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These Sourdough Ham and Cheese Rolls are soft and fluffy, stuffed with ham and melty Gruyère cheese, and topped with a savory sauce. They’re warm, cheesy, and packed with flavor.
Save & Summarize
These rolls are topped with the same delicious savory sauce I use on my Hawaiian Roll Sourdough Focaccia. They’re versatile enough for breakfast, a snack, or any time of day, and the flexible timeline allows you to make them overnight or in just one day. If you love these rolls, don’t miss my Cheesy Sourdough Star Bread and Sourdough Pizza Wreath.
Why you will love this recipe
- Soft and fluffy rolls – Adapted from my Sourdough Cinnamon Rolls recipe, these rolls are really soft and fluffy with a cheesy, savory filling.
- Flexible timeline – The dough can be mixed the night before for an overnight rise, or made in just one day, making this a flexible recipe that can fit into any schedule.
- Great for anytime of day – These Sourdough Ham and Cheese Rolls are great for breakfast, a snack, or even dinner. They are also delicious enough to serve for holidays like Christmas or Easter!
Important Ingredients and Substitutions
- Sourdough starter – Use your active sourdough starter at its peak, meaning it has recently been fed, has doubled in size, and is bubbly.
- Ham – I use slices of deli ham, so it is not too thick in the rolls. If you are using leftover ham that is not sliced, I recommend dicing it into small cubes instead.
- Cheese – I used gruyere cheese, but it would also be really delicious with Swiss cheese. This cheese grater is my favorite for easy shredding.
- Dijon mustard – There is Dijon mustard in both the filling and the topping to add a savory flavor that pairs perfectly with the flavor of the ham and cheese.
- Worcestershire sauce – Adds a savory punch to the sauce that tops the rolls.
- Poppy seeds – The poppy seeds add a little crunch and nutty flavor but if you don’t have any you can omit them. If you have extra, make some Lemon Poppy Seed Sourdough Muffins too!
See the full recipe in the recipe card.
Instructions to make Sourdough Ham and Cheese Rolls
Step 1 – Mix the dough
In the bowl of a stand mixer or large mixing bowl, add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and all-purpose flour.
Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.
Option 2- Mix in a bowl: Mix the dough with a Danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
If the dough is too sticky, add a little extra flour until it comes together.
Step 2 – First rise
Place the dough in a medium-sized bowl or 2-quart straight edge container.
Overnight option – Let the dough rise covered overnight (ideally 68℉-72℉) for 8-12 hours until doubled in size.
Same day option – Cover, and let the dough rise at 80°F for 4–5 hours until doubled in size.
Step 3 – Roll out the dough
Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11″ x 18″) on a lightly floured surface with a rolling pin.
Spread the softened butter and Dijon mustard all over the dough.
Step 4 – Add ham
Add a layer of the ham, with each slice slightly overlapping.
Step 5 – Add cheese
Sprinkle the shredded cheese on top of the ham.
Step 6 – Cut & roll
Along the long side, cut the dough into 12, 1.5-inch strips using a pizza cutter. Roll each strip up.
Step 8 – Second rise
Cover and let the rolls rise in a warm spot for an additional 1-3 hours until puffy.
Step 9 – Mix sauce
In a small bowl, mix the Worcestershire sauce, poppy seeds, Dijon mustard, onion powder and melted butter.
Step 10 – Add sauce to roll
Spoon the mixture over each of the rolls.
Step 11 – Bake
Preheat the oven to 350℉ and bake for 40 minutes or until the internal temperature reaches 190℉.
Recipe Tips
- Leave the dough to rise in a warm spot between 68-72℉ for an overnight rise or 80℉ for a same-day rise. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
- Make-ahead instructions: If you want to make these ahead of time and bake later, let the rolls complete their second rise, then cover and place them in the refrigerator until you’re ready to bake. I recommend refrigerating them for no more than a few hours this way. For a longer refrigeration option, let the rolls complete about 80% of the second rise, then cover and refrigerate for up to 12 hours. When ready to bake, set the rolls out to bring to room temperature and then bake as directed.
Sample baking schedule
The time of day you plan to serve these Ham and Cheese Sourdough Rolls will determine when you should start the dough. If you’re planning to serve them for breakfast or brunch, an overnight rise works best. If you want to enjoy them later in the day, a same-day timeline is a great option.
Overnight rise:
Below is an example baking schedule if you want them for breakfast or brunch. Keep in mind that rise times can vary from kitchen to kitchen.
