Ham And Cheese Rolls

I try to bake on Sundays so that we could have home-baked breakfast the next morning before we go for work and school. These Ham and Cheese Rolls are freshly baked yesterday afternoon, a lazy Sunday that we spent at home as my younger girl is down with stomach flu.

These rolls are puffy and soft with 2 fillings that my daughters and I love, ham and cheese. The addition of dried mixed herbs also add flavor to these savoury rolls.

I adapted the recipe from The Batter Baker but made some adjustments to the proofing process, in accordance with the usual yeasted bread proofing process that I am more comfortable with. 

Here is the recipe with all the adjustment that I have made:

Ham and Cheese Rolls

Yield 7 rolls

Ingredients:

• 135ml milk
• 1 tbsp melted butter
• 1 tbsp caster sugar
• 2/3 tsp instant yeast
• 1/2 tsp salt
• 200g all purpose flour
• Ham and Cheese slices (cut into half)
• Salt-free dried herbs

Methods:

1. Combine milk, sugar and butter in a small bowl, place in simmering water to bring the temperature up to 45 degree C and stir to dissolve the sugar.
2. Add in the instant yeast, set aside for 5 minutes until bubbles formed in the mixture.
3. Add in the flour and salt, stir to mix and then knead by hand on a slightly floured surface till a soft and non-sticky dough is formed.
4. Place the dough in a oiled bowl, cover up with tower and leave it to rise till double, about 1 hour or slightly longer.
5. Punch down the inflated dough, knead it a few times, then place it back to let it rise for a second time, for 30 minutes.
6. Take out the dough from the bowl and give it a quick knead. Divide the dough into 7 small balls. Roll out each ball into a flat rectangle, sprinkle some dried herb on it before placing one halved-slice of ham followed by one halved-slice of cheese on top. Roll up from the short side to conceal the fillings completely in the dough. Pinch the 2 sides of the rolls to seal openings so that the cheese will not leak out during the baking process. Coat the top of the rolls with some more dried herbs.
7. Place the rolls on a baking tray lined with baking paper. Let them rest for 20 minutes before baking them in the pre-heated oven at 180 degree C for 15 minutes.
8. Once the rolls are taken out from the over, brush the tops with melted butter for a grossly look.

Fresh-made and home-baked breads are always the best! :)

This is for Yeastspotting.