Breadmakers Recipes

Ham and Corn Mayo Buns

Zojirushi Recipe – Ham and Corn Mayo Buns

This popular Japanese deli bread is made of buttery bread roll that is filled with ham, corn and mayonnaise. It makes a savory snack or a convenient lunch! Making these are easy with a Zojirushi breadmaker.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Ham and Corn Mayo Buns  IngredientsHome Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Ham and Corn Mayo Buns  Ingredients

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Ham and Corn Mayo Buns  Ingredients

Ingredients (for BB-PDC20, makes 16 buns):
Dough:

  • 210g (approx. 210mL) milk
  • 50g or 1 large egg, beaten
  • 433g (3-1/3 cups) bread flour
  • 42g (3-1/2 Tbsp.) sugar
  • 5g (1 tsp.) salt
  • 57g (2 oz.) unsalted butter
  • 3g (1 tsp.) rapid rise yeast

For Dusting:

  • All purpose flour

Filling:

  • 16 slices lunch meat, approx. 5" diameter
  • 15.25 oz. canned whole kernel corn
  • 1/2 cup mayonnaise

Egg Glaze:

  • 50g or 1 large egg, beaten
  • 18mL (4 tsp.) water

Topping:

  • 1 Tbsp. dried parsley flakes

              Ham and Corn Mayo Buns Step 1
1

Following the steps in the instruction manual, prepare the dough using the ingredients listed.


              Ham and Corn Mayo Buns Step 2
2

When the DOUGH course completes, remove the dough and divide into 16 equal pieces and shape each into a ball. Cover with a cloth and allow to rest for 20 minutes.


              Ham and Corn Mayo Buns Step 3
3

Place dough on a lightly floured board. Use a rolling pin to flatten each dough into a circle, 1/2 inch larger than the lunch meat. Center lunch meat on the dough. 


              Ham and Corn Mayo Buns Step 4
4

Roll up into a tube and pinch the ends of dough to seal. 


              Ham and Corn Mayo Buns Step 5
5

Bring the two ends of the cylinder together like a ring and pinch ends together to seal.


              Ham and Corn Mayo Buns Step 6
6

With seamed side facing down, press flat on cutting board. Make an incision lengthwise and butterfly open. 


              Ham and Corn Mayo Buns Step 7
7

Place buns on a parchment paper lined baking pans.  


              Ham and Corn Mayo Buns Step 8
8

Cover with plastic wrap (to keep the surface of dough from drying out), and allow to rise for 30 to 40 minutes or until size doubles. 


              Ham and Corn Mayo Buns Step 9
9

Make the corn filling. Drain canned corn, then mix with mayonnaise in a bowl. Place mixture at the center of each bun. 


              Ham and Corn Mayo Buns Step 10
10

Make egg glaze in a separate bowl. Mix eggs and water, then lightly brush glaze on bread dough.


              Ham and Corn Mayo Buns Step 11
11

Bake in an oven preheated at 375°F for 10 to 15 minutes, or until golden brown. 


              Ham and Corn Mayo Buns Step 12
12

Transfer the baked buns to a wire rack and sprinkle over parsley flakes.


              Ham and Corn Mayo Buns Step 13
13

Enjoy!

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