Ham and Cheese Rolls with Garlic Butter

These Ham and Cheese Rolls use a classic sandwich combination, but instead wrap them up in pillowy soft bread rolls. They're filled with a Dijon garlic butter filling, and get topped with a delicious melted garlic butter before serving. Perfect for a party or any special occasion!

Close up shot of baked ham and cheese yeasted rolls in a metal pan, brushed with parsley garlic butter.

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Make these for any brunch, gathering, birthday party, or holiday get-together, they are going to absolutely WOW your guests!

While these rolls do require a bit of time to bring them together, they are made with super simple ingredients. All you need is a little patience, though a stand mixer helps as well. 😉

If you're new to bread making, we think this recipe is really approachable for beginners with the soft, pliable, easy-to-work-with dough! You may also enjoy these rye dinner rolls and these Swedish cardamom buns for something sweet!

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Ham and Cheese Rolls with Garlic Butter
✨Substitutions & Variations
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Ham and Cheese Rolls with Garlic Butter

🧄Ingredients

Here are the ingredients we used for this recipe. You can find more information on substitutions below.

All-purpose flour. All-purpose flour is going to give you the best pillowy soft texture. We use Bob's Red Mill all-purpose flour in all of our recipes.
Sugar. A little bit of sugar helps the buns taste their best and contributes to a great texture in these rolls.
Kosher salt. We love using this fine ground kosher salt for baking, and we do always use Diamond Crystal Salt in our kitchen unless otherwise noted. If using another type of salt, use less, because Diamond Crystal salt is less salty than other types!
Yeast. We used instant yeast for this recipe, as we find it the easiest to work with. You can use other types of yeast, just be sure check out this helpful guide to help you make adjustments if using something other than instant (or rapid rise) yeast. Before beginning, ensure your yeast is fresh.
Butter. We recommend using high-quality, European-style butter for the rolls if possible. There is a lot of butter in this recipe, so using high-quality butter will definitely give you the best result and most amazing flavor and texture. Unsalted butter will also give you the most control over the flavor.
Milk. Whole milk will give you the best flavor!
Eggs. We use two whole eggs plus an egg yolk in the dough. We also use one egg to make an egg wash to brush the rolls with before they go into the oven for a lovely golden brown texture.
Cheese. The cheese you use is entirely up to you. We went for mozzarella, and shredded it ourselves, but any cheese you enjoy would be great. Some suggestions include cheddar, white cheddar, gruyere, Havarti, or Swiss. You can also use cheese slices, but we found that shredded cheese was a bit easier to spread evenly throughout the middle of the rolls.
Garlic. Fresh garlic is what you want for these rolls. Make sure to mince it really fine! We use it in both the filling, and in the garlic butter topping.
Ham. We asked for very thin slices of ham at the deli counter.
Dijon. We mix in Dijon mustard with softened butter, garlic, salt, and parsley to make the filling for these rolls. If you don't like mustard, feel free to skip it, they're delicious with or without it. With that said, it's a very mild Dijon flavor and not overpowering at all.

Visit the recipe card for the full quantities and nutritional information.

✨Substitutions & Variations

Brown butter. For extra depth of flavor, brown the butter and let it cool and re-solidify (while still remaining softened) for the filling. You can use melted browned butter in the dough, just make sure it's not too hot!
Swap the butter filling. You can use this roasted garlic butter, or this leek butter for even more incredible flavor in this recipe!

This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!

🔪Prep Work

Allow the butter to sit out at room temperature for at least 3-4 hours, or even overnight, to make it soft and easy to work with.
Bring the eggs to sit out at room temperature for about an hour to reach room temperature. Separate one egg yolk from the egg white. Reserve the egg white for later!
Shred the cheese.
Measure out the rest of the ingredients using a kitchen scale.
Grease a 9×13-inch baking pan really well.

Pro Tip

To quickly bring eggs to room temperature, place the eggs in a bowl of warm (not hot) water for 10-15 minutes.

