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One whole and one ham and cheese bun cut in half on a plate

Ham and Cheese Rolls

Nicole @ Flour, Sugar, Yeast
Savory ham and cheese rolled tightly in a herbed dough. These delicious rolls are perfect for breakfast, lunch, or dinner!
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Prep Time 1 hour
Cook Time 30 minutes
Proofing Time 1 hour 30 minutes
Total Time 3 hours
Servings 12 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.

Notes

•For a softer, pull-apart style, bake the rolls in a greased 9 x 13 pan; they will bake into each other.
•To make the dough ahead, shape the rolls and let them rise overnight in the fridge, covered with plastic wrap. Remove from the fridge 60-90 minutes before baking to bring to room temperature.
•These rolls are versatile and can be enjoyed for breakfast, lunch, or dinner:
•Breakfast: Serve with scrambled eggs and fruit.
•Lunch: Pair with chips and veggie sticks.
•Dinner: Serve with a green vegetable and fruit.
•Don’t forget to serve the rolls with Jean’s Mustard for an extra flavor boost!