Ham and Cheese Rolls
I’ve been wanting to make some soft buns and I think I’ve finally found “the one”! Bread making requires a certain amount of patience but the end results are just so rewarding! And don’t you love being able to say that you make my own bread?
There are many types of bread but my favourite are the ones sold in Chinese bakeries around here. Those are the kinds I grew up with eating! Soft, fluffy and sweet buns with either sweet and savoury fillings. mmmmm!
I’ve tried this sweet bun recipe thrice and so far it doesn’t disappoint! My bread always comes out soft and fluffy, even on the next day. This was originally a cinnamon bun recipe but I was inspired by Twelve Loaves theme this month hosted by Lora of Cake Duchess, Jamie of Life’s a Feast and Barbara of Creative Culinary to create a CHEESY savoury roll instead!
Without further ado, here’s my recipe! I increased the sugar to make it more like the sweet chinese buns in the bakery. Don’t worry, the sugar increase will only make it a little sweeter.
Ham and Cheese Rolls with Green Onions and Mayonnaise
adapted from Allrecipes
- 1 teaspoon white sugar
- 1 1/4 teaspoon active dry yeast
- 1/2 cup milk
- 1/2 cup sugar
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 cups all-purpose flour
- 16 regular slices of ham (you may want to consider less if you find this too salty
- 8 slices of cheddar cheese
- 1/3 cup of shredded cheddar cheese
- 1/4 cup mayonnaise
- bunch of green onions (gotta have those green onions!)
- In a small bowl, dissolve 1 teaspoon sugar and yeast in 1/4 cup milk. Let stand until creamy, about 10 minutes. Meanwhile, warm the other 1/4 cup milk in a small saucepan until it bubbles, then remove from heat. Mix in sugar, butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, egg and 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. I used my stand mixer with the dough hook on the lowest speed to mix my dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place (approximately100F) until doubled in volume, about 1 hour.
- Turn dough out onto a lightly floured surface, roll into a 12×9 inch rectangle. For the filling, I layered it with 8 slices of ham, 8 cheddar cheese slices, mayo, green onions, another 8 slices of ham and shredded cheese. Starting at long side, tightly roll up, pinching seam to seal. With serrated knife, cut into 8 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 350 degrees F.
- Bake in preheated oven for about 20 minutes, until golden brown.
Ta dah!! There ya have it! Delicious savoury cheesy rolls! Best served hot and fresh out of the oven! That’s when the bread is softest! If I have some left the next day, I like to microwave mine for about 20 seconds.
And look how soft it is!!!
Oh my gosh!! Time really flies doesn’t it?
Can you believe that it’s almost OCTOBER ALREADY?! Whaaa? Where did 2012 go? And Happy Mooncake Festival to you guys!! I’ve had some decent mooncakes here but I really do miss the awesome variety of mooncakes that you can get in Asia!
Anyway, till next time folks! <3 <3