Ham and Cheese Buns
Ham and cheese buns are perfect for dinner on a chilly day. They’re also great for a game-day lunch! Imagine ham and cheese coming together in a lovely warm dinner bun. Yes, it’s as delicious as it sounds!
Last Updated on October 26, 2024 – Originally published November 22, 2017
Featured Comment
AWESOME. This was the best, naturally partnered with tomato basil soup. But, this makes enough for leftovers and warms up just like fresh. Yum. ~ Beth
This recipe is a variation of my pepperoni rolls recipe. The dough is the same, but this time I’m putting leftover ham and some American cheese in the buns. The ham and cheese buns go great with soup or salad for dinner.
Reheating Ham and Cheese Rolls
This recipe makes 18 ham and cheese buns. Despite the fact that we LOVE them, we usually have some leftovers.
I wrap the leftovers in foil and put them in the freezer. Later I put the foil-wrapped package of rolls in the oven just like I would a frozen dinner. I’d love to say that I started with a preheated oven. I don’t. I put them in a cold oven at 320 degrees for forty-five minutes. Your time may vary.
How to Make Ham and Cheese Buns
This recipe is for a two-pound machine. Use the dough cycle.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.
Use the dough setting.
Make sure you check on the dough after five or ten minutes of kneading. The dough should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks as expected. If it looks too wet, add flour, a tablespoon at a time until it looks OK.
When the dough is done put it on a lightly floured board and divide it into 18 pieces of approximately equal size.
I like to lay out the stuffing for the buns ahead of time. Here’s a photo when I made a batch of buns using American cheese slices. American cheese is so easy to work with and melts so nicely!
I like to do three rolls at a time. I flatten the dough balls into a circle. Then I add leftover ham and a little cheese. ( In this photo I’m using sharp cheddar cheese.)
To form the buns, bring the dough from the sides up and around the meat and cheese to the top of the bun. (see below photo) Pinch it at the top to hold it in place.
Place the rolls on a greased cookie sheet. (Are you a fan of parchment paper? That works great too!) Cover the rolls with a clean, light-weight kitchen towel and let the rolls rise for half an hour.
Then remove the towel and put the rolls in an oven preheated to 375 degrees for about 12 to 17 minutes.
I usually make enough rolls to have for dinner and one more meal. Wrap the leftovers in foil and put them in the freezer. When you’re ready to eat them, put the foil-wrapped package of rolls in the oven just like a frozen dinner. I put them in a cold oven at 320 degrees for forty-five minutes.
Make this Ham and Cheese Bun Recipe Your Own
Here are a few ideas to modify the recipe to make it your own.
- Use a different type of cheese
- Add a little diced garlic to each roll
- Add garlic powder to dough
- One reader reports that bacon and cheese buns are very tasty too!
Ham and Cheese Buns Recipe
Again this is for the dough cycle of a two-pound machine.
1 ½ cups milk
4 cups bread flour
1 ¼ teaspoon salt
4 Tablespoons sugar
1 ½ Tablespoons olive oil
1 ¾ teaspoons active dry yeast
12 ounces ham
4.5 slices American cheese – any kind of cheese will work
Hint: I usually make the bread with active dry yeast. If time is short you can make this recipe with the quick dough cycle of your bread machine by substituting the active dry yeast with three teaspoons of fast-rising (rapid rise) yeast.
See below for metric measurements, as well as nutrition information, for this ham and cheese bun recipe for the bread machine.
Ham and Cheese Bun Recipe
Recommended Equipment
Ingredients
- 1 1/2 cup (354.88 ml) milk
- 4 cups (500 g) bread flour
- 1 1/4 teaspoon salt
- 4 Tablespoons sugar
- 1 1/2 Tablespoons olive oil
- 1 3/4 teaspoons active dry yeast
- 12 ounces (340.2 g) ham cooked
- 4.5 Slice American Cheese any kind of cheese will work
Instructions
- I make this ham and cheese bun recipe in my two-pound machine. It makes 18 ham and cheese buns. Note that you’ll be using the dough setting.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. I have a Zojirushi machine and with that I add the liquids first.
- Make sure you check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine. The dough should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks as expected. If it looks too wet, add flour a tablespoon at a time until it looks OK.
- When the dough is done put it on a lightly floured board and divide it into 18 pieces of approximately equal size.
- Make each of the pieces into a dough ball. Then, flatten each dough ball into a circle of about four inches in diameter. Add ham and a little cheese.
- To form the buns, bring the dough from the sides up and around the meat and cheese to the top of the bun. Pinch it at the top to hold it in place.
- Place the formed rolls on a greased cookie sheet. (Parchment paper works great too!)
- Cover the rolls with a clean, light-weight kitchen towel and let the rolls rise for half an hour. Then remove the towel and put the rolls in an oven preheated to 375 degrees for about 17 minutes.
Notes
- Use different types of cheese
- Add a little diced garlic to each roll
- Add garlic powder to dough
- One reader reports that bacon and cheese buns are very tasty too!
Nutrition
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
