Savoury Ham and Cheese Scrolls
These are delicious. I made this for my kids recently and they loved them.
The dough is perfect. super soft and easy to work with. The ham and cheese filling is the perfect amount and surprisingly I loved the homemade barbecue sauce style topping, it was lovely. I don't normally like store bought barbecue sauce, so I was pleasantly surprised by this homemade version. Though I will try and find a tomato sauce version also.
These don't take long to make, the only thing that takes time is the resting of the dough for two hours, but other than that it is quick to make.
If you don't have bread flour, you can use plain flour.
The pizza dough is enough for one pizza if you just want to make pizza.
So if you are looking for something new to make, this recipe is great, my family loved it, hope yours does to.
The dough is perfect. super soft and easy to work with. The ham and cheese filling is the perfect amount and surprisingly I loved the homemade barbecue sauce style topping, it was lovely. I don't normally like store bought barbecue sauce, so I was pleasantly surprised by this homemade version. Though I will try and find a tomato sauce version also.
These don't take long to make, the only thing that takes time is the resting of the dough for two hours, but other than that it is quick to make.
If you don't have bread flour, you can use plain flour.
The pizza dough is enough for one pizza if you just want to make pizza.
So if you are looking for something new to make, this recipe is great, my family loved it, hope yours does to.
Recipe
Recipe adapted from kristinakuzmic.com/
Makes 12
For the dough:
1 cup warm water
2 tablespoons honey
2 teaspoons active dry yeast
3 cups bread flour
2 teaspoons salt
2 tablespoons olive oil
For the filling:
230g thinly sliced ham
230g thinly sliced Swiss cheese
Glaze:
5 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 ½ tablespoons brown sugar
Makes 12
For the dough:
1 cup warm water
2 tablespoons honey
2 teaspoons active dry yeast
3 cups bread flour
2 teaspoons salt
2 tablespoons olive oil
For the filling:
230g thinly sliced ham
230g thinly sliced Swiss cheese
Glaze:
5 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 ½ tablespoons brown sugar
In a large bowl, combine warm water and honey. Sprinkle yeast over the water mixture and allow to sit for about 5 minutes.
Add flour, salt and olive oil to the water mixture. Work into a dough, kneading for a few minutes until smooth (about 10 minutes). You also do this in a stand mixer, mix for 5 minutes.
Grease a large bowl with non-stick cooking spray. Place the dough in the bowl and cover with plastic wrap. Allow the dough to rise for approximately 2 hours or until the dough has doubled in size.
Add flour, salt and olive oil to the water mixture. Work into a dough, kneading for a few minutes until smooth (about 10 minutes). You also do this in a stand mixer, mix for 5 minutes.
Grease a large bowl with non-stick cooking spray. Place the dough in the bowl and cover with plastic wrap. Allow the dough to rise for approximately 2 hours or until the dough has doubled in size.
Preheat oven to 175C/155C fan forced.
Pull dough or use a rolling pin to shape the dough into a large thin rectangle (about 40 x 53cm), use flour only if the dough is sticky.
Cover the dough with a single layer of ham, then cover with a single layer of cheese.
Starting with the longer side, roll into a large log. Gently pinch the seam together and roll over so that the seam is face down.
Grease a 22 x 33cm baking pan with cooking spray. Cut log into 12 equal slices. Place the rolls in the pan, cover with plastic wrap and let rise at room temperature for 30 minutes. Meanwhile, prepare the glaze.
Glaze: In a small sauce pan over low heat, combine the glaze ingredients and stir until the butter has completely melted and all the ingredients are well incorporated.
Spoon glaze evenly over each roll, and bake uncovered for approximately 25 to 30 minutes. Serve immediately, though they were nice at room temperature also.
Pull dough or use a rolling pin to shape the dough into a large thin rectangle (about 40 x 53cm), use flour only if the dough is sticky.
Cover the dough with a single layer of ham, then cover with a single layer of cheese.
Starting with the longer side, roll into a large log. Gently pinch the seam together and roll over so that the seam is face down.
Grease a 22 x 33cm baking pan with cooking spray. Cut log into 12 equal slices. Place the rolls in the pan, cover with plastic wrap and let rise at room temperature for 30 minutes. Meanwhile, prepare the glaze.
Glaze: In a small sauce pan over low heat, combine the glaze ingredients and stir until the butter has completely melted and all the ingredients are well incorporated.
Spoon glaze evenly over each roll, and bake uncovered for approximately 25 to 30 minutes. Serve immediately, though they were nice at room temperature also.
Enjoy!
