Baked Sourdough Ham and Cheese Roll Ups
These easy sourdough discard roll-ups are filled with ham and Swiss cheese, topped with poppyseed butter, and sure to become a family favorite!
Ingredients
Dough Ingredients
- 8 tablespoons (113 g) butter cold
- 2 ½ cups (300 g) all-purpose flour
- ⅓ cup (100 g) sourdough starter discard
- ¾ cup (180 g) milk
- 1 tablespoon (21 g) honey or granulated sugar
- ¾ teaspoon (4 g) fine sea salt
- 1 teaspoon (4 g) baking powder hold back in initial mix
- ½ teaspoon (3 g) baking soda hold back in initial mix
Ham and Cheese Filling
- 8 oz (226 g) ham slices
- 6 oz (170 g) shredded Swiss cheese
Poppyseed Butter Sauce
- ½ cup (113 g) unsalted butter, melted
- 2 tablespoons (30 g) Dijon mustard or yellow mustard
- 2 teaspoons (12 g) Worcestershire sauce
- 1 tablespoon (9 g) poppy seeds
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (1 g) onion powder
Instructions
The night before
- Mix the dough: Use a cheese grater to grate 8 tablespoons butter into a mixing bowl. Add 2 ½ cups all-purpose flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add ⅓ cup sourdough starter discard, ¾ cup milk, 1 tablespoon honey, and ¾ teaspoon fine sea salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)
The next morning
- Preheat oven to 375°F (190°C) and butter a 9" x 13" baking dish. You can also use a 12" cast iron skillet or a baking sheet lined with parchment paper.
- Add the leavening agents: Mix 1 teaspoon baking powder and ½ teaspoon baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands. The dough will become sticky as you mix the ingredients; this is normal.
- Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 14" x 14" square.
- Add the fillings: Sprinkle 6 oz shredded Swiss cheese over the dough, leaving a border around the edges. Layer 8 oz ham slices over the cheese.
- Cut out rolls: Roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 pieces. Arrange the rolls in the baking dish.
- Make the poppyseed butter sauce: In a bowl, mix ½ cup unsalted butter, melted, 2 tablespoons Dijon mustard, 2 teaspoons Worcestershire sauce, 1 tablespoon poppy seeds , ½ teaspoon garlic powder, and ½ teaspoon onion powder. Pour the poppyseed butter sauce over the rolls and use a pastry brush to make sure they are evenly coated.
- Bake: Bake the rolls for 30 minutes or until the tops are golden brown.
Notes
- Discard Recipes: This recipe uses sourdough discard for extra flavor and to reduce waste. If using an active starter, omit the baking soda and baking powder. Use only ¼ cup (50g) to prevent over-proofing, and let the rolls rise for a couple of hours after cutting them out before baking.
- Adjusting Your Baking Schedule: We test our recipes in a kitchen that’s 68-70°F. When planning your sourdough schedule, use our sample baking schedule as a guide, but adjust as needed. A cooler kitchen will require more time, while a warmer kitchen will speed up fermentation.
- Measuring Ingredients: Our recipes use a kitchen scale for precise measurements when developing our recipes. Measuring cups can lead to inconsistent results, so keep that in mind if you’re not using a scale.
- Flour: All-purpose flour can be substituted with bread flour or a mix of whole wheat and all-purpose flour. If you make this switch, you may need to adjust the hydration level slightly, as bread flour and whole wheat flour absorb water differently than all-purpose flour. Add a little more or less water as needed to achieve the right dough consistency.
- Adjusting salt: We use Redmonds fine sea salt weighing 5 grams per 1 teaspoon. If using regular table salt, use ¾ teaspoon. If using flaky sea salt, use a heaping 1 ¼ teaspoons.
- Rolling out the dough: Generously flour your work surface. Don't be afraid to use a little flour when you turn out the dough to roll it out. This will prevent the dough from sticking to the work surface or your hands.
- Use freshly grated cheese: Grate cheese fresh from the block for the best flavor and melt. Pre-shredded cheese often contains anti-caking agents that can impact texture and taste.
- How to Store: Sourdough ham and cheese rolls can be stored in an airtight container in the fridge for 4-5 days.
- How to Freeze Baked Rolls: Place the rolls into a freezer-safe container and freeze for up to 3 months.
- Reheat: Preheat your oven to 350°F (175°C). Cover the rolls and bake for 15-20 minutes until warmed through. The rolls can also be reheated for 30-60 seconds in a microwave or until heated through.
- How to Freeze and Bake Unbaked Rolls: Shape the rolls and place them in a round disposable tin lined with parchment paper without the sauce. Cover them with plastic wrap and then tightly with foil before freezing for up to 3 months. When you're ready to bake, preheat the oven to 350°F (176°C). Uncover the rolls, add the sauce, and bake them for 40-45 minutes or until the tops are golden brown and the rolls are baked through. There is no need to thaw first.
Nutrition
Serving: 1rollCalories: 355kcalCarbohydrates: 24gProtein: 12gFat: 23g