Ridiculous Ham & Cheese Rolls
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Author Notes: Savory, rosemary, ham & cheese rolls, perfect any time, in the morning hot from the oven, to room temperature mid-day, to right out of a cooler the next day, they travel well.
These are a take on my Cherry-Almond Cinnamon buns (onsite) using savory ingredients and following the sticky bun technique by placing raw buns over syrup before baking and inverting; instead these raw savories are placed over melted butter, cheese and finely minced sweet peppers before finally baking and inverting.
Delicious and satisfying, the best snack at home and/or on the go, as well! - lapadia
Makes 6 very large rolls and can easily be made into 12 smaller rolls
- DOUGH – WET INGREDIENTS
- In a 2 cup measure, stir to combine the following ingredients:
- 1/3 cup dry powdered milk
- 1 cup warm water
- 2 tablespoons butter - melted
- 1 egg – lightly beaten
- DOUGH – DRY INGREDIENTS
- In the work bowl of a mixer fitted with a dough hook, combine:
- 2-3/4 cups bread flour
- 1 packet Rapid Rise yeast
- 1 teaspoon sugar or (optional) 1 teaspoon Diastatic Malt Powder - I order mine from King Arthur
- 1 tablespoon finely minced fresh rosemary (preferred)
- OR 1 teaspoon dry rosemary and the salt (below), crushed together in a mortar and pestle
- 1 teaspoon salt
- FILLING INGREDIENTS
- Prepare the filling ingredients and set aside until ready to assemble the roll
- 1/2 pound thinly sliced Black Forest Ham. Note: enough to cover a 9x12 raw dough rectangle
- Combine the following cheese:
- 1/4 cup micro-plane grated hard cheese such as Parmesan
- 3 cups grated mozzarella, Jarlsberg and a cheddar mixture
- Combine the following 2 ingredients:
- 1/3 cup chopped red pepper
- 1/3 cup chopped green onion
- 3 tablespoons butter
- Turn the mixer on low and slowly add the wet ingredients to the dry. When a dough forms and starts to come together, increase the speed to medium.
- Stop the machine periodically to scrape the dough off the hook, if needed. Mix until the dough is pulling away from the sides of the bowl, add more flour if needed, but keep in mind that this dough should be soft; on the wet side.
- Turn out onto a lightly floured work surface and knead until smooth and soft, adding a sprinkling of extra flour if needed to keep from sticking to your hands.
- Form the dough into a round and place into a lightly greased bowl, cover with plastic wrap and let rise until doubled in size – about an hour.
- Punch down and knead the dough. Cover and let rest for 15 minutes to 1/2 hour.
- Meanwhile, melt the butter. In a 9x13 baking dish brush with 2 tablespoons of the melted butter, sprinkle in 1/3 cup of the pepper/onion mixture and 1 cup of the cheese mixture. Set aside until needed.
- On a lightly floured counter; press the dough into a 9x12-inch rectangle. Brush with the last tablespoon of butter.
- Layer the dough with filling ingredients, starting with the ham, then cheese and red pepper/onion.
- Starting with the longest end of the rectangle, roll up and pinch the seam together.
- For 6 large rolls, cut the dough roll every 2 inches and assemble them into the baking dish. Note: cut into 1 inch slices for 12 smaller rolls.
- Cover buns with plastic wrap and rise for an hour or until doubled. Preheat oven to 325 degrees.
- Bake for 35-40 minutes.
- Let buns sit in the baking dish for 10 minutes; take a spatula around the edges to loosen (if needed).
- Let buns sit 10 more minutes and then invert the baking dish onto a platter, let sit 5 minutes and then pull the buns apart.
- NOTE: These rolls were referenced here on Food52 at:
- http://www.food52.com/recipes/10816_april_foolin_in_the_oven
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best Holiday Breakfast II
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about 2 hours ago ChefJune
now why didn't I see this recipe before? Sounds so delicious ad so easy. Now I can't wait for a road trip to take these along!
over 1 year ago vvvanessa
oh. my. yum.
over 1 year ago lapadia
Thanks for the "yum", 3V!
7 days ago vvvanessa
I would sooooo take these on a road trip!
7 days ago lapadia
Hello Ms.V, we will just have to figure out how to make that happen!! xo
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
So wonderful, love these.
over 1 year ago lapadia
Morning! You know, this is the savory version of my Cherry Almond Cinnamon Rolls..very easy to make if you like working with yeast dough. :)
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I love yeast dough, thats great to know. My grand daughters are exact opposites one likes sweets the other doesn't I could do half the dough with the savory recipe and the other half the sweet rolls. Brilliant!
over 1 year ago lapadia
Where the actual yeast dough ingredients vary a little between the two is: For the SWEET version the wet ingredients have some honey. For the SAVORY version (no honey in wet ingredients) but the dry ingredients include rosemary and a teaspoon of granulated sugar or malt powder.
over 1 year ago Bevi
These look terrific!!
over 1 year ago lapadia
Thanks, Bevi! Would love to hear back if you try them :)
over 1 year ago VanessaS
I made these for breakfast this morning and they were so good! I didn't have ham, so I used diced kielbasa instead. Will definetly be making these again!
over 1 year ago lapadia
HI VanessaS! Love hearing back from you, thanks, so glad you liked them. Yum your kielbasa idea sounds delicious!
over 1 year ago SKK
Great recipe L - can I use something other than powdered milk? Don't want to go to the store.
over 1 year ago lapadia
Hi, SKK! Well in that case I would use 1 cup of milk 1% or 2 in place of the water.
over 1 year ago SKK
Thank you Lapedia!
over 1 year ago lapadia
The "madness" in my mind made me HAVE to try and type in a reply under mrslarkin's comment...I am hitting the ADD button, now, to see if it worked. Have a nice day everybody!!!!
over 1 year ago lapadia
:) OCD hard at work, thanks mrslarkin!
over 1 year ago lapadia
Hmmm, hey mrslarkin, I actually added my comment in the proper box, like in below your comment :) Glitch, Glitch!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
whoa, i just hit the reply to your comment and now i'm typing over your face. there should be a special OXO prize for the person who can find the most bugs. hehe.
over 1 year ago lapadia
LOL, mrslarkin!
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
Wow. And yum.
over 1 year ago lapadia
Thanks, aargersi, they are fun to make, too! :)
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Nothing ridiculous about these yummy rolls, lapadia you are a genius!
over 1 year ago lapadia
Awww thanks, sdebrango!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Wow, lapadia! My tummy is rumbling looking at this recipe.
over 1 year ago lapadia
Oh my, so that is what I was hearing a little bit ago :)
over 1 year ago Niknud
This is total, wonderful, insane maddness. I love it!
over 1 year ago lapadia
He-he, Niknud, and thanks!
over 1 year ago inpatskitchen
Lapadia - I want these now!!!
over 1 year ago lapadia
Yes, IMP, I remember all your cheesy goodness recipes!!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
good Lord, you're like a brilliantly-mad scientist! These look ridonkuliciously good, lapadia.