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Ham and Cheese Buns

Soup and sandwiches seem to be a common meal for us these coooold winter days.  I used the base recipe for these buns from this recipe. This is a refridgerator dough recipe and if I use the entire recipe it makes about 20-24 depending on how large you make them. Any (bun) dough recipe works well for these.

These freeze well and are nice to have on hand.

  • 4 - 4 1/2 cups flour
  • 1/4 cup sugar 
  • 1 tsp salt
  • 1 pkg or 1 Tbsp instant yeast
  • 2 cups very warm water
  • 1/2 cup melted butter or margarine
  • 3 beaten eggs
  • mustard of your choice, I used Dijon
  • ham slices
  • 1 - 1 1/2 cups grated cheese, your choice, I used sharp cheddar cheese. 
  1. In a bowl combine 2 cups flour, sugar, salt and yeast. Blend well.
  2. Add warm water, butter and eggs.
  3. Blend at a low speed til well mixed, continue beating for two minutes.
  4. Stir in remaining flour by hand until you have a stiff dough.
  5. Cover dough with a plastic wrap and refrigerate for a minimum of two hours up to 4 days.
  6. Take half the dough and roll into a large rectangle. (approx 10" x 14 ")
  7. Spread the dough with your favorite mustard, top with slices of ham, and grated sharp chedder cheese or whatever cheese you have on hand. 
  8. Roll up into a log and cut into 12 rolls.
  9. Place into a prepared 9x13 pan. 
  10. Cover and rise for one hour.
  11. Bake in a preheated oven @ 375 for 25-30 minutes or until golden brown. Watch your oven since every oven temperature is different.


  1. These sound quite yummy and just right the thing, as I have ham left over from Christmas. Thank you for sharing.

  2. I often make the MGCC air bun recipe. I could use that one? At what point in that recipe would I do the rolling/filling/cutting? After the first rise?

    1. You can roll it out after the first rise. Cut it and then let the rolls double in size.

    2. how many of these rolls do you think I would get out of a recipe that size?

    3. It says 20 - 24 in the introduction. Ten - twelve for each 10x14 rolled out dough, rolled up.

    4. Sorry, I was still thinking about the air bun recipe! :-) I meant if I use the air bun recipe, how many of these would I get. But it's more than double this one in flour so maybe 40ish buns....

  3. Those look delicious Charlotte! I have been experimenting with pepperoni rolls that are similar but rolled out like logs instead of pinwheels. The trick is to get the right amount of rise on the dough - yikes. I'll keep practicing.


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