Ham-stuffed whole wheat rolls

The second batch , more whole wheat flour than bread flour .

I've been only using bread and all-purpose flour in baking bread 'til a week ago - this batch was baked 3 days ago ....

So , when I made my first whole wheat bread , a combination of flour , actually , more bread flour than wheat ....

I was thinking , it has been nearly an hour of proving and still this dough didn't quiet rise as high as my previous bakes using bread and all-purpose flour ....

Did I do something wrong ?! ....

I've actually forgotten that whole wheat flour takes more time to double its size compare to bread and all-purpose flour and didn't rise that much ! Silly me ! pffffttttt

This batch is not a recipe for stuffed ham rolls ! I just played around with some ingredients , more whole wheat than bread flour ,  so that I can have a comparison to the ones that I've made using a different recipe ....

The first yum ! 50 grams wwf , 130 grams bread flour ... Need to tucked the ends of the rolls properly !

I love both results though using a wheat and bread flour combo yield a smaller bread yet more substantial ( in taste ) compare when using bread/all-purpose flour ....

Both bread were still soft after three days at room temperature ( packed in a plastic bag ) though the first one , more bread flour than whole wheat , was more softer , fluffier and yummier .....

As I love eating store-bought stuffed bread where it's made of bread or all-purpose flour , this whole wheat and bread flour combo makes a delicious and healthier choice ....

Now , if only I didn't add that ham and mayo ! lol

Recipe from The Big Book of Bread

Soft wholemeal rolls , makes 8 rolls

My modification in red

225 grams strong plain wholemeal flour , plus extra for dusting ( 175 grams wholemeal flour  , 50 grams bread flour )
1 tsp salt
25 grams butter , diced
1 1/2 tsps easy-blend dried yeast ( Saf red instant yeast )
1 tsp caster sugar
about 150 ml warm milk
some sliced ham
1 1/2 tablespoon mayo + 1 tsp Thai chili garlic sauce , mix together

* Grease or flour 2 baking sheets and set aside . Mix the flour and salt in a large bowl , then rub in the butter . Stir in the yeast and sugar . Make a well in the centre , then add enough milk , mixing to form a soft dough .
* Turn into a lightly floured surface and knead until smooth and elastic . Shape the dough into round , then place it in a lightly oiled bowl , cover and let rise in a warm place until double in size .
* Knock back the dough on a lightly floured surface , then divide it into 8 equal portions . Roll each portion of dough into a round or oval , press each one dough firmly with the heel of your hand and release . I flattened each portion and put in the ham and top it with mayo mixture , roll and sealed then cut several slashes on the top of the each dough with a knife .
* Place rolls on the baking sheets , spacing them well  apart , cover and leave to rise again for 20 to 30 minutes or until doubled in size .
* Meanwhile , preheat oven to 220°C / 425°F . Lightly dust the tops of the rolls with flour . I used an egg wash to brush the top . Bake for 15-20 minutes or until the rolls are lightly browned .
* Transfer to a wire rack to cool and cover with a clean , dry tea towel to keep the crusts soft .

Recipe for the first batch please check Cookpad's site


  1. Hi Anne, wow... perfect rolls. I love ham, will not hesitate if you offer me your delicious bread.
    I'm coming over with coffee, LOL

    Have a nice week ahead,regards.

  2. i guess nami-er gid if part wheat lang gid noh? love your halloween inspired layout ha!

    1. Tin , yup ! Namit man gid but nami ang texture if more wheat flour :D Ha ! Mas easier mag make header than making Halloween cookies and cupcakes ! lol

  3. This looks delicious. I like the fact its whole wheat which makes it a whole lot healthier...

  4. Homemade bread always the best, bake more and more..hehehe..

  5. Still soft after 3 days is good news.... but I doubt it would last that long in my house! Usually gone by 24 hours! LOL.

    Happy Halloween btw ;)

    1. Ha ! I told myself to stop eating after gobbling 2 pieces in just few minutes ! lol I usually do that , leave at least two pieces of baked bread to know how would the texture and flavor will be like after days at room temperature .....

  6. Oh Yum! My kids would love this, it has ham in it!
    And it looks so perfectly made and delicious! I would smear some of chilli sauce over the top before I gobble them up! Looks so good, Anne!

  7. To Chef and Sommelier , Balvinder , Angie and Lizzy , I've accidentally deleted your comments ! So sorry ! :P

  8. Whoa. WHOOA!! This looks too good for words, nice work with the flour, I have SO much whole wheat flour lying around my house that I just want to USE!

  9. i love this...it's like a baked sandwich! mmmmm...

  10. anne, these look wonderful! give me bread anytime i happily finish it off for you! just dun give me dry bread..LOL!Delighted to know these straight dough method that produces soft bread too!

    1. Lena , I haven't tried the sponge dough method yet and I'm always quiet surprise that the straight dough method produces a soft bread even after 3 days ! :D

  11. This is what cooking and baking is all about- just experiment, and do things till it works for you. Awesome.


  12. Oh my gosh, these are fantastic. I am completely in love with this recipe. The downside is I can't eat wheat. I'll have to make a white flour version.

  13. I'm so surprised you managed to leave some of the bread for 3 days...it would be a mission impossible with us...specially as it looks so smashingly good!


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