What can never be missing from the Christmas table! Now with this option that makes it prettier, more stylish and more hygienic, you had surely never thought about it, now you will always prepare them, you will see and the best thing is that it is prepared by you, very homemade and very delicious, your family and friends will love it for the flavor and the presentation. Do not miss this simple and spectacular recipe. INGREDIENTS: for 16 rolls or 2 medium loaves. 500g of all-purpose wheat flour = ½ kilo 15g of dry baker's yeast or 30g of fresh baker's yeast ½ cup of warm milk = 125ml = 8 tablespoons 1 heaped tablespoon of butter = 25g 1 egg 1 heaped tablespoon of sugar = 20g 1 dessert spoon of salt Warm water as needed 1 beaten egg to brush the breads for the filling: 400g of sliced ​​regular ham 250g of sliced ​​bacon Stuffed olives to taste Raisins to taste 3 tablespoons of salted butter = 60g Preparation: In a bowl put the flour make a hole in the center and add the egg, melted butter, yeast, milk, sugar and knead a little, open the dough and add the salt, add a little water if the dough is soft dry and knead a little more. We put this dough on a flat and floured surface and begin to knead vigorously for 10 minutes until the dough stops being sticky and becomes elastic, we make a ball with the dough. We flour or grease a bowl and place the ball of dough and cover it with a cloth, we take the dough to a place without air currents so that the dough grows for 1 hour or until it doubles its size. After that time, remove the dough from the bowl, flour a surface and knead it lightly to degas the dough, cut the dough into 2 pieces of the same size, stretch them out into a salami shape and cut 8 pieces from each salami, make balls, stretch them out with a rolling pin and shape them into a rectangular shape so that the dough is thin and begin to put the ham, bacon, olives in a row and finally the scattered raisins, leave a little dough at the tips without ingredients so you can seal it later, run water over it with your fingertips or a brush and roll it up as I show in the video, leave a 1 centimeter border without ingredients, run water over it, close and seal the roll, leave the joint part facing down so that it stays closed with the weight of the bread and does not open and the filling comes out. Place the loaves on the baking tray previously lined with baking paper, decorate if you like with bits of leftover dough, moistening the pieces a little so that they adhere well. Let the loaves rest for at least 30 minutes in the same place where you let the dough rest because it is warm and without drafts, when there are 10 minutes left to finish the 30, turn on the oven to 180ºc so that it heats up. After 30 minutes, prick the loaves with a fork in many places so that the gases that will be produced escape and the loaves do not break in the oven, glaze the loaves with the beaten egg and place in the oven for approximately 25 to 30 minutes at 200ºc. Remove from the oven, let it cool a little and they are ready to eat. Bon appetit and MERRY CHRISTMAS!!! #temperosesabores #pandejamón #recetasvenezuelanas #recetasnavideñas