03/20/2017 Ham and Cheddar Rolls
Ham and Cheddar Rolls
Recipe Courtesy of Cindy Schumacher
Light Wheat Roll Dough:
1 cup water
1 cup sugar
9 cups white flour
3 packages dry yeast
1 cup milk
¾ cup butter
1 cup wheat flour
1 Tbsp. baking powder
1 egg, beaten
Ham and Cheddar filling (to use half of the above dough recipe, which makes about 18 rolls):
8 oz. thinly sliced ham
8 oz. shredded cheddar cheese
¼ cup butter, softened
2-3 green onions, sliced
1 egg, beaten
To make dough:
Take 5 eggs (don’t crack them open yet) and cover in hot water to warm them to room temperature. Set aside. Heat milk, water, and butter until very warm – butter does not need to melt.
Stir together in a large mixing bowl sugar, wheat flour, 2 cups of the white flour, baking powder, and yeast. Drain water from the eggs that you are warming.
Add eggs and heated mixture to dry ingredients and mix well for about 3 minutes.
If your mixer has a dough hook, switch to this attachment now or begin stirring in the additional flour by hand as your mixer begins having trouble working the flour into the dough.
Continue to add flour, kneading either in the bowl itself or on a lightly floured surface until smooth and elastic (about 10 minutes). Dough should not be sticky. Divide dough in half to make it easier to work with.
Roll out dough on a lightly floured surface to 18” X 13” rectangle. Spread with the butter.
Arrange the ham slices over the top of the dough and repeat with cheese. Sprinkle with green onions.
Starting at the short end, roll up tightly into a log. Cut into 1” slices.
Place each piece into a greased muffin cup, squeezing slightly so that the center of the roll is a little higher in the pan than the sides of the roll. Cover with plastic wrap.
Let rise until doubled (30-40 minutes). Brush with beaten egg. Bake at 350 for about 20-24 minutes until golden brown.