(((EASY))) Homemade Ham & Cheese Stuffed Buttermilk Rolls

Whether for lunch, dinner or even breakfast, these ham & cheese stuffed rolls are a perfect, simple and tasty mealtime solution.

Homemade bread has always been intimidating to me – just ask my BF Laura. I have avoided trying out my little baking hands for the last 42 years of my life. But then, the perfect storm hit! Shep, Gracie & I were iced in a few weeks ago ((well, ice never came – but we spent the weekend pretending like the world outside was encased in ice)). The other guys were on a weekend church trip and with no excuses left – I took the plunge into becoming a bread maker.

Since that weekend, I have made several versions of dinner rolls & cinnamon rolls and with that much practice I have really made this dough recipe into my own.

If you are like me, you are probably quivering at the thought of becoming a bread maker. But here’s the trick – no matter what, you are ALWAYS the boss of food. Food is NEVER the boss of you. Either it obeys what you say or into the trash it goes. BOOM. Mic drop. The end. Your are the boss and YOU CAN do this.

Here is what you need to know.

becoming a bread maker

ALL of the dough ingredients go into the mixer – ultimately yeast would appreciate a little soak in some warm milk before you add everything else to the mixing bowl, but if you don’t feel like letting the yeast soak, it will still be okay.

thinking through the ingredients

You can either use 3 yolks or 2 whole eggs.

You can use whole milk, skim, 2%, buttermilk, cream and even sour cream — all with excellent results.

This recipe  uses 2 – 3 teaspoons of kosher salt, according to your taste. I prefer 3 teaspoons.

Whether you prefer a sweeter roll or a more savory roll, this recipe can handle anywhere from ¼ – ½ cup of sugar nicely. Cinnamon roll dough uses a heaping ½ cup of sugar.

Depending on the size of the eggs and amount of sugar you will use between 5½ to 6 cups of AP flour.

Everything else in this recipe is stationary.

ham + cheese = heaven

For a twist, I stuffed each roll with a slice of ham and a square of cheese. Baking time for these ham & cheese stuffed rolls increased by 3 minutes to accommodate the added moisture that comes from food inside these rolls.

This recipe makes 2 dozen. For consistency in baking, use a food scale to weigh out the dough balls. Weigh the entire dough ball, divide by 24 and that will tell you how much each dough ball should weigh. 

Whether stuffing with ham & cheese, pepperoni and marinara, BBQ pork or apple pie filling, these rolls are sure to be well-loved by all. What I love about the ham & cheese is they can work for breakfast lunch or dinner and TRUST me – everyone will eat them up! They are fluffy, moist, buttery and just the right amount of salty/sweet.