Home RECIPESBread Overnight Ham and Cheese Rolls

Overnight Ham and Cheese Rolls

by Lorena

Aren’t cinnamon rolls SO good? It’s been a while since I’ve wanted to do its savoury and certainly not less sexy version: ham and cheese rolls. The nice thing about this recipe is that you’re going to be able to let them proof overnight and bake them in the morning. Nothing like a freshly baked roll!

Many of you make my cinnamon rolls every week as well as their apple and coffee versions. And every week I get the same question: can I proof them overnight? With those recipes the answer is no. It over proofs to a point where the flour can’t hold in the air anymore and they end up looking deflated. Here I tweaked the recipe with less yeast so that you can let them proof overnight. In this way, you can make them the night before and bake them 12 hours later.

Savoury rolls lend themselves to several variations. The one that I almost made was the pizza version, which would be this plus pizza sauce. It’s important that it’s a thick sauce so they don’t come apart when you cut the rolls. You can also make them with several kinds of cheese, add cooked onion and garlic, pesto, etc! So many possibilities :). If you’re feeling bold, you can also paint them with garlic butter when they come out of the oven.


For my ham and cheese rolls, I used turkey ham because it’s what I always have at home. Of course, you can use any type of ham that you like! It can be pork, chicken, turkey, whatever you prefer. If you want to use serrano ham or prosciutto, I recommend that you chop it up first. This will make it easier to cut the rolls later. I also added dried oregano to my rolls and LOVED it! Best decision ever. If you like, you can also add paprika, cumin, garlic powder, onion powder, etc.


Overnight Ham and Cheese Rolls

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Course: Breakfast, Brunch, Tea Time
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 15 ham and cheese rolls
Author: Lorena Salinas from Cravings Journal

Ingredients

For the dough

  • 500 g all-purpose flour
  • tsp salt
  • tsp instant dry yeast increase to 2¼ if you want a same-day bake
  • 2 tbsp sugar
  • 240 ml lukewarm milk
  • 60 g unsalted melted butter cooled to room temperature
  • 1 egg at room temperature

For the filling

  • 40 g melted unsalted butter cooled to room temperature
  • 250 g sliced ham any kind
  • 250 g sliced cheese any melting kind, I used mozzarella
  • 1 tbsp dried oregano

Instructions

For the dough

  • Mix the lukewarm milk, eggs and melted butter.
  • Mix all the dry ingredients in a separate bowl and make a hole in the centre and add all the wet ingredients in the center.
  • Mix everything until you have a uniform dough. It’s really sticky so don’t worry, that’s just the way this dough is 🙂 That makes them gooey at the end instead of bread-y and hard.
  • Let the dough rest for 1 hour covered in cling film or until it doubles its size. If it’s too cold, turn on your oven until it’s warm (not hot) inside and let it puff up there.

Assembly

  • Dust flour on a clean tabletop and roll the dough. Every couple of rolls make sure it’s not sticking and dust more flour underneath and on top. Roll it out to 2mm thick so that you get lots of rolls instead of just a couple thick ones. Try to keep it as rectangular as you can. At the very end make sure it’s not stuck and dust more flour if necessary so you can roll it with ease.
  • Paint the melted butter on top evenly and reach every edge.
  • Place a layer of ham and a layer on cheese on top. Sprinkle with oregano.
  • Start rolling: first do it carefully so it’s nice and tight and once you have the first 2 complete rolls, you can just push it (still very tightly) so it rolls to the end.
  • Cut the rolls (I did mine 4cm) and put them on a baking tray lined with baking paper at the bottom (this will help later so the sugar doesn’t stick, you’ll thank me later!) and arrange them nicely. Keep a decent amount of space between them, about a couple of fingers. Let them proof one final time in the fridge for 12 hours. If you want a same-day bake, read the not on the yeast and let them proof 30 minutes.
  • They go straight from the fridge into a preheated oven at 180°C/350°F for 25-30 minutes or until golden.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

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