How to Make Garlic Butter Cheesy Ham Rolls

Flour, yeast, sugar and salt in a bowl being whisked.

Step 1

Whisk flour, sugar, instant yeast, and salt in a bowl and set aside.

Pro Tip

Always use a food scale to ensure you have the proper amount of flour! This will really help ensure your rolls are the correct texture.

Step 2

In the bowl of a stand mixer or a separate large bowl, whisk together the two eggs and an egg yolk.

Melted butter and milk being whisked together in a glass beaker.

Step 3

Gently heat milk and butter to between 115-120°F. Whisk to combine.

Pro Tip

Use a thermometer to monitor the temperature of the milk and eggs. Too hot will kill the yeast, and if it's too cold, the yeast won't activate.

Whisking egg, milk, and butter mixture in a metal mixing bowl.

Step 4

Combine the eggs, milk, and butter, whisking until smooth.

Whisked dry ingredients into wet ingredients to make the start of roll dough.

Step 5

Add about ⅓ of the dry ingredients to the wet, and whisk until smooth. This just helps the mixer out a little bit and gets the process going.

Flour added to the bowl of a stand mixer getting ready to be mixed.

Step 6

Add the remaining dry ingredients to the stand mixer.

Kneaded dough ball in a stand mixer with a dough hook.

Step 7

Knead the dough for 7-10 minutes, it's until it's soft, pliable, and no longer clings to the sides of the bowl. The dough should pass the windowpane test, and that's how you know it's ready.

Pro Tip

Resist the urge to add more flour when kneading. Adding too much flour will just make the dough tough. If after 7 minutes, the dough is still clinging to the sides and bottom of the bowl, add 2 tablespoons of flour at a time until it comes together.

Step 8

Roll the dough into a smooth ball shape, then place it seam side down into a clean bowl with oil. Rub the top with a bit of oil, then cover with a towel or plastic wrap and place the bowl in a warm place to rise for 60-90 minutes. Meanwhile, prepare the filling.

Puffy dough in a bowl with a small indent where it has been pressed.

Step 9

The dough is ready to roll and shape once it has doubled in size, and leaves an indent where pressed.

Dijon garlic butter in a small ceramic mixing bowl surrounded by a white linen napkin, parsley, and garlic.

Step 10

While the dough is rising, combine softened butter, Dijon mustard, some of the salt, parsley, and garlic in a bowl and mix until a smooth paste forms. Set aside.

Dough rolled into a rectangle with the rolling pin and scraps cut off.

Step 11

Roll the dough into a rectangle that is roughly 14 inches by 18 inches.

Pro Tip

Don't stress too much about the measurements, and if you'd like, you can always cut off scraps after rolling to make your dough more of the correct shape!

Dijon garlic butter spread onto the dough using an offset spatula.

Step 12

Spread the Dijon garlic butter evenly over the top of the dough using an offset spatula.

Thin layer of ham, covered by shredded cheese on top of a buttery topping on the inside of a rolled out dough.

Step 13

Lay down a thin layer of ham over top of the butter filling, followed by cheese spread evenly.

Hand tightly rolling a ham and cheese roll on a silicone mat.

Step 14

Cut the dough into 12-16 roughly equal sized strips using your preferred method. We like to use a pizza cutter to roll them individually.

Tightly rolled ham and cheese roll on a silicone baking mat with a pizza cutter nearby.

Step 15

Roll tightly.

Raw ham and cheese rolls in a pan getting ready for a second rise.

Step 16

Add the rolls to a greased 9x13-inch baking pan. It will be a snug fit! Cover, and set aside in a warm place to rise for 60-90 minutes.

Puffy ham and cheese rolls brushed with egg wash and getting ready to bake.

Step 17

Meanwhile, make the egg wash, and preheat the oven to 350°F. When the rolls have risen and are puffy, brush the tops with the egg wash.

Baked golden brown ham and cheese rolls in a metal pan.

Step 18

Bake until golden brown, and the internal temperature reaches at least 190°F. This should take 45-55 minutes. Meanwhile, prepare the garlic butter topping.

