(((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.
- 2 T IDY* yeast (heaping)
- 2 c warm buttermilk
- 6 T salted butter, softened
- 2 eggs or 3 egg yolks
- ½ cup sugar
- 3 t kosher salt
- 5½ - 6 c AP flour (plus more for dusting)
- 24 thin slices of ham or 24 slices of Canadian bacon
- 24 slices of cheese (1½" x 1½" square, your favorite type)
- 2 T salted butter, melted - for use after baking
- In the large mixing bowl of your stand mixer, combine yeast and buttermilk. Continue measuring and adding next 4 ingredients. Using the dough hook attachment, mix gently just to start combining. Add 5 c flour and mix, starting on lowest speed and continuing until flour is incorporated. If dough is still quite sticky and not releasing from the sides, add remaining flour incrementally between mixing until the dough releases from the sides of the bowl easily.
- Weigh a large mixing bowl -- this will make your job a little easier once you begin rolling out the dough balls. Write the weight of the bowl down and then place dough in the large, greased bowl and cover. Allow dough to proof in a warm area for 3 hours.
- Once proofing is completed, weigh the bowl and subtract the weight of the bowl from the new total. Divide that amount by 24 and that is the weight needed for each roll.
- Weigh out each roll to the desired weight, roll the dough between the palm of your hand and the work surface. Gently open the dough ball, stuff with ham and cheese and pinch shut.
- Place each stuffed dough ball on a buttered, rimmed baking sheet (half-sheet size), making 6 rows of 4.
- Preheat oven to 375°. (A well pre-heated oven ensures better baking results)
- Cover and allow rolls to proof for one more hour and then place into the preheated oven on the middle rack.
- Bake for 17-18 minutes.
- Brush tops with melted butter and serve*.
- *IDY = Instant Dry Yeast
- To store, refrigerate after completely cooled. To reheat, microwave for 15 secs.