Ham and Cheese Rolls From Scratch
Prep time: 
Cook time: 
Total time: 
Serves: 8 large buns, 12 smaller buns
For the dough:
  • 2 teaspoons yeast
  • 3⅓ cup all-purpose flour
  • 3 tablespoons granulated sugar
  • ¾ teaspoon salt
  • ¼ cup butter, melted
  • 1 cup whole milk, slightly warmed (about 30 seconds in the microwave)
  • 3 tablespoons water
  • 1 egg, beaten
For the Filling
  • ½ pound ham, cut into small cubes*
  • 10 ounces grated Swiss cheese*
  • 1 tablespoon softened butter
For the Glaze
  • ½ cup (8 tablespoons) butter
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • 1 tablespoon dried onion pieces
  1. If you are making this in the bread machine: Place the yeast in the bottom of the bread machine, then add the flour, sugar, and salt. Whisk together the melted butter, slightly warmed milk, water, and egg then pour over the dry ingredients in the bread machine. Use the dough setting.
  2. If you are making this by hand or with a standing mixer: sprinkle the yeast over the warmed milk and let it sit for a few minutes until foamy. Stir in the butter, egg, sugar, and 1 cup of flour. Then add the salt and remaining flour, mixing as you add until completely incorporated. Knead for about 5 minutes or until the dough is smooth and soft. Place dough in a lightly greased bowl, turning the dough over so all sides are greased. Cover and let rise for 1 hour or until doubled.
  3. Line 2 large baking sheets with parchment paper.
  4. To assemble the buns divide the dough into 8 equal portions for large buns or approximately 12 equal portions for smaller buns (as pictured here). To make them equal, I weigh the dough (it should be about 2 pounds) and then weigh each portion (about 4 oz for large buns or 2.5 oz for the smaller buns pictured here) so they will be the same size - this is of course not strictly necessary.
  5. On a lightly floured surface, roll each dough portion into a flat, oblong shape. Spread a sprinkle of ham and swiss cheese along the middle, then lightly brush the edges with the softened butter. Roll this up, pressing the ends tightly so the filling doesn't all melt out. Then take each end of the roll and twist in opposite directions, gently stretching.
  6. Take the twist and tie it into a simple knot. Place on the prepared baking sheet. You will have to bake these in two batches, but I have had great success even with the different rise times.
  7. Cover the assembled buns with a towel and leave them to rise for about an hour, or until puffy.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. While the buns are rising, combine all of the glaze ingredients in a small sauce pan over medium low heat. Whisking often, bring to a simmer then remove from heat.
  10. When the buns are ready for the oven, brush them evenly with the glaze. You will have glaze left over - save it and glaze them again when they come out of the oven.
  11. Bake for 25 to 30 minutes, or until golden. Cool slightly on a wire rack. These are best served warm just after baking.
* Give or take. You can add a little more or a little less of the ham and cheese as desired.
Recipe by Some the Wiser at https://somethewiser.com/2018/03/ham-and-cheese-rolls-from-scratch.html