Savory Ham and Cheese Bread Rolls (Print version)
Soft, fluffy yeast rolls spiraled with ham and gooey cheese, baked until golden brown and irresistible.
# Ingredients:
For the dough
01 -
3/4 cup (180 ml) warm whole milk (about 110°F)
02 -
2 tablespoons granulated sugar
03 -
2 1/4 teaspoons active dry yeast (1 packet)
04 -
1 large egg, room temperature
05 -
3 tablespoons unsalted butter, melted and cooled
06 -
3 cups (375 g) all-purpose flour, plus more for dusting
07 -
1 teaspoon fine sea salt
For the filling
08 -
6 oz (170 g) cooked ham, diced small
09 -
1 1/2 cups (150 g) shredded cheddar or Gruyère cheese
10 -
1 tablespoon Dijon mustard (optional)
11 -
1/2 teaspoon dried Italian herbs or chopped fresh chives
12 -
1/4 teaspoon black pepper
For the topping
13 -
1 egg yolk mixed with 1 tablespoon milk (egg wash)
14 -
1 tablespoon melted butter, for brushing
15 -
Pinch flaky sea salt or sesame seeds (optional)
# Instructions:
01 -
Stir warm milk, sugar, and yeast together in a large bowl. Let sit for 5-10 minutes until foamy.
02 -
Add the egg, melted butter, flour, and salt. Knead by hand or with a dough hook for 6-8 minutes until smooth and elastic.
03 -
Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size.
04 -
Toss diced ham with shredded cheese, pepper, and herbs. Stir in Dijon if using.
05 -
Roll dough on a floured surface into a 12x16 inch rectangle. Spread filling evenly, leaving a 1/2-inch border on one long edge. Roll tightly from the opposite long side and pinch the seam to seal.
06 -
Cut the log into 12 even pieces. Arrange cut-side up in a greased 9x13-inch pan. Cover and let rise for 30-45 minutes until puffy.
07 -
Brush tops with egg wash. Bake at 375°F (190°C) for 22-26 minutes until deep golden and cheese bubbles at the edges. Brush with melted butter right out of the oven.
# Good to know:
01 -
Best served warm the day they are baked.
02 -
Store leftovers airtight at room temperature for up to 2 days, or freeze for up to 1 month.