Ham & Cheese Morning Bun Recipe

Mix dry ingredients

In a large mixing bowl (or bowl of stand mixer fitted with dough hook), whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 1 tsp fine salt until evenly combined.

Combine wet ingredients

Warm 3/4 cup whole milk until lukewarm (about 100°F / 38°C). In a small bowl or measuring cup, dissolve 3 tbsp warm water with the yeast if using active-dry; if using instant yeast you can add it directly to the flour. Whisk the lukewarm milk, the dissolved yeast (or just milk if instant yeast added to dry), 4 tbsp softened butter, and 1 large beaten egg until blended.

Form and knead dough

Add the wet mixture to the dry ingredients. Mix on low speed with a stand mixer for 2–3 minutes, then medium speed 4–6 minutes, until dough is smooth, slightly tacky but not sticky. If mixing by hand, stir until combined, then turn onto a lightly floured surface and knead about 8–10 minutes until elastic. Add up to 2 tbsp additional flour if the dough is too sticky.

First rise

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 60–75 minutes.

Deflate and chill (optional for easier shaping)

Gently punch down the dough to release gas. For easier rolling and cleaner slices, refrigerate the dough for 30 minutes wrapped in plastic; otherwise proceed immediately to shaping.

Prepare filling ingredients

While the dough rises or chills, mix 3 tbsp softened butter with 1 tsp Dijon mustard until spreadable. Shred or slice cheeses and cut ham into thin strips. Chop 1 tbsp chives if using and combine with 1 tsp freshly ground black pepper.

Roll out dough

On a lightly floured surface, roll the dough into a rectangle about 12 x 16 inches and roughly 1/8–1/4 inch thick. Try to keep edges straight for even rolls.

Spread butter and layer fillings

Evenly spread the mustard-butter mixture over the dough, leaving a 1/2-inch border on the long edge farthest from you. Sprinkle shredded cheddar and optional Gruyère evenly across the surface, then distribute ham strips in a single layer. Sprinkle the chives and black pepper over the top.

Form the morning bun shape

Starting from the long edge closest to you, tightly roll the dough into a log, sealing the seam by pinching the dough. Trim ends to make straight edges (this improves appearance and even baking). Cut the log into 8 equal pieces (about 1 3/4–2 inches wide). To create a morning-bun spiral, take each piece and, keeping the spiral visible, coil it slightly or place cut-side up so the layers fan; alternatively place each piece cut-side down for a more traditional roll. Arrange the rolls in a lightly greased 9-inch round cake pan or in muffin tins for individual buns (9–12 buns depending on size).

Second rise

Cover the assembled buns loosely with plastic wrap or a damp towel and let rise at room temperature until puffed, about 30–45 minutes (they don’t need to double). Meanwhile preheat oven to 375°F (190°C).

Egg wash and bake

Beat 1 egg with 1 tsp cold water to make an egg wash. Gently brush the tops of the risen buns with egg wash, taking care not to deflate them. Sprinkle with a pinch of coarse sea salt or flaky salt if desired. Bake in the preheated 375°F (190°C) oven for 18–25 minutes, until the buns are golden brown, the cheese is melted and bubbling, and an internal temperature of the center reads about 190°F (88°C) if checked.

Cool and serve

Remove buns from oven and allow to cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm or at room temperature. These buns are delicious fresh, or can be reheated for 6–8 minutes at 350°F (175°C) wrapped in foil to melt the cheese again.