Yield: makes 12 bread rolls
DOUGH: In the bowl of a stand mixer, combine yeast and warm milk. Stir together and let sit for 5-7 minutes to activate yeast. Whisk in egg until combined.
In a large bowl, whisk together flour and salt. Attach dough hook attachment to stand mixer. With the mixer running on low speed, add flour mixture about one cup at a time. Once all the flour has beed added, add softened butter one tablespoon at a time.
Increase mixer speed to medium and knead until dough is smooth and no longer sticks to the sides of the bowl, about 3 minutes.
Transfer dough to a lightly greased large bowl. Cover bowl and let sit at room temperature for 60-75 minutes until dough has doubled in size.
Punch down risen dough. Transfer to a lightly floured work surface and roll into a rectangle about 20 x 14-inch.
FILLING: Spread softened butter evenly over dough. Arrange sliced Swiss cheese over dough. Top with Canadian bacon slices. Season with freshly ground black pepper.
Starting at the long side, roll dough into a tight log. Place log seam side down on cutting board. Slice log into 12 equal portions. Place slices in a greased parchment lined 9x13-inch baking pan or casserole dish. Cover with plastic wrap and let rolls rise for 30-45 minutes at room temperature until the rolls have puffed up and are touching each other.
Meanwhile, preheat oven to 350 degrees and prepare sauce.
SAUCE: In a sauce pot, melt butter and sugar over medium heat. Once melted, add worcestershire sauce, dijon mustard, garlic powder, onion powder, and black pepper. Stir to combine. Remove from heat and allow to cool.
BAKE: Uncover risen rolls. Drizzle sauce over rolls. Top with everything seasoning mix. Bake for 33-35 minutes until the bread is golden and the internal temperature of rolls registers at least 185 degrees F on an instant read kitchen thermometer.
Let rolls sit in pan for 5-8 minutes until running a knife or mini offset spatula to loosen rolls from pan. Serve baked ham and Swiss rolls warm.