Manchego Prosciutto Dinner Rolls

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At the my thanksgiving table the dinner rolls and pies are part of grandma duty.  She makes the best ones and they are requested (demanded!) every year.  But maybe you do not have a roll making grandma, which is a shame so I give you these little buns which are almost as good.  

Manchego and Prosciutto Dinner Rolls

1/4 cup warm water

1 packet yeast

1 tablespoon sugar

1 tablespoon salt

1 tablespoon oil or butter (plus more for brushing later)

2 1/2 cups all purpose flour

1 cup milk

2 oz manchego cheese, grated

2 oz prosciuttto, chopped

Combine yeast and water in a small bowl and let sit 5 minutes.  It should show signs of activity like foam or bubble marks.  In a food processor, fitted with dough blade, combie sugar, salt, oil/butter and flour.  Add yeast mix.  Slowly add milk until dough comes togther.  Process until a smooth ball of dough forms.  Transfer to oiled bowl and turn to coat.  Cover with wrap or towel and set in a warm place to rise.  Let rise 2 hours.  Dough will have doubled in size.  

Sprinkle cheese and prosciutto on very lightly floured surface and knead into dough.  Cut into 8 pieces (or more for slightly reasonably sized rolls)  Form each into a roll shape.  Place in a large skillet and cover.  Give each piece of dough room to expand.  Let rise 1 hour.  Rolls will be doubled in size.  

Heat oven to 400 degrees.  Uncover rolls and brush with oil or melted butter for a ncie crust.  Bake 15 to 20 minutes until very golden brown.  Remove from oven and brush with more butter or oil.  Sprinkle with a pinch of large flaky salt.  Serve warm.