Ham and Cheese Stuffed Bread #BreadBakers

I served these rolls, stuffed with ham and provolone, with bowls of Norwegian Fish Chowder, known as Fiskesuppe, for dinner one night and the remainder for breakfast the following day.  They would also make a great lunchbox meal.

The Bread Bakers are serving up Stuffed Buns today........

Radha of Magical Ingredients is hosting today and invited us to stuff some buns and share the recipe.  Let's see what was baked up.......

• Custard Buns from A Messy Kitchen
• A Small Batch Nebraska Runzas from Sneha’s Recipe
• Ham and Cheese Stuffed Buns from A Day in the Life on the Farm
• Hot Dog Flower Buns from Karen’s Kitchen Stories
• Nebraska Runzas from Food Lust People Love
• Salted Caramel Apple Wreath from Magical Ingredients

I made a simple white bread recipe, divided the dough, and used half to make these delicious ham-and-cheese stuffed buns.

I put a schmear of Dijon Mustard on each portion.  My rolls were smaller, so I used 1/2 a piece of Black Forest Deli Ham and 1/4 a piece of Provolone on each.  You could make them larger; just increase the amount of filling.  

I am sharing a bread recipe with you today.  This is an easy dough to make, and the loaf of bread was delicious toasted with a schmear of butter and jam.  Feel free to use your favorite bread dough recipe if you prefer.  

I brushed mine with egg wash and sprinkled on some sesame seeds.  If you want to make a double batch and use the second half of the dough, you will find that they freeze well.

Yield: 16 Rolls

Author: Wendy Klik

Ham and Cheese Stuffed Rolls

Tender, light, airy rolls wrapped around ham and cheese before being baked to a golden, delicious brown.

Prep time: 15 MinCook time: 12 MinInactive time: 3 HourTotal time: 3 H & 27 M

Ingredients

• 1 1/3 c. warm milk (I used low-fat) (105-110*)
• 1 egg
• 2 1/4 t. Instant Active yeast
• 1 T. sugar
• pinch of salt
• 4 c. bread flour
• 4 T. butter, melted and cooled
• 1 t. olive oil
• Dijon mustard, if desired
• 8 Deli Ham slices (I used Black Forest)
• 4 slices Provolone cheese, or cheese of choice
• egg wash and sesame seeds, if desired

Instructions

1. Place the warm milk, yeast, sugar, butter and eggs into a 4 c. measuring cup. Stir to combine. Set aside for about 5 minutes.
2. Measure the flour and salt into the large bowl of a stand mixer, fitted with the dough hook. Add the yeast mixture and mix on low until combined. Increase the speed to medium and knead for 10 minutes, until soft and shiny.
3. Remove from the bowl and shape into a ball. Spray or brush the bowl with olive oil. Add the dough ball, flipping to cover with the oil, and ending up with the seam side down. Cover with a warm, damp towel and let rise for 1-2 hours, until doubled in size.
4. Punch down the dough, and divide into 16 equal portions. Roll each portion into a ball.
5. Press and pat each ball into a round. Add a schmear of mustard, if desired, then place 1/2 piece of ham, folded into a quarter, and 1/4 piece of cheese in the center of each. Fold each side into the center, covering the filling and pinching the dough together to seal.
6. Place seam side down onto baking sheets. Cover with a warm damp towel and let proof for 30-60 minutes.
7. If desired, whisk an egg and brush over the tops and sprinkle with sesame seeds
8. Bake in a preheated 400* oven for 10-12 minutes, until puffed and golden brown. Remove to a wire rack to cool for at least 5 minutes before eating. Can be enjoyed warm, room temperature, or cold.

Nutrition Facts

Calories

215

Fat (grams)

8 g

Sat. Fat (grams)

4 g

Carbs (grams)

25 g

Fiber (grams)

1 g

Net carbs

24 g

Sugar (grams)

2 g

Protein (grams)

9 g

Sodium (milligrams)

242 mg

Cholesterol (grams)

32 mg

Similar Recipes

Mozzarella Stuffed Bread Sticks

Nutella Stuffed Crescent Rolls

Prosciutto, Salami and Mozzarella Stromboli

Property of A Day in the Life on the Farm