Ham rolls are among my daughters’ favorite snacks. They also take them to school instead of the classic sandwich, and I honestly don’t mind, because I always make a double batch and then freeze them. This way I always have a snack ready or an alternative when I run out of bread at home.
These ham rolls are very easy to prepare and if you like you can fill them with thinly sliced salami instead of cooked ham. You can also add grated cheese inside if you like; I don’t add it because my daughters don’t like it.
If you’re looking for other easy recipes for school snacks, try these:
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 35 Minutes
- Cooking time: 20 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups type 0 flour
- 2 1/2 cups type 00 flour
- 1 1/2 tsp active dry yeast
- 7 1/2 fl oz water (warm)
- 1/2 cup milk (warm)
- 1 3/4 tsp salt
- 2 tbsp extra-virgin olive oil
- 9 oz cooked ham
- to taste sesame seeds
Steps
To prepare the ham rolls, place the type 0 flour, the type 00 flour, and the dry yeast in the bowl of a stand mixer, along with the warm water and warm milk. Start the mixer and add the salt. When the dough starts to come together, pour in the extra-virgin olive oil and continue mixing until the dough is well developed — it will detach from the bottom and sides of the bowl and wrap completely around the hook.
Shape the dough into a ball and let it rise covered in a warm place until doubled in size. It will take about 2.5 hours.
When the dough has doubled, deflate it and divide it into 10 equal pieces using a scale. Shape each piece into a smooth ball, then roll out one ball at a time into an oval disk about 6 x 4 in (15 x 10 cm).
Place a slice of cooked ham over the entire surface of the dough, leaving about 1 cm (almost 1/2 in) free along the edges. Then roll the dough starting from one long side, rolling tightly. Once you have formed the little loaf, roll it on the work surface a couple of times to make it uniform and, while rolling, press slightly on the ends so they taper a bit. Place each roll on a baking sheet lined with parchment paper and repeat with the remaining dough.
Brush the rolls with water, sprinkle with sesame seeds and let rest covered for another 30 minutes.
Before the end of the resting time, preheat the oven to 410°F (conventional).
With a sharp knife, make three slashes across the surface of each roll.
When the oven reaches temperature, pour about 2 tablespoons of water onto the bottom to create steam, and immediately bake the ham rolls. Bake for 20-25 minutes, until golden brown, taking care to open the oven a few minutes before the end to let the steam escape.
Remove the ham rolls from the oven and let them cool on a wire rack.
Tips
Ham rolls can also be frozen in food-safe bags. Let them thaw at room temperature or in the oven. For the oven method, put them in while the oven is still cold and set it to 212°F; they will take about 10-15 minutes to thaw and will be like freshly baked.
