Ham and cheese rolls are a beloved staple in our family. They have been made at our table for years and pair perfectly with soup for dinner, or with a fresh salad at lunch. Simple to prepare and always satisfying, these rolls are comfort food everyone looks forward to.
Cheese rolls?
I learned this recipe from our dear friend Flora Lee Acord when I was young. Over time we’ve often skipped the ham and filled the rolls with cream cheese and cheddar instead, so at our house they are frequently called “cheese rolls.”
Easy!
Easy!Don’t be intimidated by the total time—most of it is inactive rising time. The hands-on work is straightforward and forgiving. Once the dough is made, you can let it rise and return later to shape and bake the rolls.
Start with dough…
This recipe uses a tender homemade roll dough, but you can substitute your favorite dough if you prefer. Divide the dough into three equal pieces and shape each into a ball. Roll each ball into a circle about 12 inches in diameter, then cut each circle like a pizza into 12 triangles. Repeat for the remaining dough balls.
Now for the filling!
On the wide end of each triangle place: about 1 teaspoon cream cheese, one small piece of cheddar, and a small piece of thinly sliced ham. If you prefer cheese-only rolls, omit the ham and add a little extra cream cheese and cheddar.
Roll ’em up!
Start rolling from the wide edge toward the point, covering the filling as you go. Pinch the dough lightly to enclose the filling and finish rolling in a crescent style. Place each roll seam-side down on a greased baking sheet or parchment paper.
And bake!
Let the shaped rolls rise until nearly doubled in size, about 45 minutes. Bake at 400°F for 9–10 minutes until golden. This recipe yields about 36 medium rolls. They keep well—reheat a leftover roll in the microwave for a few seconds for a quick snack or lunch.
When my children were little they could have eaten these every day. Even now as adults, they still ask for them whenever they visit. I hope your family enjoys them as much as ours does.
Enjoy!
Dianna
Ham and Cheese Rolls
Ingredients
For Rolls
- 2 Tablespoons (2 packages) dry yeast
- ¼ cup warm water
- 1 cup warm milk
- ½ cup butter
- ½ cup sugar
- 3 eggs, well beaten
- 2 teaspoons salt
- 4½ cups flour, plus 2 Tablespoons if needed
For Filling
- ¾ cup cream cheese
- 3 ounces cheddar cheese
- 3 ounces thinly sliced ham
Instructions
For roll dough
- Add yeast to ¼ cup warm water (about 110°F). Let bubble to activate.
- Melt ½ cup butter in 1 cup milk; allow to cool slightly.
- In a large bowl, combine activated yeast, sugar, beaten eggs and salt. Stir in the cooled milk and butter, then add 2½ cups flour and beat for 5 minutes.
- Add the remaining flour to form a soft dough. Place in a greased bowl, cover and let rise in a warm spot until doubled, about 45 minutes. Punch down.
To form rolls
- Divide dough into three parts. Roll each into a 12-inch circle and cut into 12 triangles.
- On each triangle place 1 teaspoon cream cheese, a small piece of cheddar (divide cheese into 36 pieces) and a small piece of ham (divide ham into 36 pieces).
- Starting at the wide edge, roll each triangle to the point, pinching to seal the filling and finishing croissant-style.
- Place seam-side down on a greased sheet or parchment. Let rise about 45 minutes or until nearly doubled.
- Bake at 400°F for 9–10 minutes. Remove and brush with melted butter if desired. Makes about 3 dozen medium rolls.
Notes
Nutrition
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Carbohydrates: 16g
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Protein: 3g
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