These savory rolls are packed with ham, cheddar, onions, and herbs, making them a household favorite for both kids and adults alike
The bread dough is adapted from my favorite dinner rolls and then rolled up with layers of ham, cheddar, and onion. We eat these rolls for breakfast, lunch, and dinner—just swapping out the sides. Ham and cheese rolls pair well with Jean’s Mustard.
Roll up the flavor
My ham and cheese rolls are bursting with flavor. The bread is an enriched dough, making it soft, rich, and easy to work with. I add thyme and rosemary to the dough, which complements the flavor of the ham. A thin layer of finely diced onion melts into the rolls as they bake, adding a subtle sweetness. Finally, the rolls are topped with layers of cheddar and ham, creating the perfect balance of salty, sweet, and savory in every bite.
Frequently Asked Questions for Ham and Cheese Rolls
Yes! You can swap out equal amounts of instant yeast for active dry yeast.
The ham should be sliced fairly thin to roll easily without tearing the dough.
Yes—after shaping the rolls, you can let them rise in the fridge overnight. Just take them out about an hour before baking to bring them to room temperature.
Yes, you can fit all 12 rolls in a 9×13 casserole dish. Just grease the dish well with cooking spray. The rolls will grow and bake into each other, forming a pull-apart style rather than having individual defined shapes.
Ham and Cheese Rolls
Equipment
- stand mixer
- baking sheet or 9 x 13 pan
Ingredients
- 1 cup whole milk warm, but not hot
- 2 1/4 tsp dry active yeast one package
- 1 tablespoon sugar
- 3 cups all purpose flour
- 1 large egg
- 1/4 cup butter (melted, but cooled
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 cup minced onion
- 2 cups shredded cheddar
- 8 slices of thin deli ham
Instructions
Herbed Dough
- In a mixer bowl, combine warm milk, sugar, and yeast. Let sit for about 5 minutes, or until the mixture begins to bubble.
- Using the paddle attachment, mix in the egg, butter, salt, herbs, and 1 cup of flour until a shaggy dough forms.
- Switch to the dough hook and add the remaining 2 cups of flour. Knead the dough in the mixer until it becomes soft and forms a ball. It should not stick to the sides of the bowl. If the dough is sticky, add a few more tablespoons of flour.
- Remove the dough, spray the bowl with cooking spray, and return the dough to the greased bowl. Cover with a clean towel and let rise for 60-90 minutes, or until doubled in size (it usually takes the full 90 minutes unless it’s a warm day).
Assembly
- Line a large cookie sheet with parchment paper or a silicone mat
- On a clean, lightly floured surface, roll the dough into a large rectangle about 9 x 13 inches, 1/4 to 1/2 inch thick.
- Evenly spread the chopped onion over the rectangle, followed by the shredded cheese. Make sure to cover the dough all the way to the edges.
- Lay the sliced ham on top, cutting the slices as needed to ensure even coverage.
- Starting on the long side closest to you, tightly roll the dough into a log. Pinch the edges to seal.
- Using a bench scraper or serrated knife, cut the log into 12 even rolls. First, cut the log in half, then cut each half in half again, and finally cut each section into thirds.
- Place each roll on the prepared cookie sheet. Tuck any loose ends underneath. Cover with a towel and let the rolls rest while preheating the oven, or for about 20 minutes.
Baking
- Preheat over to 350°F.
- Bake the rolls for about 30 minutes, or until golden brown. If your oven heats unevenly, bake the rolls in the top half of the oven to prevent burning.
- Let the rolls cool for 5 minutes before serving. These rolls are best enjoyed warm, but they keep well in the fridge for up to 5 days. Reheat before eating.