This sample schedule assumes the starter and dough is kept around 68-72°F.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (20 grams starter: 100 grams flour: 100 grams water) | Day one: 9 am |
| Mix dough & first rise | Day one: 9 pm |
| Add filling | Day two: 7 am |
| Second rise (speed up this process by leaving in a warmer spot closer to 75-80°F. | Day two: 7:30 am |
| Bake | Day two: 9:30 am |
Same day rise:
Below is an example baking schedule if you want them later in the day. Keep in mind that rise times can vary from kitchen to kitchen.
This schedule assumes the starter and dough temperature is 80℉.
| Step | Time |
| Feed sourdough starter a 1:1:1 ratio (70 grams starter: 70 grams flour: 70 grams water), leave at 80℉. | 7 am |
| Mix dough & first rise | 11 am |
| Add filling | 3 pm |
| Second rise | 3:30 pm |
| Bake | 5 pm |
Note: If you prefer to start the dough earlier in the morning, feed your starter a 1:5:5 ratio (20 grams starter: 100 grams flour: 100 grams water) the night before and leave at 70-72℉.
Storage instructions
To store, add the Sourdough Ham and Cheese Rolls to an airtight container or cover with plastic wrap and store in the fridge for up to 5 days. To reheat, microwave or add to a 350℉ oven and bake until the cheese is melty and is warmed through.
Recipe FAQ
Enriched doughs, meaning doughs made with added fats like milk, butter, or cheese, naturally rise more slowly than lean doughs. If you are following the same-day timeline, it’s important that your dough stays warm, ideally around 80°F or higher, to help fermentation move along. Heating the milk to about 100°F before mixing can help warm the dough and encourage a faster rise.
For overnight rises, the dough should stay at 68°F or warmer. If your kitchen runs cooler, place the dough in a warm, draft-free spot such as the oven with the light on, the microwave, or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
If your dough is warm enough but still not rising, the issue is likely your sourdough starter. Make sure your starter is healthy, active, and consistently doubling in size after feedings before using it in a recipe.
Yes, you can freeze these rolls. Place them in a freezer-safe container or bag and store for up to 3 months. If you don’t want to pull them out all at once, put parchment paper in between the rolls.
When you are ready to eat them, thaw them the night before and reheat in the oven at 350°F or microwave until warmed.
If you would like to add yeast for a quicker rise time, just follow the dough recipe for my Sourdough Discard Cinnamon Rolls and add the ham and cheese filling. This recipe is ready in under 2 hours!
More savory sourdough recipes
Sourdough Discard Recipes
Cheesy Garlic Sourdough Scones (30 minutes)
Christmas Sourdough Recipes
Cheesy Sourdough Star Bread
Holiday Sourdough Recipes
Sourdough Pizza Wreath
Sourdough Bread Recipes
Sourdough Garlic Knots
Tried this Sourdough Ham and Cheese Rolls or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments. Can’t wait to see what you’re baking!
Sourdough Ham and Cheese Rolls
Ingredients
Feed Sourdough Starter:
- 70 grams sourdough starter, ¼ cup
- 70 grams all-purpose or bread flour, ½ cup
- 70 grams water, ¼ cup
Dough:
- 310 grams milk, warmed to 100℉, 1¼ cup
- 57 grams butter, melted, ¼ cup
- 1 large egg, 50 grams
- 50 grams sugar, ¼ cup
- 10 grams salt, 2 teaspoons
- 200 grams active sourdough starter, scant 1 cup
- 650 grams all-purpose flour, 4⅔ cup
Filling:
- 113 grams butter, ½ cup
- 15 grams dijon mustard, 1 Tablespoon
- 226 grams ham, about 16 slices (8 oz)
- 400 grams Gruyere cheese, shredded, about 4 cups
Topping:
- 5 grams worcestershire sauce, 1 teaspoon
- 9 grams poppy seeds, 1 Tablespoon
- 15 grams dijon mustard, 1 Tablespoon
- 2 grams onion powder, 1 teaspoon
- 57 grams butter, melted, 4 Tablespoons
Instructions
- Feed your starter: About 4 hours before making the loaf, build a levain or feed your sourdough starter at a 1:1:1 ratio. Cover and let it rest at 80°F until bubbly and doubled in size.70 grams sourdough starter, 70 grams all-purpose or bread flour, 70 grams waterSkip this step if your starter is already activated and ready to bake with.Note: If you want to start the dough in the morning or are following the overnight timeline, feed your starter 10–12 hours in advance using a 1:5:5 ratio (20 g starter : 100 g flour : 100 g water). Leave it at 70–72°F until bubbly and doubled.
