Visit our Bread Recipes page for more fantastic homemade breads like our Hot Ham and Cheese Rolls!
Quick—name something more comforting than hot, soft bread fresh from the oven. Hard to beat, right? I’m going to argue there’s one thing that edges it out: Hot Ham & Cheese Rolls.
These rolls start with an easy-to-handle semolina dough wrapped around classic smoked deli ham, layered with plenty of shredded cheddar and a scattering of green onion for brightness. The dough is rolled, sliced into pinwheels, and baked until the bread is tender, the ham is warm, and the cheese is gooey and melty.
Serve them with a simple salad for a balanced meal, or indulge and enjoy them straight from the pan with a glass of wine. Either way, they disappear fast.
Cook’s Notes
This recipe was tested using my Sesame Semolina Bread dough and I recommend it for the best texture and flavor. If you can’t find semolina flour or prefer convenience, thawed frozen bread dough works well as a substitute.
Choose the deli ham you prefer; a Virginia-style smoked ham off the bone offers excellent flavor and texture, but any thinly sliced smoked ham will do.
Use a sharp, well-melting cheddar for the best results. I personally love the sharpness and melt of a seriously sharp Cheddar, but pick the cheese you enjoy most.
I usually use only the green parts of the green onions, but using the whole green onion will make the rolls more onion-forward—do what you like.
Leftovers reheat nicely wrapped in foil in a 350°F oven for about 15 minutes. You can freeze baked rolls and reheat from frozen, adding roughly 8 extra minutes to the reheating time. I don’t recommend freezing them before baking, as the cheese can change texture.
Helpful tools
- Half-sheet pans
- Silpats or parchment paper
- French-style rolling pin
- Semolina flour (if making the dough)
Hot Ham and Cheese Rolls
Rebecca Lindamood
15 mins
20 mins
Pin Recipe
Ingredients
- 1 batch Sesame Semolina Bread Dough (or 2 pounds frozen bread dough, thawed)
- 19 thin slices deli ham
- 8 ounces sharp cheddar, coarsely grated
- 1 bunch green onions, green parts only, thinly sliced
Instructions
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Roll the dough into a 24″ x 18″ rectangle. Sprinkle about one-quarter of the cheese evenly over the dough. Arrange the ham slices in slightly overlapping rows to cover the dough, leaving a 1″ strip along the 24″ side nearest you.
Scatter the remaining cheese and the sliced green onions over the ham. Starting from the far edge, roll the dough toward you into a tight log. Pinch the seam to seal, then slice the log into 1½”–2″ rounds.
Place the rolls on a silpat- or parchment-lined half-sheet pan. Cover with a clean towel and let rise about 45 minutes, until puffy. Preheat the oven to 400°F. Remove the towel and bake 20–25 minutes, until deep golden brown. Let stand 5 minutes before transferring to a rack or serving.
Video
Nutrition
Carbohydrates: 26 g
Protein: 13 g
Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 32 mg
Sodium: 691 mg
Fiber: 1 g
Nutritional information is an estimate. Calculate nutrition based on the exact ingredients you use.
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