Pro Tip

If the rolls begin to brown too much while baking, you can tent them with aluminum foil to prevent burning after about the 30 minute mark.

Step 19

While the rolls are baking, combine butter, garlic, and a bit of salt in a saucepan on the stovetop over low heat. Cook, stirring often for about 10 minutes, until the garlic has infused into the butter. Stir in the parsley.

Pro Tip

Cook the garlic low and slow to prevent burning, and to create a delicious flavorful topping.

Hand drizzling a fluffy ham and cheese roll with garlic butter on a ruffled white ceramic plate on top of a wooden charger plate, with green and white flowers in the background.

Step 20

Drizzle the baked rolls with the garlic butter, and serve!

Equipment

We strongly suggest getting an oven thermometer to monitor the temperature of the oven. Some ovens run hot, and some run cold. We also suggest never trusting the *beep* sound on the oven! In our experience, it always goes off way too early, and this can really impact the rolls.
We always prefer baking in metal pans for the most consistent results for our baked goods. They also conduct heat more evenly than glass or ceramic. Here is the rectangular 9x13-inch pan we use!
Use a stand mixer. You can knead these rolls by hand, but using our trusty stand mixer saves us a lot of time and effort.
A kitchen scale is a MUST. Kitchen scales mean fewer dishes, and way better bakes! Measure your flour out accurately so that your rolls don't end up too dry.

Storage

Fridge Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the oven, or in the microwave at 50% power until warm.

Freezing

These rolls freeze and reheat well. To freeze, allow them to cool off completely, wrap them tightly in aluminum foil. Freeze for up to 3 months.

Reheat in the oven at 350°F until warmed through from frozen. No need to thaw.

Make Ahead

To spread the baking process out over multiple days, you can place the dough in the fridge, covered, during the first rise for 12-24 hours. Do not exceed 24 hours in the fridge, or your dough will overproof, leading to dense rolls when you go to bake them.

When it comes time to fill and shape the rolls, allow them to sit at room temperature for about an hour before working the dough, because the dough will be quite cold and hard to work with, so it will need some time to become soft and pliable again.

Tray of golden brown ham and cheese rolls with garlic butter.

Expert Tips

Test the yeast. Before beginning, if your yeast has been sitting around for a while, and you're not sure if it's still good or not, we'd recommend testing it for freshness. To do this, add water that is around 115-120°F to a container with about a tablespoon of sugar. Add a couple of teaspoons of yeast, stir, and let it sit for 10 minutes. If it foams up, you're good to go. If not, you need to get some new yeast and begin again, or your rolls won't rise!
Weigh ingredients with a kitchen scale. Not only does this mean fewer dishes for you, but it also means a much more accurate result. If your rolls are too dry or dense, you probably added too much flour, which is easy to do if you aren't using a scale!
Use an instant-read thermometer to ensure the milk isn't too hot. It's important that the milk and butter mixture is right around 115-120°F before combining it with other ingredients. If the milk is too warm, the heat will kill the yeast. We like to use an instant read thermometer to monitor the temperature of the liquid.
Knead the dough until it's really soft. Make sure it passes the windowpane test before moving on to ensure you get the softest, fluffiest rolls. It can be tempting to add more flour if your dough is sticky in the beginning, but wait it out, and knead the dough for at least a full 7 minutes before adding more flour!
Don't rush the rise. The dough needs proper time to develop flavor and texture. The dough is ready when it's doubled in size, and when you press lightly, it leaves an indent where you pressed it.
Don't let the dough rise for too long, either. Otherwise, the yeast will expend all of its energy before baking, which won't allow it to rise anymore when in the oven. Cold temperatures will slow the rise, while warm temperatures speed it up. As long as you follow the visual cues and timing suggestions, you will be fine!

💬Common Questions

Why didn't my rolls rise?

Your yeast may be expired, you may have let them proof for too long, which expends all the energy to rise before going in the oven, causing the rolls to deflate when baking.

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