I really wanted to just call these HAMM rolls because Jon Hamm just won an Emmy (FINALLY..), but I didn't think anyone would get it.
These are, essentially, savory cinnamon rolls. Except instead of cinnamon and sugar, there is mustard and ham and cheese. And the dough is peppered with herbs (and pepper...HAH!) All good things, right? I think they'd be especially epic for breakfast with a fried egg on top, but they're also amazing as a snack, or even lunch.
See that middle guy? We call that the Princess Leia roll. The end pieces of dough always come out that way. I love it.
HAM + SWISS ROLLS
makes 16 medium-sized rolls, or 8-12 big ones
1/2 cup warm water
1/4 cup vegetable or canola oil
2 eggs + 1 yolk
15-17 1/2 oz (3 to 3 1/2 cups) flour
1 1/2 oz (a little less than 1/4 cup) sugar
1 packet instant or rapid-rise yeast (2 1/4 tsp)
1 1/2 tsp salt
about 1/2 cup chopped dill and chives (or herbs of your choice)
1/3 cup dijon mustard (more if you want)
12 to 16 oz ham, chopped
8 oz sliced or grated swiss cheese
1 cup grated parmesan cheese
salt & pepper
1 egg + 1 TB water (for egg wash)
- In the bowl of your mixer, combine 15 oz (3 cups) flour, herbs, sugar, yeast, and salt.
- In a separate bowl, whisk together water, oil, and eggs.
- Add liquid mixture to the mixer bowl, and mix on low speed until ingredients come together (2-3 minutes).
- Continue to mix on low speed (or medium low, if you feel like your mixer can handle it) for 4 minutes.
- Check dough -- if more flour is needed, add 1 TB at a time while the mixer is running, until the dough clears the sides of the bowl but still sticks to the bottom a bit.
- Mix for another 4-6 minutes.
- Turn dough out onto a lightly floured surface and knead to form a smooth round.
- Place round of dough in a lightly greased bowl, cover with a tea towel, and place in a warm place to rise until doubled (1-2 hours).
- Grease your pan(s).
- Once dough has doubled in size, turn out onto a lightly floured surface, and roll into a rectangle (about 16" x 20" or so).
- Spread mustard over surface of dough rectangle, leaving about 1/2 inch border uncovered around the perimeter.
- Sprinkle half the parmesan cheese over the mustard.
- Scatter ham over the parm, followed by the swiss cheese.
- Sprinkle salt and pepper over the top.
- Starting and ending with the longer sides of the rectangle, roll the dough as tightly as you can without tearing, so that you have one long roulade of dough/ham/cheese.
- Cut the roll into 8, 12, 0r 16 equally sized pieces (if you want larger rolls, cut into fewer pieces). Cutting into 16 pieces, like I did, will yield small (but still reasonably sized) rolls.
- Arrange rolls in your pans -- space them at least an inch or so apart.
- Cover with a tea towel and set aside to rise for an hour.
- Preheat oven to 375F.
- Brush rolls with egg wash.
- Bake for 20-30 minutes, or until rolls are golden brown.
- Remove from oven, sprinkle with remaining parmesan cheese, and return to oven for 3-5 more minutes.
- Remove from oven, and cool in pan for 15-20 minutes.
- Serve warm or at room temp.