Ham and Cheese Rolls
If you're not into sweet breakfasts then try this savory twist on the classic cinnamon rolls. These ham and cheese rolls from scratch are made by rolling up a pork sausage and gruyere cheese filling and topping with melted butter and herby chives. They're perfect for Easter brunch or to serve as a bread side at Thanksgiving.
Equipment
- Hand or stand mixer Dough hook attachment
- 9"x13" Baking dish Or 12 ea medium muffin tin
- Food processor
Ingredients
Dough
- 1½ tsp Active dry yeast
- 2 Tbs Warm water no hotter than 120℉
- 382 g All purpose flour
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ½ tsp Kosher salt
- 2 Tbs Granulated sugar
- 192 g Whole milk
- 5 Tbs Butter, unsalted soft
Ham and Cheese Filling
- 10 ounces Pork sausage meat approximate
- 1 Stick Butter, unsalted Soft
- 1 ea Garlic clove
- 1 tsp Onion powder
- ½ tsp Ground cumin
- ½ tsp Paprika
- ½ tsp Kosher salt
- ¼ tsp Ground pepper
- 2 Cups Shredded gruyere cheese
Optional garnish
- ½ cup Heavy cream approximate
- 2 Tbs Butter, unsalted melted
- 2 Tbs Chives chopped
- 1 Tbs Flaky sea salt
Instructions
- Whisk together the yeast with the warm water then combine with the rest of the ingredients in a bowl fitted for your stand mixer or a regular bowl for your hand mixer.
- Using your hand mixer or stand mixer with dough hook attachment(s), mix on low speed until incorporated, then on medium speed until you achieve the windowpane test. About 7-10 minutes.
- Test for the windowpane by taking a small portion of dough and roll into a ball. Stretch it out gently starting in the middle into a square shape, and until the center is a thin film. If your dough easily stretches thinly without tearing and you can see the gluten strands, then the dough is ready. If it rips easily, then you need to mix more.
- Cover the dough and allow to proof until double its size.
- While waiting for the dough to rise prepare the ham filling. Remove the casings from the pork sausage. Cook on medium heat breaking up the sausage meat into little bits. Cook until browned then allow to cool on paper towels to soak up the excess fat.
- Once the meat has cooled combine in a food processor with the rest of the ingredients except the gruyere cheese. Blend until a smooth-ish paste forms. There will be some texture and small chunks from the meat. Set aside.
- Spray your 9" x 13" baking dish with pan spray. Set aside.
- On a floured surface, roll out the dough into a 12" x 15" rectangle. Spread the filling evenly around the dough leaving a ½" gap along one long side then evenly sprinkle the cheese on top.
- Using a pizza cutter or knife parallel to the short side, slice into 12 strips about 1¼" wide (they'll be 12" long). Starting on the side opposite the gap, tightly roll up each bun individually firmly pressing half-inch gap into itself to seal the roll, and place in the baking dish.
- Cover with plastic wrap, and allow to proof until 1.25x it's size. Preheat the oven to 375℉.
- Drizzle the heavy cream over the rolls, and bake for 25-30 minutes or until light golden brown. Allow to cool for about 5 minutes then brush with melted butter and top with chopped chives and flaky sea salt.
- Store covered at room temperature for about 4 days.
Nutrition
Calories: 463kcalCarbohydrates: 29gProtein: 15gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 92mgSodium: 625mgPotassium: 173mgFiber: 1gSugar: 3gVitamin A: 902IUVitamin C: 1mgCalcium: 267mgIron: 2mg
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