—they help the dough relax and rise properly for the best texture.