I found these over at Mel's kitchen cafe, but she found them somewhere else. Check out her link, she has some great pictures. I actually did take a few more pictures of these than normal.
Things I learned -
- Don't roll the dough to thin. There's a lot of toppings on these and they need the thickness of dough.
- If making 2 trays, definitely rotate (switch oven shelves) half way through cooking. (Totally should have known better on this one, but 20 minutes passed so quickly.)
- Make sure to roll tightly. It is specifically mentioned in the directions, but I wasn't reading by then. I really should have rolled them tighter if I wanted them to turn out prettier. (see picture to the side - not pretty.)
-Here's the recipe. Enjoy! We sure did, probably a little too much. I think they tasted better the more I ate. They are quite filling.
Dough Ingredients
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 2 tablespoons white sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 4 cups all-purpose flour
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Ham and broccoli rolls
From Mel's Kitchen Cafe
Ingredients
- 1 recipe roll dough, I used the recipe above using half wheat flour
- 12 ounces cream cheese, softened (I used Neufchatel)
- 1/4 cup (1/2 stick) butter, softened (I actually used only 2 Tablespoons)
- 2 cups chopped ham (I used 8 oz. diced ham)
- 1 1/2 cups finely chopped broccoli (I used more like 2 1/4 cups -probably too much, but it was 1 small crown of broccoli.)
- 2 cups shredded cheese (I used Monterrey Jack, but pick your favorite)
- 1 cup freshly grated Parmesan cheese (I used the rest of what I had which was about 2/3 cup)
- 1 cup finely chopped green onions (I only used 3 - just over 1/2 cup, but I had used extra broccoli and didn't want to overstuff them too much.)
Directions
- Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick
- In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet (I put them on parchment paper to make clean up easier) and cover with plastic wrap. (I didn't cover them. I boiled a bowl of water in my microwave to make it steamy and put the pans in there to rise. I use my microwave as a proofing box all the time.) Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.
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