Soft Sourdough Ham and Cheese Rolls Recipe
These soft sourdough ham and cheese rolls are the perfect solution to lunch. A simple dough, rich with whole wheat flour and nourishing fats, layer with ham and cheese for protein. Perfect for on-the-go, packing school lunches, dipping in soup, making sliders, mini sandwiches or breakfast buns!
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Okay, these don’t picture well, sue me. But they are delicious and very satisfying.
I like to keep things simple — real, nourishing, and versatile. These whole wheat sourdough ham and cheese rolls check every box. Real food ingredients, high in protein and healthy fats, and useful at any meal of the day. Grab one for a quick breakfast on the go, pack them in a lunch box, build them into a sandwich, or pull them apart alongside a bowl of soup or stew at dinner. They work every time.
Here’s a little secret — this is the same dough I use for my sticky buns and dinner rolls. It is one of the most reliable and versatile doughs in my rotation and once you have it down you will find yourself reaching for it constantly. Ham and cheese just happens to be one of the best things you can do with it.
Other things you can make with it is simple sourdough dinner rolls and sourdough sticky buns!
Why You’ll Love These Whole Wheat Sourdough Ham and Cheese Rolls
Recipe Tips
Make Ahead: Double the batch and store in the fridge or freezer to add to meals throughout the week. They reheat well and can be a lifesaver to fill bellies on busy days.
Make with Freshly Milled Flour: This recipe works great for freshly milled flour for added nutrition and deep flavour. But of course can work for store-bought whole wheat as well.
Hydrate your dough well: Whole wheat flour absorbs more water than white flour. Don’t be afraid of a slightly sticky dough—this will yield soft, tender rolls. You can always flour your hands or work surface very lightly when shaping.
Use floss to slice: I know it’s a bit of a faff but using floss keeps the slicing of the rolls very clean which is helpful where there are lots of bits waiting to fall out.
Ingredients
- Whole Wheat Flour: I use a blend of freshly milled whole grains but regular whole wheat from the store is perfect.
- White Flour: Regular all-purpose adds the right fluffiness.
- Sugar: I like brown sugar but you can use white if that’s all you have on hand.
- Active Sourdough Starter: For rising your buns. Learn more about knowing when your sourdough starter is ready to bake with here.
- Butter: For softness and to lather under the ham and cheese layer.
- Water: Regular ol’ water. Lukewarm is usually best for sourdough.
- Egg: For extra fat, protein, and fluff!
- Salt: For the dough flavour to balance and strength.
- Ham: For the filling.
- Mozzarella Cheese: The most reliable cheese as it’s not too oily and melts like a dream. Cheddar can work too in a pinch but can sometimes be too oily.
Materials
- 8″x 8″ Glass Dish – For baking your buns in.
- Medium Mixing Bowl – For mixing your dough.
- Cheese Grater – For grating cheese, of course.
- Silicone Spatula – For mixing and spreading your filling onto the dough and in the pan.
Step-by-Step Instructions For Sourdough Ham and Cheese Rolls
STEP 1: MIX THE DOUGH
In your bowl, whisk together warm milk, sugar, egg, and sourdough starter. The milk should be warm to the touch but not hot — around 95–100°F (35–38°C). Add flours and salt. If mixing by hand, mix in bits of softened butter now. If using a KitchenAid, attach the dough hook and mix on Speed 2 for 1–2 minutes until a shaggy dough forms. Add the butter a few small pieces at a time and mix on Speed 4 for 2–3 minutes until the dough comes together and pulls away from the sides of the bowl. Cover and rest for 1 hour.
STEP 2: STRENGTHEN THE DOUGH
After the rest, perform stretch and folds until the dough is tight and smooth. Cover and ferment until doubled — 4–6 hours in a warm environment or 6–12 hours in a cool one.
STEP 3: FILL AND ROLL
Once doubled, turn the dough onto a lightly floured surface and roll out into a rectangle. Spread softened butter evenly over the surface all the way to the edges. Sprinkle with salt and pepper, then layer on the shredded cheese and chopped ham evenly. Starting from the long edge, roll the dough up tightly into a log.
STEP 4: SLICE
Using a serrated knife or unflavoured dental floss — floss is recommended for clean cuts that don’t compress the dough — slice the log into equal rolls. Place cut side up in a greased or parchment lined 9×13 baking dish.
STEP 5: PROOF
For long ferment: cover and refrigerate for up to 24 hours, then let come to room temperature before proceeding — about 1–2 hours.
For same-day: cover and let rise on the counter until doubled and puffy, about 2–3 hours.
STEP 6: BAKE
Once the rolls have doubled and are puffy, brush the tops gently with egg wash and sprinkle generously with shredded cheese. Bake at 375°F (190°C) for about 25 minutes until deep golden brown and the cheese on top is bubbly and set.
STEP 7: SERVE
Let cool for 10–15 minutes before pulling apart. Best served warm.
How To Store Sourdough Ham and Cheese Rolls
- Room Temp: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 3 months. Thaw and reheat at 325°F for 8–10 minutes.
- Tip: Wrap in foil before reheating in the oven to keep them soft.
whole wheat sourdough ham and cheese rolls FAQ
new ebook
getting started with sourdough
and the “why” behind each step
Whether you’ve never touched sourdough or you’re tired of every recipe being different and not knowing why – this guide will help clear things up.
Learn the basics, avoid common beginner mistakes, learn why you’re doing what you’re doing and finally bake an edible loaf!
Soft Whole Wheat Sourdough Ham and Cheese Rolls
ingredients
Dough
- 150 g Milk warm
- 1 Egg
- 30 g Brown Sugar 2 tbsp
- 150 g Active Sourdough Starter
- 175 g Whole Wheat Flour
- 125 g White Flour
- 50 g Butter 3 tbsp
- 10 g Salt 2 tsp
Filling
- 1/4 butter soft
- 2 garlic cloves minced (optional)
- 150g ham finely diced
- 150g mozzarella shredded
instructions
- In your bowl, whisk together warm milk, sugar, egg, and sourdough starter. The milk should be warm to the touch but not hot — around 95–100°F (35–38°C). Add flours and salt. If mixing by hand, mix in bits of softened butter now. If using a KitchenAid mixer, attach the dough hook and mix on Speed 2 for 1–2 minutes until a shaggy dough forms. Add the butter a few small pieces at a time and mix on Speed 4 for 2–3 minutes until the dough comes together and pulls away from the sides of the bowl. Cover and rest for 1 hour.
- After the rest, perform stretch and folds until the dough is tight and smooth. Cover and ferment until doubled — 4–6 hours in a warm environment or 6–12 hours in a cool one.
- Once doubled, turn the dough onto a lightly floured surface and roll out into a rectangle (~12×16"). Spread softened butter evenly over the surface all the way to the edges. Sprinkle with salt and pepper, then layer on the shredded cheese and chopped ham evenly. Starting from the long edge, roll the dough up tightly into a log.
- Using a serrated knife or unflavoured dental floss — floss is recommended for clean cuts that don’t compress the dough — slice the log into equal rolls. Place cut side up in a greased or parchment lined 9×13 baking dish.
- For long ferment: cover and refrigerate for up to 24 hours, then let come to room temperature before proceeding — about 1–2 hours.For same-day: cover and let rise on the counter until doubled and puffy, about 2–3 hours.
- Once the rolls have doubled and are puffy, brush the tops gently with egg wash and sprinkle generously with shredded cheese. Bake at 375°F (190°C) for about 25 minutes until deep golden brown and the cheese on top is bubbly and set.
- Let cool for 10–15 minutes before pulling apart. Best served warm.
