All-American Ham & Cheese Roll

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All-American Ham & Cheese Roll

star rating (33) rate this recipe »
Published prior to 2008

Looking for a sandwich you can grab and eat with one hand, WITHOUT the filling sliding out? You’ve found it. Ham and cheese are rolled in a sheet of yeast dough and baked, yielding a stuffed sandwich that’s a treat to eat.

Crust
3 cups (12 3/4 ounces) King Arthur  Unbleached All-Purpose Flour
1 tablespoon sugar
1/4 cup Baker’s Special Dry Milk or nonfat  dry milk
2 tablespoons potato flour
1 1/4 teaspoons salt
1 tablespoon pizza dough flavor (optional, but delicious)
2 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 cup water

Filling
1/2 pound thin-sliced ham
1/2 pound thin-sliced cheese: Swiss, Muenster, American, or your cheese of  choice
Mustard

To make the dough: Combine all of the dough ingredients, and mix and knead them together–by hand, mixer or bread machine—till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour.

Roll the dough into a 12" x 18" rectangle. Brush all over with mustard, leaving a 1" mustard-free zone all around the edge. Add the cheese in a single layer, then the ham; again, leave the border bare.

Starting with a long edge, roll the dough into an 18" log. Pinch the long seam closed, then fold the ends over and pinch them closed, too. Curve the log into a horseshoe shape on a lightly greased or parchment-lined baking sheet, seam-side down. Cover the sheet, and allow the roll to rise for 1 1/2 to 2 hours; it should look puffy, though not doubled.

Slash the roll crosswise, about ½" deep, at 3" to 4" intervals along its length; snipping it with a pair of scissors is actually easier than using a knife. Bake the roll in a preheated 375°F oven for 35 minutes, until it's golden brown, tenting it lightly with foil if it appears to be browning too quickly. Remove it from the oven, and allow it to cool for 20 minutes before serving. Serve warm, or at room temperature.
Yield: 8 to 10 servings.

Reviews

1 234  All  
  • star rating 04/14/2015
  • Lindsay from Boston, MA
  • This was awesome! Aside from my struggle to find potato flour (I ended up using potato flakes-- not ideal, but okay in a pinch), it was super easy to make and so delicious. There's just something about melted American cheese. I hate to love anything that processed, but I do. I'll be using this recipe regularly with a variety of fillings from now on.
  • 01/25/2015
  • Chris from Fairfield, CA
  • I made this type of bread back in the 90's when I was a baker at a university. This & spinach gruyere was very popular. Also made it with brioche. These flavors as well as cinnamon rolls! Very decadent!
  • 01/25/2015
  • Thom from Phila., Pa
  • Would like to have this recipe in ounces and then I'd try it.
    Hi Thom. Our recipes published prior to 2008 didn't have weights, and are in the process of being converted to our current format. It's quite a mountain but a truly delicious task! ~ MJ
  • 01/25/2015
  • M. Lovejoy from Yardley, PA
  • In Philly, we roll our dough with thinly sliced pepperoni and sharp provolone. This is a staple at all Eagles games. Of course, Italian sausage, roasted peppers and onions are another popular game food.
  • star rating 11/21/2014
  • JAINIE from KAF Community
  • This recipe is tasty, hearty, and makes a great homey presentation for our dear family on cold winter nights. My only suggestion, being of German decent, is to try using a horseradish mustard. Really adds a depth of flavor without being overpowering..
  • star rating 01/22/2014
  • Neomi from KAF Community
  • Made this for dinner with 50% white whole wheat flour. Easy and very tasty!
  • 01/19/2014
  • Paula from Pa
  • Just an fyi - pizza dough flavor has wheat in it
    Thanks, Paula - the Pizza Dough Flavor is an optional ingredient in this recipe. Thanks for reminding us that the label indicates it does contain milk, soy and wheat. Happy Baking! Irene@KAF
  • 09/04/2013
  • Leigh from NJ
  • Do you have to use potato flour?
    Use potato flour (or some potato ingredient) only if you want soft yeast bread like the one featured in this recipe. Instead of the potato flour, you can consider using instant mashed potato flakes (4 Tablespoons) or the water that you boil potatoes in for the water in the recipe (1 cup). Happy Baking! Irene@KAF
  • star rating 08/19/2013
  • jbljd from KAF Community
  • I've made these rolls at least 4 times, twice as 4 individual rolls/batch since they were going to be eaten "on the road". I've used various combination of meat, cheese, mustard, pesto, etc and everyone has loved them all! The dough is easy to work with and you just need to carefully seal the rolls to keep all the good stuff inside (although, I personally love it when the cheese oozes out and gets crispy!) Once again, KAF recipes are perfect!
  • star rating 01/14/2013
  • Phyllis from Conshohocken, pennsylvania
  • This is my favorite bread recipe. It is so versatile. Ham and cheese is great but I've tried everything from tomato pesto and mozzarella to Nutella and almonds.
    Oh my, Phyllis - you're an inspiration for recipe variation. Thanks for sharing yours - happy baking! Irene @ KAF
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