Sourdough Ham and Cheese Rolls

One Sourdough Ham and Cheese Roll on a white plate with a gold fork next to it.

5 from 4 votes

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.

Prep Time30

Cook Time40

Rise Time7

Total Time8 10

Course: Breakfast

Cuisine: American

Servings: rolls

Author: Emily Christensen

Equipment

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 water
Skip 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 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.
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.

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