Ham and Cheese Roll Ups
In case you’ve ever wondered who wakes the rooster in the morning who wakes the farmer and the world; it’s my 2 year old. Only on Saturdays though oh and Sunday’s. She has her little loving heart set on waking up when it’s still dark and while Mike and I are still very much dreaming. So every Saturday morning I get her out of her crib and she gets to lie down with me while I sloooooooooowly wake up. Enter Facebook and Instagram (my two favs), I lie in bed with Super Why on tv for my daughter and I check out my daily inspiration for my site.
So one morning not too long ago I saw a recipe that called for store-bought puff pastry and I was inspired to go with my all-time favourite Cinnamon Bun recipe but instead of sweet I wanted to go savoury. In my still very sleep-deprived state (going on 5 years!!!), I wouldn’t change anything about my Saturday morning routine. There’s nothing better than those big blue eyes staring at me with warmth emanating from them and the unconditional love from my kids ❤️.
Makes 20 – 24 rolls
½ Cup (salted) butter, divided
2¼ Cup milk (I used 1%)
2 tbsp sugar
11 ml (2 ¼ tsp/1 envelope) quick rise yeast
5-6 Cups all purpose flour, divided, see notes
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3-4 tbsp Dijon mustard
20 Thin slices Black forest ham (about 350 g)
2 Cups grated old cheddar cheese
In a large sauce pot, melt ¼ cup of the butter over medium high heat. When the butter is melted, add the milk and a ¼ cup of the sugar; stir.
Bring the milk to an almost boil and then set the pot aside to cool to room temperature.
When the milk has cooled, add the yeast to the pot and let it sit for at least a minute.
Add 4 cups of the flour (I used half white and half whole wheat).
Stir it together until the dough comes together and then cover the pot with a clean dishcloth and leave it to rest for at least an hour.
After it has rested for at least an hour, top the dough with ½ cup of the reserved flour, the baking powder, baking soda, and salt. Mix it well.
Pour the dough onto a heavily floured counter.
Using a well-floured rolling pin, roll the dough into a shape of a rectangle, a ½ inch thick.
Brush the dough evenly with the Dijon mustard, then top evenly with the ham slices, ensuring all of the surface is covered.
Top evenly with the cheddar.
Now for rolling the rolls! Start at one end of the rectangle (you’re rolling the widest part the dough), working towards the other end. Roll the dough, keeping it tight and straight. If the dough tears, try to pinch the whole back together and keep rolling.
When the dough is rolled, pinch it together at the seam so it doesn’t fall apart when you slice it.
Slice the roll into 1 inch pieces and lay them on a good quality nonstick baking sheet (if it’s not too great then you may want to grease the pan first with some cooking spray).
After you have sliced up all of the rolls then cover the baking sheets with a clean dishtowel and let them rest for another 30 minutes.
Preheat your oven to 375.
Bake the rolls (after they have rested for the 30 minutes) for 18 – 22 minutes, until they are slightly browned.
Melt the remaining ¼ cup of butter – I just used the microwave.
When the buns have finished baking, brush evenly with the melted butter.
- I used half white flour and half whole wheat but free to use any combination of your choosing.
- Later that morning my daughter went to wake up her brother… He slapped her and made her cry 😢. There’s also nothing like hearing two little kids scream, cry and yell before 7:00 a.m. On a Saturday. And Sunday.