We bought a ham from Grass Roots CoOp for Christmas, and we have lots of leftover, so we’ve been making all kinds of recipes with ham. If you have leftover ham and aren’t sure what to do with it, then you are going to be so excited you are reading this post right now. This is a direct quote from Delaney, “These are the best roll things you have ever made”. They are Ham & Cheese Rolls with Honey Butter, or at least that’s what I’m calling them! Delaney is obsessed with these, he said they are better than even any cinnamon roll I’ve ever made haha. That’s saying a lot!
These little rolls are made with a soft and sweet dough, similar to a crescent roll. This dough is very easy to make, you can do it entirely in your stand mixer and it comes together easily! They only require one rise, which makes them faster as well. After I roll out the dough, then I fill them with an herb butter that has garlic powder, thyme, and parsley. Then I filled them with Swiss cheese and ham, and roll them up. I brush them with a mix of melted butter and honey for a little sweetness and browning factor in the oven. And, last I top them with scallions when they come out!
These little savory rolls are perfect for breakfast, brunch, lunch, or even just a quick snack. Delaney has been adding green salsa on top of them, which he absolutely loves. You could even eat with ketchup or barbecue sauce and they would be delicious as well. Or, you could even add a pad of butter on top! No matter how you eat them, trust me, you’ll want to make a double batch of these ham and cheese rolls!
Ham & Cheese Rolls with Honey Butter
Makes 12 rolls
10 grams (1 tablespoon) organic active dry yeast
1/2 teaspoon organic cane sugar
1/4 cup warm water
1/4 cup (57 grams) organic salted butter
1 cup organic milk
1 teaspoon organic raw honey
446 grams (3 1/2 cups) organic all purpose flour
57 grams (1/4 cup) organic cane sugar
1 teaspoon fine sea salt
1/4 cup (57 grams) organic salted butter, softened
1/2 organic garlic powder
1/2 teaspoon organic dried thyme
pinch of organic dried parsley
12 ounces organic ham
6 ounces organic Swiss cheese
2 tablespoons organic salted butter
2 teaspoons organic raw honey
2 organic scallions
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, 1/2 teaspoon cane sugar, and warm water. Stir together and let it sit until it becomes, about 5 minutes.
In a small saucepan, add the butter, milk and honey. Put over medium heat, and melt. Remove when completely melted.
Add the flour, 57 grams cane sugar, and sea salt to the mixing bowl in that order. Add in the milk mixture and knead on low for 5 minutes, until smooth.
Transfer the the dough to a bowl, and cover with plastic wrap. Let rise for 1 to 3 hours, until doubled in size.
Preheat the oven to 350°F.
To make the filling: In a small bowl, add the 1/4 cup butter, garlic powder, thyme, and parsley. Stir together.
On a floured surface, roll out the dough to a rectangle that is about 12 x 16 inches. Using a spatula spread the butter all over the rolled out dough. Add the ham and cheese on top of the butter.
Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 12 rolls. Place in muffin tin.
To make the topping: In a small bowl, add the 2 tablespoons of butter and honey. Melt in the microwave for 10 to 20 seconds. Using a pastry brush, brush the tops of the rolls with the honey butter mixture.
Bake for 22 to 25 minutes, or until golden brown.
Top with sliced scallions for serving.
Store in an airtight container in the fridge for up to 5 days.
High Altitude — Bake at 350°F for 20 to 23 minutes, or until golden brown.