Pesto, Parmesan, and Ham Knots

Prepare Basic Sweet Dough recipe: Using a whisk or fork, mix 4 1/2 cups flour, salt, and sugar in a large bowl. Add instant yeast and mix again. Rub or cut in butter into the dry ingredients until incorporated. Mix milk and eggs in another bowl. Pour into flour mixture. Mix until the dough comes together. If the mixture is sticky, add a little more flour.  Transfer dough to a clean, floured work surface and knead for 10 to 12 minutes or until dough becomes smooth and elastic.

Perform the windowpane test: Gently stretch a small piece of dough; if it breaks, continue kneading. The dough is ready when you can stretch it into a thin film without it breaking.

Tuck edges underneath to form a ball and smoothen the top. Rub dough with vegetable oil and place in an oiled bowl. Cover bowl with a damp kitchen towel. Let dough rest until it doubles in size, about 30 minutes to 1 hour.

Once double in size, make an indentation in the dough with your finger; dough should not spring back.
Punch down dough. Add ham, pesto, and cheese. Continue kneading until ingredients are well incorporated.

Transfer to a clean, floured work surface and cut into 20 equal portions, about 80 grams each. Roll each portion into a 10-inch rope.

Take the ends of a rope and tie into a knot. Repeat with remaining dough ropes. Arrange knots on a baking sheet and let rest until knots double in size.

Preheat oven to 350°F.

Brush top of each knot with egg wash. Bake for 20 to 25 minutes. Transfer to a wire rack and let cool. Serve warm or at room temperature.