Ham and Cheese Rolls
A delicious twist on Ham and Cheese Rolls filled with a creamy Béchamel sauce and grainy mustard, perfect for brunch or a snack during the day. Recipe with step-by-step photos.
Ingredients
Instructions
Measure the flour, salt, sugar and yeast into the bowl of an electric stand mixer, fitted with a dough hook. Lightly mix the ingredients together. With the speed on low, slowly add the warmed milk. Keep mixing on low speed until the ingredients come together into a sticky dough. Add the butter, about a tablespoon at a time, waiting for it to be completely incorporated before adding the next tablespoon. Once all of the dough ingredients have been added, mix the dough on a low-medium speed for about 15-20 minutes, or until you have a soft and smooth ball of dough. When you poke the dough gently, it should bounce back immediately. Lightly oil a large bowl. Place the dough into the bowl, and cover with some plastic wrap or a reusable bowl cover. Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
While the dough is proofing, make the Béchamel sauce. You can also make the sauce 1-2 days in advance and keep it in the fridge. Melt the butter in a medium-sized saucepan. Sprinkle in the flour and chicken stock cube. Stir the mixture with a wooden spoon and cook for 1-2 minutes until it browns a little in colour. Slowly whisk in the milk and keep whisking until there are no lumps. Add the bay leaf. Use a wooden spoon to stir the sauce frequently over medium-high heat until the sauce is thick and smooth. Take the sauce of the heat. Taste for seasoning. The sauce will continue to thicken as it cools. Allow the Béchamel sauce to cool completely. If you wish, transfer the Béchamel sauce to a large piping bag fitted with a large round nozzle (I use a disposable piping bag and snip off the end).
Remove the dough gently from the bowl. Weigh the dough and divide this number by 12 to get the weight for each bun. Divide the dough into 12 equal portions.
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Kitchen Notes
MAKE AHEAD TIPSTo start the dough the night before:* Make the dough as per the recipe. * Place the bowl of dough (covered) in the fridge to proof overnight, or for at least 8 to 10 hours. During this time, it should have at least doubled in size. * The next day, proceed with the rest of the recipe. As the dough will be cold, it may require a bit more time for the second proofing period.
DIFFERENT TYPES OF FLOURFor Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
DIFFERENT TYPES OF YEAST* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.* With instant yeast, you can add it directly to the flour mixture without having to activate it first.* With dried yeast, you will need to activate it first (usually in some warm liquid).* If you are using fresh yeast, you will need about half a block (20 g fresh yeast = 7 g instant yeast). Crumble the fresh yeast into the warm milk, and stir to dissolve the yeast.
PROOFING THE DOUGHDough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:* In the oven with the oven light switched on (works only for some ovens).* In the oven with a tray of boiling water on the bottom shelf.* In the oven or a steamer oven at a low temperature of about 25-40°C (77-104°F).
OVEN & STOVE TEMPERATURESAll recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONSTo convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
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Reviews from the Original Source
I baked these rolls for brunch today and started on the dough the night before. Very delicious!
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