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So there has been this fixation on bread making on my part for some time last month (check the cinnamon rolls) and I grew tired of making sweet bread. What can I say, it’s a “too much of a good thing” situation.

 

I moved on to making savoury bread, this time with another Tinapayan favourite, the Ham and Cheese loaf rolls. Due to hoarding, I can’t locate the loaf pans that we used to have. It’s somewhere deep in the kitchen cabinets, hidden under piles of other bakeware. So I settled on making rolls of my favourite loaf.

 

My mother made me swear not to put too much ham on it so that she can be “guilt-free” eating it #neurosis, so I did it the Spartan way – less of everything EXCEPT CHEESE because I love cheese, and I substituted butter for coconut milk to make the taste richer.

 

These rolls are ideal for breakfast together with some scrambled eggs.

 

ham-cheese-rolls

 

What you need:

  • 2 1/4 tsp instant yeast (1 packet), room temperature
  • 1 cup (240 ml) milk
  • 2 tbsp butter and more to spread
  • 1/4 tsp salt
  • 3 cups (408 g) all-purpose flour
  • 8 slices of ham, torn
  • 2 cups of cheddar cheese, grated
  • 1 cup parmesan cheese, grated
  • 1 tbsp dried basil leaves

 

What to do:

  1. Complete steps 1-4 of this recipe but instead of sprinkling cinnamon, sugar, nuts and marmalade, put ham and cheese (but not all of it, reserve some for the topping).
  2. Once you’re content with the amount of filling it gets (I even incorporated some ham and basil in the dough itself), roll out the dough into a thin rectangle using a rolling pin. Brush with 3 Tbsp melted butter and top the remaining cheese and basil.
  3. Starting at one end, tightly roll up the dough. It should look like a jelly roll. Then with a sharp knife, cut the dough into 1.5 – 2-inch sections and put in a well-buttered oven-proof pan. Brush with remaining melted butter. Put in a warm place to let rise again while you preheat oven to 180 degrees C.
  4. Once the oven is hot, bake rolls until slightly golden brown (which will take around 15 to 20 minutes). Let cool for a few minutes and then serve. Enjoy!

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