Sunday, March 30, 2014

Ham'N Cheese Rolls

Ham'N Cheese rolls are a favorite at our house. Friends ask me for this recipe often and I normally just give an oral version (because they really are so easy) without giving exact measurements. I have finally taken the time to measure the ingredients and even went as far as to make a video (the one I did for bacon was so much fun.) I thought it might further convince you to try them if you saw the process in action.  

These rolls make terrific breakfast or brunch rolls, but they are equally as tasty for snacking events like Superbowl parties, tailgating, or holiday gatherings. The only difference in preparation between events is to adjust their size. For breakfast I make them larger, which means instead of cutting each rolled log into 16 slices, I cut it into 12. The thinner slices are more appropriate for finger food events. Notice in the video when slicing, I start by dividing the log into 4 equal sections; slice the remaining sections either into 3 or 4 to get the number of rolls you are after.

Ham'N Cheese rolls have a terrific balance of honey sweetness with just a touch of tang from the mayo, cheese, and spicy mustard toppings. The mustard really sets these rolls apart, I don't recommend skipping it. These are an unexpected change from cinnamon rolls and rather addictive, I'd plan on at least two per person when serving, and have the recipe on hand; you'll be asked for it, I guarantee! 

Ham'N Cheese Rolls

1 recipe Bread Dough by Hand (feel free to substitute milk for the water, and butter for the oil)
   Friends tell me that frozen bread dough also works, two thawed loaves ought to do it. 

1/2 cup melted butter
2-3 tablespoons, plus 1/2 cup honey
3/4 pound ham, thin sliced
1 cup mayonnaise
3/4 cups cheddar cheese, shredded (you can use Swiss, or any blend you like)
1 1/2 Tablespoons spicy brown mustard (I prefer Gulden's) 
Roll the dough after the initial rise into two 18" x 5" rectangles. Brush with melted butter. Apply approximately 1- 1 1/2 Tablespoons of honey to each, layer with ham, and roll up. Seal the seam by folding the dough on itself a second time to ensure they won't break apart while baking. Slice the logs into rolls and press flat on baking sheet. Brush with butter and cover to rise. 
TIP: I often make these the night ahead and put them into the refrigerator at this point. Then in the morning I let them come back to room temperature (about an hour) and then apply the filling. You can quicken this step further by turning the oven on and letting it heat up to about 200, then turning it off, place the pans in and about 20 minutes later the rolls will have proofed and be ready for filling and baking.
Add honey to the previously melted butter. When the rolls appear nearly doubled in size brush them again gently with the honey butter. Mix together the filling ingredients. Press a well into the middle of each roll and distribute the filling evenly amongst the rolls. Bake in a 400-degree oven for approximately 17-20 minutes or until golden brown. If baking two pans at the same time, rotate and switch them on the racks halfway through to encourage even browning. Remove to cooling rack.

Serve warm or at room temperature. Recipe makes 24-32 rolls.

Roll dough into two 18" x  5" rectangles.
Brush with butter.
Add honey.
Then apply ham. 
Roll it up.

Press flat and let rise.

Add filling and bake.
Bake until golden brown.

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