Ham & Cheese Rolls with Honey Butter
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If you have leftover holiday ham, then these Ham & Cheese Rolls with Honey Butter are a delicious and easy recipe with leftover ham! They are a soft, pillowy, and buttery savory roll that can be enjoyed for breakfast, brunch, lunch, or a snack!
If you're looking for more brunch recipes, try some of my other favorites like my Everything Bagel Scones, Bone Broth Sausage Mushroom Frittata, or my Cheesy Veggie Quiche.
Table of Contents
These savory rolls are the perfect recipe with leftover ham that will be a huge crowd pleaser! They start with a soft and sweet dough, similar to Hawaiian sweet rolls. You roll it out (like cinnamon rolls) and spread a garlic and herb butter on. Add on your leftover ham and cheese, roll them up, cut them, and bake in a muffin pan for individual savory rolls!
These organic rolls is a favorite recipe with leftover ham that we make around the holidays. I always use my Savory Mustard Herb Ham leftovers, but you can use any leftover ham that you have (savory or sweeter like honey baked would go well with this recipe). These savory rolls are the perfect breakfast, lunch, appetizer or dinner!
Why You'll Love This Recipe
Soft & Pillowy: These savory rolls are made with a soft and sweet dough, similar to a crescent roll. This dough is very easy to make, you can do it entirely in your stand mixer and it comes together easily!
One Rise: This recipe for Ham & Cheese Rolls with Honey Butter only requires one rise, which makes them faster as well. After I roll out the dough, then I fill them with an herb butter that has garlic powder, thyme, and parsley. Then I filled them with Swiss cheese and ham, and roll them up. I brush them with a mix of melted butter and honey for a little sweetness and browning factor in the oven. And, last I top them with scallions when they come out!
Anytime Snack: These little savory rolls are perfect for breakfast, brunch, lunch, or even just a quick snack. Delaney has been adding green salsa on top of them, which he absolutely loves. You could even eat with ketchup or barbecue sauce and they would be delicious as well. Or, you could even add a pad of butter on top! No matter how you eat them, trust me, you'll want to make a double batch of these ham and cheese rolls!
Ingredients
- Ham: I use leftover ham from my Savory Mustard Herb Ham. You can also make these with ham deli slices too. But, this is a great recipe for leftover ham.
- Yeast: I use Active Dry Yeast, this is what makes these rolls rise.
- Cane Sugar: You'll need to activate the yeast.
- Butter: I use Organic Valley Salted Butter, which is my favorite. You can use your favorite. The butter enriches this dough to create a soft and rich fluffy dough.
- Milk: Use whole milk, this also enriches the dough to provide sweetness and give it a soft texture.
- All Purpose Flour: Cairnspring Mills is my favorite, you can use your fave. These savory rolls just need all purpose flour, making them simple and easy.
- Honey: I use organic raw honey in the dough for sweetness and flavor, and it's also brushed on top which is what gives these savory rolls a little hint of sweetness.
- Salt: Use fine sea salt.
- Garlic Powder: I use organic garlic powder inside the filling for added flavor in every bite.
- Dried Thyme: I use organic dried thyme in the filling as well for added flavor.
- Dried Parsley: And this is also used inside the filling for flavor.
- Swiss Cheese: I use organic Swiss cheese as I love ham with Swiss! You can also use cheddar or pepper jack or your favorite.
- Scallions: I top these finished savory rolls with organic scallions. This addition gives them a mild onion flavor with little sweet undertones. This part is optional, but I love these on top!
Tools Needed
- Scale: Always use a digital food scale, especially when making bread.
- Stand Mixer: I use a stand mixer for ease, but you can also make this dough with your hands and a mixing bowl.
- Rolling Pin: You'll need a rolling pin to roll out the dough.
- Cupcake Pan: I bake these in a cupcake pan for individual savory rolls that are ready to serve right out of the oven.
- Pastry Brush: I use a pastry brush to brush the honey butter on top of the rolls before baking. If you don't have this, you can spoon it on with a spatula.
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir together and let it sit until it becomes, about 5 minutes.
In a small saucepan, add the butter, milk and honey. Put over medium heat, and melt. Remove when completely melted.
Add the flour, 57 grams cane sugar, and sea salt to the mixing bowl in that order. Add in the milk mixture and knead on low for 5 minutes, until smooth.
Transfer the the dough to a bowl, and cover with plastic wrap. Let rise for 1 to 3 hours, until doubled in size.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a small bowl, add the 1/4 cup butter, garlic powder, thyme, and parsley. Stir together.
Step 4
On a floured surface, roll out the dough to a rectangle that is about 12 x 16 inches. Using a spatula spread the butter all over the rolled out dough. Add the ham and cheese on top of the butter.
Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 12 rolls. Place in muffin tin.
Step 5
To make the topping: In a small bowl, add the 2 tablespoons of butter and honey. Melt in the microwave for 10 to 20 seconds. Using a pastry brush, brush the tops of the rolls with the honey butter mixture.
Step 6
Bake for 22 to 25 minutes, or until golden brown. Top with sliced scallions for serving. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Yes, feel free to swap out another kind of cheese. Cheddar or Jack would also be delicious in this recipe!
Yes, feel free to use turkey or pepperoni in place of ham.
Store extras in an airtight container in the fridge for up to 5 days.
You can reheat these in the microwave or in the toaster oven or air fryer on a warm setting.
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Ham & Cheese Rolls with Honey Butter
Ingredients
Dough
- 10 grams active dry yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 57 grams salted butter
- 1 cup milk
- 1 teaspoon raw honey
- 446 grams all purpose flour
- 57 grams cane sugar
- 1 teaspoon fine sea salt
Filling
- 57 grams salted butter (softened)
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ⅛ teaspoon dried parsley
- 340 grams ham
- 170 grams Swiss cheese
Topping
- 2 tablespoons salted butter
- 2 teaspoons raw honey
- 2 scallions
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir together and let it sit until it becomes, about 5 minutes.
- In a small saucepan, add the butter, milk and honey. Put over medium heat, and melt. Remove when completely melted.
- Add the flour, 57 grams cane sugar, and sea salt to the mixing bowl in that order. Add in the milk mixture and knead on low for 5 minutes, until smooth.
- Transfer the the dough to a bowl, and cover with plastic wrap. Let rise for 1 to 3 hours, until doubled in size.
- Preheat the oven to 350°F.
- To make the filling: In a small bowl, add the 1/4 cup butter, garlic powder, thyme, and parsley. Stir together.
- On a floured surface, roll out the dough to a rectangle that is about 12 x 16 inches. Using a spatula spread the butter all over the rolled out dough. Add the ham and cheese on top of the butter.
- Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 12 rolls. Place in muffin tin.
- To make the topping: In a small bowl, add the 2 tablespoons of butter and honey. Melt in the microwave for 10 to 20 seconds. Using a pastry brush, brush the tops of the rolls with the honey butter mixture.
- Bake for 22 to 25 minutes, or until golden brown.
- Top with sliced scallions for serving.
- Store in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
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