Ham & Cheese Morning Bun Recipe
Make Ham & Cheese Morning Bun Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Enrichment
Filling
Egg Wash & Finish
Method
Dough & Enrichment
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 3.25 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar, and 1 tsp fine salt. Whisk briefly to evenly distribute.
- 2
Warm liquids
Warm 1 cup whole milk until lukewarm (about 100–110°F / 38–43°C). Add to the dry mix along with 4 tbsp softened unsalted butter and 2 large eggs. If using a stand mixer, mix on low speed to bring the dough together (about 2 minutes).
- 3
Knead the dough
Knead with the stand mixer (medium-low) for 6–8 minutes or by hand on a lightly floured surface for about 10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Add up to 1–2 tbsp extra flour only if dough is excessively sticky.
- 4
Filling
- 5
Prepare filling components
While the dough rises, combine 2 tsp Dijon mustard, 2 tbsp melted unsalted butter, 1 tbsp finely chopped chives, and 1/2 tsp freshly ground black pepper in a small bowl. Set aside. If your cheddar is not pre-sliced, slice or grate so it is ready to layer. Separate 8 slices of cooked ham.
- 6
Roll out dough
After the dough has doubled, gently deflate and turn it onto a lightly floured surface. Roll the dough into a rectangle approximately 12 x 16 inches (30 x 40 cm) and about 1/8–1/4 inch thick. Try to keep edges fairly straight for even cutting.
- 7
- 8
Layer ham and cheese
Starting at the long edge closest to you, layer half the cheddar evenly (about 3/4 cup), then arrange half the ham slices to cover the cheese. Continue with the remaining cheddar and ham in a second layer. Press lightly so the layers adhere to the dough.
- 9
Roll and portion
Starting from the long edge, tightly roll the dough into a log, sealing the seam by pinching the dough edge. Using a sharp knife or bench scraper, cut the log into 9 even portions (about 1 3/4–2 inches each). Place each bun cut-side up on a parchment-lined baking sheet or into a 9-inch round cake pan leaving a little space to expand.
Proof, Egg Wash & Bake
- 10
Final proof
Cover the arranged buns loosely with plastic wrap or a kitchen towel and let them proof in a warm place until puffy and nearly doubled, about 30–45 minutes.
- 11
Preheat oven and make egg wash
Preheat the oven to 375°F (190°C). In a small bowl, beat 1 large egg with 1 tsp water to make an egg wash.
- 12
- 13
Bake
Bake on the center rack for 18–22 minutes, rotating halfway, until the buns are golden brown and the internal temperature of the center is about 190°F (88°C). If the tops brown too quickly, tent loosely with foil.
- 14