Tuesday, April 22, 2014

40 minute ham and cheese pinwheel bread rolls

Recently I posted a recipe for a 40 minute bread roll. The recipe was a huge hit because apart from being super, super easy, it produces really soft bread rolls that stay soft for up to 4 days (a friend kept a roll for that number of days as a test) and well, being able to make bread from start to finish in 40 minutes is something that is quite amazing, really.

I then received many emails asking for step-by-step instructions, accompanied by photos, on how to make different types of rolls using this recipe.

So today, I am sharing a post on how I made pinwheel rolls.

To start, I added warm water, oil, yeast and sugar into a mixing bowl. This was left to stand for 15 minutes for the yeast to do its work.

At the end of 15 minutes, you should see quite a bit of foam. Under the foam, there was still liquid.

Into this, I added flour, egg and salt.

Then using a dough hook, I mixed this for 2-3 minutes, until the dough came together.

I rubbed some oil on my hands so I could transfer the dough onto my already lightly oiled work surface.

Then I used my hands to knead the dough.

Step 1: I pushed the dough outwards away from me.
Step 2: I folded about 1/3 of the dough towards me.
Step 3: I folded again.
Step 4: I turned the dough 90° anti-clockwise.

I repeated this 2 more times.

I formed the dough into a ball. I cut the ball (roughly) into 2 equal parts with a lightly oiled pastry scraper.

I took one of the balls of dough, and rolled it out with a lightly oiled rolling pin until it was about 1 cm thick.

I laid out the ham and sprinkled the shredded cheese evenly on the ham.

Then I rolled the dough as tightly as I could, and pinched the seams to seal.

I trimmed the ends and cut the roll into slices of about 2.5 cm thick. You can cut them into thicker slices if you wish.

The rolls were placed in an oiled baking tray, covered with a piece of damp tea towel, and left to rest for 10 minutes. At the end of 10 minutes, the rolls would have expanded a little.

I gently brushed the rolls with an egg wash (egg + milk).

And baked the rolls for 12 minutes.

I brushed the rolls with a little melted butter. This step is purely optional.

I transferred the bread rolls onto a wire rack to cool completely.

This is such a fantastic recipe.

I actually make all sorts of bread rolls about 4-5 times a week now.

Try it.

You'll most likely fall in love with this recipe as I had done!

40 Minute Ham and Cheese Pinwheel Bread Rolls (Makes 16)
Adapted from YourHomeBasedMom

1 cup plus 2 tablespoons warm water
1/3 cup oil - I used canola oil
2 tablespoons (about 16g) active dry yeast (or instant yeast)
1/4 cup sugar
1 1/2 teaspoons salt
1 egg
3 cup (about 476 g)bread flour - I used 2 cup bread flour + 1 1/2 cup plain flour
9 slices ham
1 cup shredded cheese - I used UK Leister
1 egg + 3 tablespoons milk, beaten
50g butter, melted (optional)

1. Heat oven to 220C.
2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
3. Knead with hook until well incorporated and dough is soft and smooth. (Just a few minutes.) The dough will be a little sticky. I oiled my hands, kneaded it one to two times, and it became really easy to shape. If your dough is too wet, add a little more flour and knead a few times.
4. Form dough into 2 balls. Roll one ball out into a rectangle, about 1cm thick. Lay ham on dough, the sprinkle cheese evenly over the ham. Roll the dough tightly into a log.
5. Cut into slices (about 2.5cm thick) and place in a greased 9 x 13 pan and allow to rest for 10 minutes. Glaze with egg wash. Bake for 10-12 minutes or until golden brown.

To keep rolls soft, wrap with cling film and keep in an air-tight container (I keep the rolls in cling film in my oven.)
If you keep the rolls in the fridge, warm in the microwave oven for about 20 - 30 seconds to soften.

1. Dough is too wet or sticky? Add a little oil and hand knead a couple of times. The dough should become easy to work with. Still too wet? Add a little less water.
2. You can use any oil. Maybe not peanut oil. Unless you want a peanut-y bread. Olive oil, Canola oil, Sunflower oil, Grape seed oil... all can be used.
3. Personally, I have not had any problems with the bread being too yeasty. If you find it so, change the yeast and try different ones till you find one that you like.
4. Conversion of flour from cups to grams: This is a conversion I got online. You may still need to adjust.
5. Oven temperature: Every oven is different. You need to understand your oven, so if you have one that tends to be hot, lower the baking temperature, and vice versa.
6. I do not recommend that you reduce the yeast quantities because this is a quick bread. You need the yeast to make it work. Similarly, you need the sugar to feed the yeast so it works.
7. You can put any filling you like in this bread. It is very versatile.
8. You can also glaze with milk (full-fat, low-fat, skim, etc), sprinkle any toppings you like.
9. I don't recommend that you rest the dough for more than 10 minutes. From feedback I received, the bread may be less soft.
10. You can use 1/2 bread flour, and 1/2 wholemeal flour, or 100% plain flour. The results are the same. You can't use top flour. There isn't enough protein to form gluten. 
13. The yeast MUST foam. NO FOAM = DEAD YEAST. Throw it out.
12. Every environment differs. You may live somewhere humid, or dry, or hot, or cold. If in doubt, check what other bakers recommend that you do for the weather conditions you live in, and experiment! You may need to tweak timings/ baking temperature, etc. Don't give up!


  1. Oh... my ... goodness! Those look... to die for! WOW Diana! Great job! .... We miss your cake at TCSB! ;)

  2. Awesome colors! DELISH! Yes, we miss your cake at TCSB!

  3. Wow this is so amazing. And we can do that in a normal oven?! My gosh! On! (Gogglkng dough hook now!)