Garlic Ham Cheese Bread Recipe
Make Garlic Ham Cheese Bread Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (enriched yeast dough)
Filling
Topping / Finish
Method
Dough (enriched yeast dough)
- 1
- 2
Combine dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tbsp granulated sugar, and 1 tsp salt.
- 3
Mix dough
Add the warm milk + melted butter, and 1 large egg to the dry ingredients. Mix on low speed until the ingredients come together, then increase to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.
- 4
- 5
Deflate and shape
Punch down the risen dough gently to release gas. Transfer to a lightly floured surface and roll or press into a rectangle about 12 x 9 inches (30 x 23 cm), approximately 1/4 inch thick. Keep edges fairly even for rolling.
Filling
- 6
Make garlic butter
In a small bowl, mash together 4 tbsp softened unsalted butter, the minced garlic (3 cloves), 2 tbsp chopped parsley, and 1 tsp Dijon mustard (if using). Season lightly with a pinch of salt and mix until smooth and evenly combined.
- 7
Assemble layers
Spread the garlic butter evenly over the rolled dough, leaving a 1/2-inch border along one long edge. Layer the sliced ham evenly over the buttered dough, covering most of the surface. Sprinkle 1.5 cups shredded cheddar cheese evenly over the ham, then scatter 1/4 cup grated Parmesan on top.
- 8
Roll and seal
Starting from the long edge opposite the 1/2-inch border, tightly roll the dough into a log. Press the seam and the ends to seal. If the log is uneven, gently roll to even it out so seams stay sealed.
- 9
Cut and arrange
Using a sharp knife or bench scraper, cut the log into 10 equal pieces (about 1 1/4 inches each). Alternatively, cut into 8 larger pieces for bigger rolls. Place the rolls, cut side up, into a greased 9x13-inch (or similarly sized) baking pan, leaving small gaps for expansion. If you prefer a pull-apart loaf, arrange them close together so they touch.
Topping / Finish
- 10
Second rise
Cover the assembled rolls loosely with lightly greased plastic wrap or a clean kitchen towel. Let them rise in a warm place until puffy and nearly doubled, about 30–40 minutes.
- 11
Egg wash and salt
Preheat the oven to 375°F (190°C). Whisk 1 egg with 1 tbsp milk to make an egg wash. Gently brush the tops of the rolls with the egg wash, taking care not to deflate them. Sprinkle 1/2 tsp coarse sea salt evenly over the top and optionally a little extra chopped parsley or grated Parmesan.
- 12
Bake
Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and an instant-read thermometer inserted into the center of a roll reads about 190–195°F (88–90°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
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