Pigskin Sandwiches

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup sugar, divided
• 2 cups warm water (110u0b0 to 115u0b0), divided
• 1/2 cup plus 2 tablespoons butter, softened, divided
• 1-1/2 teaspoons salt
• 1 egg, lightly beaten
• 6-1/2 to 7 cups all-purpose flour
• Mayonnaise or mustard, optional
• Lettuce leaves and sliced tomatoes
• 18 slices process American cheese
• 2-1/2 pounds sliced deli ham
• 4 ounces cream cheese, softened

1. In a large bowl, dissolve yeast and 2 teaspoons sugar in 1/4 cup warm water. Let stand for 5 minutes. Add 1/2 cup butter, salt, egg and remaining sugar, water and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. turn onto a lightly floured surface; divide into 18 pieces. Shape into ovals; place 2 in. apart on greased
4. . Cover and let rise until doubled, about 30 minutes.
5. Bake at 350u0b0 for 18-23 minutes or until golden. Melt remaining butter; brush over buns. Remove from pans to wire racks to cool.
6. Split buns. Spread with mayonnaise or mustard if desired. Top with lettuce, tomato, cheese and ham. Replace tops. Place cream cheese in a plastic bag; cut a small hole in the corner of the bag. Pipe football laces on sandwiches.

active dry yeast, sugar, water, butter, salt, egg, allpurpose, mayonnaise, tomatoes, american cheese, deli ham, cream cheese

Taken from www.tasteofhome.com/recipes/pigskin-sandwiches/ (may not work)