- Mix the dough: In the bowl of a stand mixer or large mixing bowl, add all of the dough ingredients. Note: If you are following the overnight timeline, do not heat the milk to 100°F. Instead, warm it only to room temperature before adding it to the dough.310 grams milk, warmed to 100℉, 57 grams butter, melted, 1 large egg, 50 grams sugar, 10 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flourOption 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball. Option 2- Mix in a bowl: Mix the dough with a Danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball. If the dough is too sticky, add a little extra flour until it comes together.
- First rise: Place the dough in a medium-sized bowl or 2-quart straight edge container. Same day option – Cover, and let the dough rise at 80°F for 4–5 hours until doubled in size.Overnight option – Let the dough rise covered overnight (ideally 68℉-72℉) for 8-12 hours until doubled in size.
- Roll out dough: Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11″ x 18″) on a lightly floured surface with a rolling pin. Spread the softened butter and Dijon mustard all over the dough.113 grams butter, 15 grams dijon mustard
- Add filling: Add a layer of the ham, with each slice slightly overlapping. Sprinkle the shredded cheese on top of the ham.226 grams ham, 400 grams Gruyere cheese, shredded
- Cut & roll: Along the long side, cut the dough into 12, 1.5-inch strips using a pizza cutter. Roll each strip up. Place the rolls in a greased 9×13 pan.
- Second rise: Cover and let the rolls rise in a warm spot for an additional 1-3 hours until puffy and fill the pan.
- Mix sauce: In a small bowl, mix together the topping ingredients. Spoon the mixture over each of the rolls.5 grams worcestershire sauce, 9 grams poppy seeds, 15 grams dijon mustard, 2 grams onion powder, 57 grams butter, melted
- Bake: Preheat the oven to 350℉ and bake for 40 minutes or until the internal temperature reaches 190℉.
Notes
- See the post for sample baking schedules.
- Make-ahead instructions: If you want to make these ahead of time and bake later, let the rolls complete their second rise, then cover and place them in the refrigerator until you’re ready to bake. I recommend refrigerating them for no more than a few hours this way. For a longer refrigeration option, let the rolls complete about 80% of the second rise, then cover and refrigerate for up to 12 hours. When ready to bake, set the rolls out to bring to room temperature and then bake as directed.
- Leave the dough to rise in a warm spot between 68-72℉ for an overnight rise or 80℉ for a same-day rise. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
- To store, add the Sourdough Ham and Cheese Rolls to an airtight container or cover with plastic wrap and store in the fridge for up to 5 days. To reheat, add to a 350℉ oven and bake until the cheese is melty and is warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out amazing and a huge hit, added salami into some of them rolls for an added salt taste and meat along side the ham.
Thanks, Seth! Happy to hear you liked them.
20 stars!!! This recipe is amazing! I only had a ham steak so I chopped the ham, and unused Swiss because that’s what I had. other than that, I followed the recipe exactly as written, and it’s nothing short of amazing!!! Thank you!
hello!
I am so excited to make these- but I have a question about making them ahead of time. What do you think about freezing the rolls before the second rise, then thawing and rising before baking- instead of freezing them after baking? I would love to have them hot and ready, but I’m prepping many other items, and it would be awesome to just have these ready to go…
thank you
I’ve tested with my dinner rolls and had really good results so I’m fairly confident these would have similar results. Right after shaping freeze them and then when I was ready for them I let them sit out about 9 hours to thaw and double in size at room temperature. But you could speed that up in a warmer spot. Then bake as normal.
thank you so much! I’m trying them this weekend!
I made these for Bunco night and they were a HIT!
So fun I love Bunco. Glad you enjoyed them.
You have a mistake in the imperial measurements written after grams. It calls for 1/4 cup of milk. It should be one and a quarter, I think.
Hi Jen! Thanks for reaching out. I just looked and there is a 1 next to the 1/4 cup on milk but there is a space between the one and the fraction so maybe why you missed it. I’ll remove the space. Thanks 🙂
Geesh. Can’t believe I missed that even when checked back! Sorry. It’s rising now. It looks terrific.
I love those ham & swiss hawaiian roll sliders so I decided to make a cinnamon roll version of them and they are delicious. They are super soft and fluffy and so cheesy! It will be a great way to use up extra ham this Easter.