Prep Time: 20 minutes
Rise Time: 1 hour 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Yield: 12 rolls
Skill Level: Beginner-Friendly
Intensity: Low to Moderate (active hands-on time is minimal, mostly waiting for dough to rise)
Introduction
Imagine the comforting aroma of freshly baked bread mingling with the savory scent of smoked ham and melted cheese wafting through your kitchen. That’s the promise of these Baked Ham & Cheese Rolls. Perfect for a weekend brunch, a satisfying snack, or a crowd-pleasing party appetizer, these soft, golden rolls are a study in delicious simplicity. They feature a light, fluffy dough wrapped around a classic, savory filling, all baked together until the cheese is gloriously gooey and the tops are beautifully bronzed. They’re surprisingly straightforward to make, with the magic happening while the dough rises. Let’s create some pull-apart perfection.
Ingredients
For the Dough:
3 ¼ cups (405g) all-purpose flour, plus extra for dusting
1 cup (240ml) warm whole milk (about 110°F/43°C)
¼ cup (50g) granulated sugar
2 ¼ teaspoons (1 packet) instant or active dry yeast
1 large egg, at room temperature
¼ cup (55g) unsalted butter, melted and slightly cooled
1 teaspoon fine sea salt
For the Filling:
8 ounces (225g) deli-style ham, finely chopped
8 ounces (225g) shredded cheese (a blend of sharp cheddar and mozzarella works beautifully)
2 tablespoons Dijon mustard (optional, for a tangy kick)
2 tablespoons freshly chopped parsley (optional)
For the Topping:
2 tablespoons unsalted butter, melted
1 tablespoon everything bagel seasoning, sesame seeds, or dried garlic flakes (optional)
Equipment
Stand mixer with dough hook attachment (or a large bowl and sturdy wooden spoon)
Rolling pin
9×13 inch baking dish
Pastry brush
Kitchen towel or plastic wrap
Instructions
Step 1: Activate the Yeast & Make the Dough
In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Give it a quick stir and let it sit for 5-7 minutes until it becomes frothy and bubbly. This “proofs” the yeast, ensuring it’s active.
To the yeast mixture, add the egg, melted butter, and salt. Mix on low speed with the dough hook just to combine.
With the mixer on low, gradually add the flour, about one cup at a time, until a soft dough begins to form.
Increase the speed to medium and knead for 5-7 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes.
Step 2: First Rise
Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Place the bowl in a warm, draft-free spot (like an oven with the light on) and let the dough rise for 1 hour, or until it has doubled in size.
Step 3: Assemble the Rolls
Lightly grease your 9×13 inch baking dish. Punch down the risen dough to release the air.
On a lightly floured surface, roll the dough out into a large rectangle, about 18×12 inches in size.
Optional: Spread a thin, even layer of Dijon mustard over the entire surface of the dough.
Evenly scatter the chopped ham and shredded cheese over the dough, leaving a small border along one of the longer edges. Sprinkle with parsley if using.
Starting from the long side opposite the clean border, tightly roll the dough into a log, pinching the seam to seal.
Using a sharp serrated knife, slice the log into 12 even rolls (about 1.5 inches thick each).
Step 4: Second Rise & Preheat
Arrange the rolls cut-side up in your prepared baking dish, placing them close together so they will bake into one another.
Cover the dish with a towel and let the rolls rise again in a warm place for 30-45 minutes, until noticeably puffed.
Meanwhile, preheat your oven to 350°F (175°C).
Step 5: Bake to Golden Perfection
Once risen, brush the tops of the rolls lightly with half of the melted butter.
Bake for 22-28 minutes, or until the rolls are deeply golden brown on top and the cheese is bubbly.
Pro Tip: If the tops are browning too quickly, loosely tent the dish with aluminum foil halfway through baking.
Immediately upon removing from the oven, brush the hot rolls with the remaining melted butter and sprinkle with your chosen seasoning.
Step 6: Serve & Enjoy!
Let the rolls cool in the pan for 5-10 minutes—this allows the cheese to set slightly so they’re easier to handle.
Serve warm, encouraging everyone to pull apart their own delicious, cheesy roll.
Storage & Reheating Instructions
Store: Cooled rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Freeze: Baked and cooled rolls freeze beautifully for up to 2 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw overnight in the fridge.
Reheat: To recapture that fresh-baked magic, reheat individual rolls in the microwave for 20-30 seconds, or place multiple rolls on a baking sheet in a 300°F (150°C) oven for 8-12 minutes until warmed through.
Chef’s Notes & Variations
Dough Consistency: The exact amount of flour needed can vary. The dough should be tacky but not overly sticky. Add flour 1 tablespoon at a time if needed.
Cheese Choices: Get creative! Gouda, Swiss, pepper jack, or even a little grated Parmesan mixed into your blend can add wonderful flavor.
Make-Ahead: Prepare the rolls through Step 3 (arranging them in the dish). Cover tightly with plastic wrap and refrigerate overnight. The next day, let them sit at room temperature for 1 hour before baking as directed.
Add-Ins: Consider adding a handful of sautéed onions or spinach to the filling, or a pinch of garlic powder to the butter brush.
Nutrition Information (Per Roll)
Calories: ~320 kcal
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 580mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 5g
Protein: 15g