First of all, I've made this a couple of times already and they taste great! I'm wondering if I can make them even better by asking you some questions about some of the steps, and let you know I've made calzones using this recipe and they come out delicious!
I don't have a bread machine or anything like that (old skool!), and I only knead the dough until its consistent, less than 5 minutes. Today I'm trying to go for at least the minimum of 10 minutes like you say, but I'm finding that, unless I add just a little more flour at a time, it just sticks to my hands. Would it make sense just to knead it until its consistent (and more moist), or is it important to knead it the full 10-15 minutes (and have to add more flour, risking to make it less fluffy)? I'm also wondering if the step of letting them rest 5-10 minutes couldn't be more (how much more? dunno), or do you not want the dough to rise?
What's the reasoning, or the "science", behind heating up the milk, just out of curiosity? I've actually been mixing that whole set of ingredients (not the egg) in a small pan and heated everything up (just to avoid getting too many bowls and stuff dirty) - what are your thoughts?
And what are your thoughts about not greasing the oven pan and just using baking paper?
I also wanted to let you know that this is great to make calzones! I rolled out the portion of one roll into a think sheet, added enough ham and cheese to occupy one side and flip the other side over to close it like a half-moon. They came out great! I'm also going to try this with other fillings, like maybe adding some tomato sauce to the ham and cheese, or some mushrooms, or make ricotta and spinach filled ones! They make great snacks, appetizers or even quick meals (and they warm up nicely in the microwave, if you have any left over)!