Ingredients approximately 20 buns:
15 oz 4.5 dl milk, 4 tablespoon granulated sugar, 1 1/4 oz/4 dkg cake of yeast, 2.2 lbs/1 kg BL-80 white bread flour, 2 eggs, 2/3 teaspoon salt, 3-4 oz 10 dkg butter or margarine
For rolling out dough:
all purpose flour
Greasing baking sheet:
3/4 tablespoon/2 dkg butter or margarine
Basting dough:
1 egg
Filling:
20 thin slices sandwich ham
Horseradish Cream:
4 oz 10 dkg butter, 2 heaping tablespoon/5 dkg all-purpose flour, 1 2/3 cup/4 dl milk, 1 level teaspoon salt
4-5 tablespoon mild horseradish, ground black pepper, powdered sugar, lemon juice

Warm the milk and sugar,crumble the yeast into mixture. Add 2-3 tablespoon flour, cover, set in a warm place and let rise about 20 minutes. Pour into a large bowl, sprinkle
remaining flour over it. Add eggs, salt and melted, but not hot, butter and knead about 10 minutes. Cover and let rise in a warm place until double in bulk. Invert bowl onto a floured board, roll dough into a rather thick strand and divide into 5 parts. Roll out into 8”-10”/20-24-cm rounds and cut each into 4 triangles. Roll up starting at the tips (opposite from traditional crescents). Fold the ends slightly under the crescents, place on a buttered baking sheet and let rise for an additional hour.
Brush tops with beaten egg yolk and bake in a preheated oven slightly above medium, at 400°F (360°F in a convection oven) 200°C (180°C ) for 20-25 minutes. While dough is rising, prepare the horseradish cream. Melt half the butter in a small pan and sprinkle the flour onto it and stir in, carefully so as not to brown the mixture in the least. Pour the milk over it and stirring constantly cook until thickened; salt it and let it cool. Once cooled, beat with an electric mixer, add the remaining butter (5 dkg) and beat until frothy. Add the grated horseradish and taste. If necessary, enhance flavors by adding freshly grated horseradish, salt, and freshly ground black pepper, powdered sugar and lemon juice. To serve, cut the buns in half lengthwise, fold a slice of ham on each side and top with the horseradish cream piped through a star-tubed pastry bag.

The buns taste as though freshly baked 2-3 days after preparation if first warmed in a microwave oven
for 15-20 seconds.

Preparation time: 3 hours
Calories per serving: 359
Skill: Not easy to prepare