3 Rolled Recipe

Activate yeast and combine liquids

Warm the water and milk together to about 105–115°F (warm to the touch). In a medium bowl whisk the warm liquids with the sugar and sprinkle the instant yeast over the surface. Let sit 5 minutes until foamy. Whisk in the melted butter and the whole egg until smooth.

Mix dry and combine

In a large bowl combine the flour and salt. Make a well and pour in the liquid mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, mix 2–3 minutes on low with dough hook; by hand stir until combined.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or 4–5 minutes in stand mixer on medium-low). The dough should be slightly tacky but not sticky; add up to 2 tbs flour if very sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free place 60–75 minutes, until roughly doubled in size.

Shape into three rolls

Gently deflate the dough and turn out onto a lightly floured surface. Divide into three equal pieces (about 8–9 ounces/225–255 g each). Shape each piece into a tight round or elongated roll by tucking edges under and rolling on the counter to create surface tension.

Second rise

Place the three shaped rolls on a parchment-lined baking sheet or in a lightly greased 9x5 loaf-style pan spaced evenly. Cover loosely with greased plastic or a clean towel and let rise 30–45 minutes until puffy (about 80–90% increase). Meanwhile preheat oven to 375°F (190°C) in the last 10 minutes of rising.

Sweet cinnamon option - assemble

If making cinnamon rolls: Roll each divided dough piece into a 9x6-inch rectangle. Spread about 2/3 tbs softened butter over each rectangle. Mix brown sugar and cinnamon and sprinkle evenly over the buttered surface. Starting from a long edge, roll tightly into a log. Seal seam and tuck ends under. Place each log seam-side down on the baking sheet or in a pan and gently press to shape into a roll.

Savory ham & cheese option - assemble

If making savory filled rolls: Flatten each dough piece into a 7x5-inch oval. Spread 2/3 tbs softened butter over each. Divide the shredded cheddar, sliced ham and chopped scallions among the three pieces, arranging evenly. Roll up tightly from a long edge, seal seam and place seam-side down on the baking sheet or pan.

Egg wash and final prep

Whisk the egg for the wash with 1 tablespoon milk. Brush each roll evenly with the egg wash. For the sweet rolls you can sprinkle an extra pinch of brown sugar or leave plain; for the savory rolls sprinkle a little coarse sea salt over the tops.

Bake

Bake in the preheated 375°F (190°C) oven for 18–25 minutes depending on size and filling: about 18–20 minutes for the sweeter logs, 20–25 minutes for cheese-filled rolls, until deep golden brown and the internal temperature reaches about 190°F (88°C) when measured in the center dough.

Cool and finish

Remove from oven and transfer rolls to a wire rack. Let cool 10 minutes before serving. If desired for the sweet version, drizzle a simple glaze (1/2 cup powdered sugar + 1–2 tbs milk whisked to a pourable consistency) over warm rolls. Serve warm.