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ham and cheese sourdough rolls

Soft Whole Wheat Sourdough Ham and Cheese Rolls

AuthorBronwyn Case
These whole wheat 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.
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Prep Time35 minutes
Cook Time25 minutes
Ferment 6 hours
Total Time7 hours
Servings8 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
 

  1. 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.
  2. 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.
  3. Once doubled, turn the dough onto a lightly floured surface and roll out into a rectangle (~12x16"). 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.
  4. 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 9x13 baking dish.
  5. 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.
  6. 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.
  7. Let cool for 10–15 minutes before pulling apart. Best served warm.