Dump water, (110 degrees or if you don't have a thermometer, it should be hot enough to still touch, and still be able to leave your hand in) yeast, and sugar in a mixing bowl. **see note

Mix briefly then add eggs one at a time while the mixer is still going.

Start adding flour one cup at a time. Mixer should still be going.

After adding 2 C of flour, add the salt. This will stop the yeast activation so it doesn't get out of control, and adds flavor.

Then add the dough enhancer.

Then add 2 more cups of flour.

At this point you have to start watching your dough. It should pull away from the side.

Continue to add flour as needed, adding 1/2 C at a time until it's not too sticky and pulls gently away from the sides of the bowl.

Once enough flour is added, set mixer speed to low and set a timer for 5 minutes to allow the mixer to do the work of kneading for you.

Check the dough by pushing your finger into it it should stick to your finger, but as you pull away it should pull off.

Once kneaded, cover with saran wrap (spray with non-stick baking spray before you place it over dough) or a damp dish towel.

Let it rise to double in size (about 30 minutes) but if in a hurry, you can pull it out of the mixer and start to roll it. (the texture is better if you give it that first rise, but they still taste good if you don't)

Cut dough in half with a dough cutter. Here's a Dough Cutterthat is stainless steel, one inch markings, and is dishwasher safe.

Roll one of the dough balls out in a circle using a rolling pin. Roll onto a silicone mat (this is worth the investment and saves your counter from the mess as well as the cutting marks. It also helps it to stick less to the counter)

Brush with pimento cheese spread, then cut into 12 pieces using a pizza cutter.

Cut ham slices in half, and lay one piece on each slice of roll.

Cut the cream cheese into pieces, and lay one piece on each slice of ham.

Roll from the fat end towards the middle and place on a silicone lined baking tray

Repeat with the second ball of dough.

Cover with saran wrap (spray with non-stick baking spray before you place it over rolls) or a damp dish towel.

Allow to rise until double. You can do the poke test to tell if they are ready to bake (poke your finger in the dough, it should bounce back, but slowly. Too quick to bounce back and they aren't ready to bake, if your finger poke stays in the are over-proofed)

Bake in a pre-heated 375 degree oven from 12-15 minutes. When hot out of the oven, brush with melted butter.