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Ham & Cheese Rolls

These Ham & Cheese Rolls are soft, cheesy, and packed with savory flavor in every bite. Tender gluten-free dough wraps around layers of melty cheese and flavorful ham, then bakes up golden and perfectly fluffy. They’re perfect for lunches, quick dinners, snacks, or meal prep. Warm, comforting, and easy to grab, they’re the kind of recipe everyone reaches for first.

Prep

30m

Cook

50m

Total

1h 20m

Ingredients

Method

Turn cooking mode on

Step 1

Prep the yeast, warm milk and honey mixture and allow time for it to froth.

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For

8

M

I

Ingredients

1 1/2

cup

Water, warm

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Notes

Additional Allergerns/Modifications

Egg: use egg replacer (I suggest Bob Red Mills)

Dairy: sub diary free alternative for butter, milk, cream and cheese

Yeast: use the dough from the sourdough cinnamon rolls

Store on the countertop in an air tight container for 2-3 days. Store in the refrigerator for a week in an air tight container. Pre-bake and store in the freezer in an air tight container for up to 6 months. Reheat at 350°F for 30 minutes with cream drizzled on top and serve. Make the dough and store in the fridge overnight, roll out, shape and let rise in the AM.

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homepage-image

Ham & Cheese Rolls

These Ham & Cheese Rolls are soft, cheesy, and packed with savory flavor in every bite. Tender gluten-free dough wraps around layers of melty cheese and flavorful ham, then bakes up golden and perfectly fluffy. They’re perfect for lunches, quick dinners, snacks, or meal prep. Warm, comforting, and easy to grab, they’re the kind of recipe everyone reaches for first.

Prep

30m

Cook

50m

Total

1h 20m

Ingredients

Method

Turn cooking mode on

Step 1

Prep the yeast, warm milk and honey mixture and allow time for it to froth.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

8

M

I

Ingredients

1 1/2

cup

Water, warm

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Additional Allergerns/Modifications

Egg: use egg replacer (I suggest Bob Red Mills)

Dairy: sub diary free alternative for butter, milk, cream and cheese

Yeast: use the dough from the sourdough cinnamon rolls

Store on the countertop in an air tight container for 2-3 days. Store in the refrigerator for a week in an air tight container. Pre-bake and store in the freezer in an air tight container for up to 6 months. Reheat at 350°F for 30 minutes with cream drizzled on top and serve. Make the dough and store in the fridge overnight, roll out, shape and let rise in the AM.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel