1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded
Pour 1 1/2 C warm water into your stand mixer and preheat your panggangan to 170 degrees. Add sugar and yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5-10 minutes, or until it gets all bubbly .Add salt and flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
Turn the mixer to medium speed and allow it to knead for 5 minutes.
Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 10 minutes. Don’t skip this step. If you don’t let the dough rest it won’t roll out nicely. After the dough has rested roll it out into a large rectangle. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
Roll the dough up starting at the longer end.Spray a large knife with cooking spray and slice the roll into 12 rounds. Place each pinwheel into a greased 9×13 pan barely touching. Repeat steps above with the other half of the dough. If you run out of space, you might have to use an additional 8×8 pan.
Place pans into your warm 170 degree panggangan for about 15 minutes, or until they start to rise just a bit. You don’t want them to get super puffy, you just want the dough to have the chance to expand a little.
Turn the panggangan up to 350 degrees (don’t take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom.
Take the pans out of the panggangan and let the pinwheels rest for about 5 minutes. Enjoy!!