|Active dry yeast package/1 cake red star compressed yeast||1 Tablespoon (Red Star Brand)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded and cooled to lukewarm|
|Mashed potatoes||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Finely diced hormel ham||1 1⁄2 Cup (24 tbs)|
|Flour||4 1⁄2 Cup (72 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)|
|Sesame seed||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Soften yeast in warm water in large mixing bowl.
Stir in milk, potatoes, oil, sugar and salt.
Add egg, ham and 2 cups flour; beat well.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, 1 to 1 1/2 hours.
Stir in remaining flour to form a stiff dough.
Knead until smooth, 3 to 5 minutes.
Sprinkle 1 tablespoon sesame seed on greased cookie sheet.
Roll out half of dough on cookie sheet to a 14xl0-inch rectangle.
Brush with milk; sprinkle with 1 tablespoon sesame seed.
Repeat with remaining dough.
Cover; let rise until light, about 1 hour.
Bake at 400° for 15 to 20 minutes until golden brown.
Cut into 1-inch squares.