These Everything Bagel Ham & Cheese Sweet Rolls are light, airy, cheesy and addictive. Topped with a Dijon glaze, your friends will be begging for the recipe!
Oh guys have I got one unbelievable recipe to share with you today! These rolls are HUGE (yes you can make them smaller or even split the dough to make 2 smaller logs) and honestly, they are a meal. If you recall, I went to Chicago with my friends from Red Star yeast to help with their launch of their new Platinum Instant Sourdough yeast.
Now truth be told, I had been using it for months prior to the official launch and I even knew it was in the works well over a year ago but I had to keep it under wraps. As part of their unveiling, they were having in the month of October a huge sweepstakes for 5 winners to win $500 baking prize packages. Pretty awesome, right?
These rolls are easy and addictive!
Now what was awesome is that even us bloggers/chefs were allowed to enter up to 5 times. This recipe I think was my 3rd entry. Now I had every intention of sharing this recipe on the blog this holiday season but truthfully I didn’t expect to post it right now. BUT…you guys begged for it!
These rolls are so crazy easy to make and absolutely addictive! Truth be told, I’m not a fan of cinnamon rolls. Don’t get me wrong, I make amazing ones but I just never really got into them. With this sweepstakes I wanted to go a more savory route.
So I went with a variation of my sweet roll dough but without most of the sugar and I also used the Sourdough Yeast because I wanted it to give that extra tang to the dough. Plus I wanted to go full on savory.
Perfect Party Rolls & Holiday Gathering Dish!
With this recipe I wanted something that could be eaten hot, warm or even at room temp. I’m sure you’ve had the whole Hawaiian roll dish where it’s filled with ham, cheese and a mustard glaze that was super popular on Pinterest last year. Well this is a more elevated, homemade spin on that. And honestly, I think this is a million times more delicious! The dough is so luscious and just pulls apart so softly like how a killer cinnamon roll would be.
For this recipe I went with bigger sized rolls which meant these could easily be a meal unto itself. The reason why I made them so big is that I wanted a thicker dough with lots of filling and, something that I could totally use as part of my weekly meal prep!
These would be perfect for a holiday party or a get together on the weekend with family and friends! And HELLO brunch! These, topped with a sunny side up egg… EPIC!
Everything Bagel Seasoning – giving it that bagel-esque profile
To make the dough a bit more savory, I also added my homemade Everything Bagel Seasoning to the dough AND to the glaze. Since the dough doesn’t have much sugar or salt into, the everything seasoning definitely added that bagel-esque flavor profile.
That Buttery Dijon Glaze
So I say that it’s a buttery dijon glaze but if you look at the recipe, it actually has whole grain mustard and other stuff in it. I’ve made this with just dijon in but I’m being honest, the whole grain absolutely adds a whole other level of flavor complexity (in the best way ever!).
Next you have the ham and the cheese. Could you use turkey or honey ham? Sure but just watch how sweet your honey ham is. And the cheese… Seriously, isn’t cheese like the best thing ever?
I went with lots of freshly shredded white cheddar but you can use yellow cheddar or even another cheese but you absolutely MUST use freshly grated cheese. Yes I know the want to reach for the pre-shredded stuff but don’t. That stuff contains potato starch and it doesn’t melt quite right. And fresh is always best!
That Glaze is lip smackin’ good!
So the glaze is almost identical to the filling sauce but this also has more everything bagel seasoning in it. Because well…why not?! It may seem like you have a lot, that’s ok! Just pour it all on. If you go with 2 pans and you run out of sauce, it’s okay to make a 1/2 batch of glaze and add more.
What happens to this glaze is as it bakes, it gets sweeter and sticky. It seeps into the rolls and makes them infused with that lip smackin’ glaze in every single bite! Seriously, you’ll lick your fingers when you eat these!
What other fillings could you use with this recipe?
