Swiss & Ham Rolls

1: Warm milk in a small saucepan over low heat, stirring constantly. Remove from heat when warm (do not allow it to boil!).

2: Add milk, flour, sugar, butter, eggs, salt, and yeast to a standard bread machine and select the 'dough' setting.

3: When dough is ready, approximately 1½ hours later, transfer to a lightly floured surface. Roll into a large rectangle ~ ½–¾ inches thick. Cover dough with mustard, then red onions, then layer on the ham and gruyere.

4: Starting from the long end, roll dough into a tight spiral. Slice the log into 12 1-inch pieces. Transfer slices to a greased 9x13-inch baking dish.

5: Heat oven to 170°F and place the dish in the oven to rise for 20 minutes.

6: Remove the pan from oven and increase temperature to 375°F.

7: In a small bowl, combine melted butter, garlic salt, and poppy seeds. After rising, brush each roll with butter mixture and bake for 15 minutes or until golden brown. Serve warm.