Croissant Sourdough Rolls with rosemary Ham & Cheese
Think ham and cheese croissant meets sourdough rolls and that is what these bites of heaven are! Soft and buttery sourdough rolls, filled with ham, cheese, rosemary and fresh garlic. Perfect for Easter brunch or anytime this Spring!
If you haven’t already seen it, there has been a viral croissant sourdough loaf floating around social media. It is essentially a traditional sourdough bread loaf, that has a bunch of butter folded into it to create a flaky, buttery bread that somewhat resembles a croissant. I made that loaf and it was absolutely delicious, but it gave me the idea to make these Ham and Cheese Croissant Sourdough Rolls that are even better!
I love making these rolls because they give you that croissant vibe without all the work of folding and rolling endless layers. Simply make a standard sourdough bread dough, add in some grated butter during the folding and then roll it out with any ham and cheese you like.
These rolls are lightly crisp, chewy and buttery. A perfect make ahead snack for Easter brunch or even just grab n go lunches throughout the week. Bake these up, then store them in the fridge for up to a week or in the freezer for 1-2 months. Enjoy them warmed up and be prepared to want seconds ;).
Tips for Making Croissant Sourdough Rolls
- Use a nice and active sourdough starter. I always recommend feeding your starter a 1:5:5 ratio about 6-8 hours before you are ready to make the dough. You will know your starter is ready when it has at least doubled in side, is bubbly on top and has fatten out on the surface.
- Be sure to use frozen grated butter. The key to getting the flaky croissant like dough, is to keep the dough cold so that the butter doesn’t melt before baking. Freezing the butter before you grate it and add it to your dough will help keep the dough cool.
- When you are rolling out the dough, make sure to keep your hands wet. The dough will be a bit more sticky than normal because of the butter so keeping your hands wet will ensure the dough doesn’t stick to your finger and is easier to roll.
- Let the rolls cold ferment in the fridge before baking. This can be done for anywhere from 8-36 hours. This allows the flavor to continue to develop, the keep the butter cold, and allows flexibility for you to be able to bake them fresh for exactly when you need them.
Ham & Cheese Croissant Sourdough Rolls Ingredients
Sourdough Starter– This recipe uses active sourdough starter. See section above for tips on this.
Flour– You can use whichever type of flour you typically use for your sourdough bread. Unbleached all purpose flour or bread flour are my favorites.
Salt– This add flavor to the dough. I like to use pink salt but any fine salt will work.
Butter– You can use salted or unsalted butter. I have used both and both work great.
Ham– I used rosemary ham and also pork belly for some. You can essentially use any type of meat or bacon you like.
Cheese– Swiss cheese or Havarti are my favorite for these rolls. You can use any mild, creamy cheese that you like.
Rosemary– Fresh rosemary is added to these rolls for some extra flavor.
Garlic– I always suggest fresh garlic over pre minced for optimal flavor. If you would prefer a more mild garlic flavor, you can use roasted garlic.
The Steps
1.Start by mixing together the water and sourdough starter in a large bowl with a dough whisk.
2. Once milky looking and bubbly, add in the flour and salt. Continue to mix until a shaggy dough forms with no dry spots remaining. I like to use my ends at the hands to make sure it is really well mixed.
3. Cover the bowl with a tea towel and let sit at room temperature for 30 minutes. After 30 minutes, perform your first set of stretch and folds. Cover the bowl again and lest rest another 30 minutes.
4. Next, add half of the frozen grated butter to the dough and fold it in doing your second set of stretch and folds. Cover and let rest another 30 minutes.
5. Repeat step 4 one more time, adding in the remaining frozen grated butter. Cover the bowl and let it rest in a cool place for about 8-10 hours.
6. Once the dough has doubled in size and finished bulk fermentation, dump it out onto the counter. Cut the dough into 12 roughly equal pieces. Spread each piece of dough into a long, rectangle, then layer on some of the cheese, meat, rosemary and garlic. Gently roll each one tight into a little roll then place into a floured muffin tin.
7. Once all of the rolls have been filled, sprinkle a bit of flour over top of the rolls and cover the pan with plastic wrap. Place the rolls into the fridge and allow to cold ferment for anywhere from 8-36 hours.
8. When you are ready to bake, preheat the oven to 350F. Bake the rolls for 25-30 minutes or until golden on top and cooked through. Remove from the oven and allow to cool for 10 minutes before removing from the pan. Serve warm and enjoy!
If you try this recipe, give it a rating or let us know what you though in the comments below!
Check out some of our other delicious, sourdough recipes for Easter!
https://cmbarndominium.com/soft-raspberry-sourdough-rolls-with-lemon-cream-cheese-icing/
https://cmbarndominium.com/the-best-garlic-butter-herb-sourdough-focaccia-bread/
https://cmbarndominium.com/sweet-and-tangy-raspberry-cheesecake-sourdough-focaccia/
Crispy and buttery croissant sourdough rolls filled with ham, cheese, garlic and fresh rosemary. * These rolls can be made with any meat or cheese that you like! * Store the rolls in the fridge for up to a week or in the freezer for 1-2 months. 
Ham & Cheese Croissant Sourdough Rolls
Ingredients
Instructions
Notes
