Ham & Cheese Morning Bun Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, instant yeast, granulated sugar, and fine sea salt until evenly combined.

Warm milk and combine

Heat the whole milk until it reaches about 100–110°F (warm to the touch). Add the softened butter and the egg to the milk and whisk briefly to combine. Pour the liquid into the dry ingredients.

Knead the dough

Mix on low speed or stir with a wooden spoon until a shaggy dough forms, then knead (by machine 6–8 minutes or by hand 8–10 minutes) until the dough is smooth, slightly tacky but not sticky. If dough is too dry, add up to 1 tablespoon additional milk; if too sticky, add up to 1 tablespoon flour.

First rise

Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Deflate and chill (optional for easier rolling)

Punch down the risen dough to deflate gently. For best rolling and handling, refrigerate the dough, covered, for 30 minutes. If short on time, proceed immediately to shaping.

Prepare filling ingredients

While the dough rests or chills, grate the cheddar cheese and separate ham slices so they are easy to layer. Mix the Dijon mustard and melted butter together in a small bowl and season with the freshly ground black pepper.

Roll out dough

On a lightly floured surface, roll the dough into a rectangle approximately 12 x 16 inches and about 1/8–1/4 inch thick. Aim for a roughly even thickness so rolls bake uniformly.

Spread butter-mustard

Using an offset spatula or the back of a spoon, evenly brush the melted butter–Dijon mixture across the entire surface of the rolled dough, leaving a 1/2-inch border on one long edge.

Layer ham and cheese

Lay the ham slices in a single slightly overlapping layer across the dough, covering most of the surface. Sprinkle the grated cheddar evenly over the ham. Lightly press the filling so it adheres to the buttered dough.

Roll into a log

Starting from the long edge opposite the 1/2-inch border, tightly roll the dough into a log. Press the seam to seal, using the reserved border to finish the seam. Try to roll tightly so the buns have good spiral definition.

Portion buns

Using a sharp serrated knife or unflavored dental floss (pulled taut under the log), cut the log into 10 equal pieces (about 1¼–1½ inches each). Place each piece cut-side up into a lightly greased 9 x 13-inch baking pan or into two 8-inch round pans, leaving a little space for expansion.

Second rise

Cover the pan loosely with lightly greased plastic wrap or a clean kitchen towel and let the buns rise until puffy and nearly doubled, about 30–45 minutes depending on room temperature.

Preheat oven

Preheat the oven to 375°F (190°C) while the buns complete their second rise.

Make eggwash and brush

Whisk together the egg and 1 tablespoon whole milk to make the eggwash. Gently brush the tops of the risen buns with the eggwash, taking care not to deflate them. If desired, sprinkle with coarse sea salt for a savory finish.

Bake

Bake the buns in the preheated oven for 18–22 minutes, until the tops are deep golden brown and an instant-read thermometer inserted into the center reads about 190°F. If cheese spills and browns too quickly, tent loosely with foil for the last 5 minutes.

Brush with melted butter

As soon as the buns come out of the oven, brush the tops with the remaining 1 tablespoon melted butter (from the filling mixture if any remains) to give a soft, shiny finish.

Cool and serve

Let the buns cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before serving warm. Serve as-is or split and reheat gently for sandwiches. Buns keep stored in an airtight container at room temperature for 1–2 days or refrigerate up to 4 days; warm before serving.