Savory Corn, Ham & Cheese Rolls
Savory Corn, Ham & Cheese Rolls
Corn, Ham & Cheese Rolls
These soft and fluffy rolls are bursting with the delightful combination of sweet corn, savory ham, and melty cheese, making them a guaranteed hit with kids! I had planned to bake cookies and pound cake today, but my daughter, home from school, made a special request: ‘Mom, make me bread with sausage in it!’ So, I changed my plans and created these delicious rolls, perfect as a hearty snack or a satisfying light meal. The harmony of corn, ham, and cheese is simply irresistible.
Dough Ingredients- Whole wheat flour 100g
- Strong bread flour (rice flour) 200g
- Instant dry yeast 5g
- Sugar 20g
- Salt 3g
- Sweet glutinous rice flour 10g
- Milk (lukewarm) 30g
- Water (lukewarm) 110~120g (adjust as needed)
- 1 large egg (room temperature)
- Grapeseed oil 20g
- Finely chopped green onion (for dough) a little
Topping Ingredients- Ham or sausage (diced) a little
- Cooked shredded chicken breast a little
- Shredded roll cheese (e.g., mozzarella or cheddar) a little
- Mayonnaise a little
- Ground black pepper a little
- Dried parsley flakes (for garnish) a little
- Ham or sausage (diced) a little
- Cooked shredded chicken breast a little
- Shredded roll cheese (e.g., mozzarella or cheddar) a little
- Mayonnaise a little
- Ground black pepper a little
- Dried parsley flakes (for garnish) a little
Cooking Instructions
Step 1
Combine all dough ingredients in a mixing bowl. Knead by hand or using a stand mixer until a smooth, elastic dough with fully developed gluten is formed. This should take about 10-15 minutes.
Step 2
Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 50 minutes for the first proof. The dough should double in size. To check if it’s ready, gently poke the center with a floured finger; if the indentation remains, the proofing is complete.
Step 3
Gently punch down the risen dough to release the gas, then divide it into 10 equal portions. Shape each portion into a ball and cover with a damp cloth for a 15-20 minute intermediate proof (bench rest). This allows the dough to relax, making it easier to shape.
Step 4
After the intermediate proof, lightly press each dough ball to remove any remaining gas. Use a rolling pin to flatten and stretch each piece into a long rectangle, approximately 20 cm (8 inches) in length.
Step 5
Starting from one long edge, carefully roll up each flattened dough piece tightly, similar to how you would roll a Swiss roll. Pinch the seam firmly to seal it and prevent it from opening during baking.
Step 6
Arrange the rolled dough pieces onto a baking sheet, ensuring they have adequate space between them. Cover with plastic wrap or a damp cloth and let them undergo a second proof for about 40 minutes in a warm place. Even spacing is key for uniform browning and shape.
Step 7
Once the second proof is complete, generously spread the shredded chicken breast over the tops of the risen rolls.
Step 8
Drizzle a little mayonnaise over the chicken, then sprinkle a good amount of shredded cheese evenly on top for a creamy, cheesy layer.
Step 9
Finally, arrange the diced ham pieces attractively over the cheese. If desired, finish with a sprinkle of black pepper and dried parsley for added flavor and visual appeal.
Step 10
Bake in a preheated oven at 170°C (340°F) for approximately 13 minutes, or until the rolls are golden brown. Please note that oven temperatures can vary, so adjust the time and temperature as needed based on your oven’s performance.
Step 11
Remove the baked rolls from the pan and let them cool on a wire rack completely before serving. While delicious warm, the flavors meld beautifully as they cool.
