Go Back
a plain plate of small golden baked yeast-bread spirals with finely chopped pink ham and melted pale Gruyère visible between the bread coils, without poppy seeds, sliced bun tops or garnish
Melissa Hart

Ham and Cheese Party Rolls

These are soft baked bread spirals with ham and Gruyère tucked through the dough, so the filling stays with the roll instead of falling out of a sliced bun. Roll each dough rectangle evenly before spreading the mustard, and leave one clean edge so the seam has somewhere to stick. Don’t pack the pieces into a small casserole dish; a little room on two sheet pans lets their sides cook through while the centers stay soft. I’d put these out warm in a separate batch from the cold tea sandwiches. They’re more substantial than a cucumber finger, which is useful when the party stretches across lunchtime.
Print Recipe Pin Recipe
Prep Time 2 hours 25 minutes
Cook Time 30 minutes
Total Time 2 hours 55 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 1/4 cups whole milk warmed to 105–110°F
  • 2 1/4 tsp instant yeast
  • 1 tbsp granulated sugar
  • 4 cups all-purpose flour 500 g, plus 2 tbsp for rolling
  • 1 tsp fine salt
  • 1 large egg
  • 4 tbsp unsalted butter softened
  • 2 tbsp Dijon mustard
  • 1 lb fully cooked ham finely chopped and blotted dry
  • 8 oz Gruyère finely shredded

Method
 

  1. Stir warm milk, yeast and sugar in a large bowl. Add 4 cups flour, salt, egg and butter and mix into a shaggy dough; knead for 8 to 10 minutes until smooth and elastic, using the extra flour only as needed to prevent sticking.
  2. Cover and let rise in a warm spot for 60 to 75 minutes until doubled. Line two rimmed sheet pans with parchment and divide the dough in half.
  3. Roll each half into a 12-by-10-inch rectangle. Spread each with 1 tablespoon Dijon, leaving a 1/2-inch strip bare along one long edge, then scatter half the ham and cheese evenly over each.
  4. Roll each rectangle from the opposite long edge into a 12-inch log and pinch the seam closed. Cut each log into 12 equal 1-inch slices and place cut side up on the pans, spaced about 1 inch apart.
  5. Cover loosely and let rise for 25 to 35 minutes until puffy. Heat oven to 350°F during this second rise.
  6. Bake for 25 to 30 minutes, switching pan positions halfway through, until golden, the bread centers reach about 190°F and the ham filling reaches at least 165°F. Cool on the pans for 10 minutes before serving.
  7. Serve 24 filled party rolls, two per portion. Refrigerate leftovers promptly in a covered container and reheat covered at 325°F until the filling reaches 165°F.