Salted Ham Roll

In a large bowl, combine the salt, baking powder, 2 cups of flour and grated carrot

Mix well

In a saucepan over low heat, warm the milk, 4 tablespoons of butter or margarine, until just warm; the butter doesn't need to melt completely

With the stand mixer on low speed, add the warm liquid mixture slowly to the flour mixture, beating until combined

Increase the speed slightly and beat for 2 minutes, scraping the sides of the bowl occasionally

Add the eggs and 1 cup of flour

Beat for another 2 minutes, frequently scraping the sides of the bowl

Add an additional 2 1/2 cups of all-purpose flour and mix with a wooden spoon until you get a soft dough

Place the dough on a well-floured surface and knead for several minutes, adding an additional 1/2 cup of flour

Knead until you get a soft dough that doesn't stick to the work surface

Place the dough in a large greased bowl, turn it to coat the other side, cover and let rise in a protected area for 1 hour

Deflate the dough, place on a well-floured surface, cover and let rest for 15 minutes

Grease a ring mold of 25cm diameter

Divide the dough into two parts

Cut each part into 16 pieces

Fill 16 balls with provolone cheese and 16 balls with calabrese sausage

Place the balls in the mold, brush each layer with parsley and 2 tablespoons of melted butter or margarine

Cover and let rise for 45 minutes

Bake the oven at moderate temperature (180°C) for about 50 minutes until golden brown

If it browns too much on top, cover lightly with aluminum foil

Unmold and serve warm

In serving time, each person removes one ball

Serve 32 portions.