Well, how creative are you? Honestly you can go with pretty much any meat and cheese combo. The meat just has to be shaved thin and the cheese has to be freshly grated. Well, you could go with a buffalo chicken version that would use shredded chicken
- Shaved Roasted Turkey, Swiss and cooked bacon
- Roast Beef, cheddar and caramelized onion
- Buffalo Chicken (this could be with shredded chicken, cream cheese, buffalo sauce and cheddar cheese) plus green onions
- Pizza sauce, sandwich pepperoni, herbs and mozzarella
- Roasted mushrooms & tomato slices, caramelized onions, fresh herbs and gruyere
- 1/4 cup white sugar
- 1 packet Red Star Platinum Instant Sourdough Yeast
- 1/4 cup warm water
- 1 cup scaled milk
- 2 Xl eggs, room temp and slightly beaten
- 1/4 cup Everything Bagel Seasoning
- 4–5 cups AP Flour
- 1/2 teaspoon kosher salt
- 4 tablespoon unsalted butter, room temperature
- 5 tablespoon melted, unsalted butter
- 1/3 cup light brown sugar
- 1/2 teaspoon salt
- 1 tablespoon Worcestershire
- 1 1/2 tablespoon each Whole Grain and Dijon mustard
- 1/2 pound thinly sliced Black Forest Ham
- 2–3 cups freshly grated cheddar cheese
- 1/4 cup light brown sugar
- 3 tablespoon melted, unsalted butter
- 1 tablespoon whole grain mustard
- 2 teaspoon Dijon mustard
- 2 tablespoon Everything Bagel Seasoning
- 2 teaspoon Worcesterschire
Make the dough
- In the bowl of a stand mixer fitted with the dough hook, add the water, milk, yeast and sugar. Stir to combine. Add in the beaten egg and mix.
- Add in 3 cups of flour plus the Everything Bagel Seasoning and turn the mixer to low to start to combine the flour mixture. Slowly add in 1 more cup of flour. When the dough starts to pull away from the side of the bowl, add 1 tablespoon of butter in at a time until it’s all in. Don’t worry if it doesn’t blend in right away as it will blend in when you mix it longer. Turn the mixer to medium and allow to mix for 8 minutes or until the dough is smooth and soft, pulls away from the side and you can create a “Window Pane” with the dough when gently stretched. *See note
- Remove the bowl from the mixer, dough hook and cover the bowl with plastic wrap or a clean linen towel for 10 minutes.
Make the filling
- In a bowl, mix together the melted butter, light brown sugar, salt, Worcestershire and mustards. Set aside
Prep the rolls
- Line a large rimmed baking sheet, two 9×13” pans or a large 17” oval roasting pan like I use with parchment (not sprayed).
- On a lightly floured board, roll out the dough into a 18×14” rectangle with the longest side closest to you. Spread the Dijon filling on the dough leaving a 1/4” space at the long edge furthest from you. Next add the ham slices and cheese. Starting on the long end, roll the dough up tightly jelly roll style; pinching the dough together at the seam.
- Depending on the pans you use, you’ll cut these into at least 1/2” thick cuts. Using a serrated knife, cut the rolls into even slices. For my pan I made 1 1/4” slices to make 12 huge rolls.
- Place the rolls in the pan leaving a gap between then to allow for proofing. Lightly spray the tops of the rolls with cooking spray and cover loosely with plastic wrap. Allow to proof for 45-60 minutes or until the rolls are almost doubled in size.
Bake the rolls
- Preheat the oven at 350F, rack in the middle. In a small bowl, whisk together the Dijon Glaze mixture.
- Uncover the rolls, spoon on the glaze and bake for 15-25 minutes or until the internal dough temp is 200F and the rolls are golden brown.
- Remove from the oven and allow to cool slightly in the pan for at least 15 minutes before eating. Store any leftovers in the fridge, covered.
Grab a small piece of dough and begin to stretch it out thin. You should be able to see through it similar to how you would look through a pane of glass. The dough should not have any tears. If you have this, your dough is ready!
These absolutely can be frozen after they are baked. To reheat, just thaw in the fridge and place in a 350F oven for 10 minutes to reheat.