FILLING: Lemon-Caper Mayonnaise (see recipe where? **) Mustard Butter (see recipe) 3/4 lb. Black Forest ham, cut into paper-thin slices Fresh herb sprigs For rolls: Sprinkle yeast over 1/4 cup warm water in small bowl; stir to dissolve. Let stand 10 minutes. Mix 3-1/2 cups flour, sugar and salt in large bowl; make well in center. Add yeast mixture, egg and oil to well. Add remaining 1 cup water and mix to incorporate. Knead dough on floured surface until smooth and elastic, adding more flour if sticky, 10 minutes. Dust dough with flour. Transfer to large bowl and cover with damp towel or plastic wrap. Let dough rise in warm draft-free area until doubled in volume, approximately 45 minutes. Punch dough down. Knead on lightly floured surface until smooth. Flatten to rectangle. Sprinkle with cheese, green onions and herbs. Push ingredients gently down into dough. Knead until well combined. Cover bread; let stand 15 minutes. Line cookie sheet with parchment. Divide dough into fourths, then divide each fourth into 5 equal pieces. Form each piece into ball. Place on prepared cookie sheet, spacing 1-1/2 inches apart and flattening slightly. Cover and let rise in warm draft-free area until almost doubled, about 30 minutes. Preheat oven to 375°F. Brush rolls with glaze. Bake until golden brown, about 15 minutes. Cool on rack. For filling: Halve rolls horizontally. Spread tops with mayonnaise and bottoms with Mustard Butter. Carefully fold each ham slice into fourths and place 2 or 3 on each sandwich. Replace roll tops. Garnish with fresh herb sprigs and serve. Makes 20 sandwiches. appet (also bread 15)