While watching YouTube cooking shows one afternoon, my husband and I came upon Japanese Cooking 101 by Noriko and Yuko. We were impressed by their many interesting recipes as well as the relative simplicity of the recipes. The one that instantly intrigued us was their ham roll. Apparently, most Japanese bakeries offer some version of this tasty roll. The rolls are pillowy, tender and just plain delicious. For a video of how to make the rolls, visit Japanese Cooking 101.
You can make the rolls with just ham, or add some cheese (grated or very thin slices) as we chose to do. Just be sure the ham and cheese are not too thick so you can roll them up easily. The topping of thinly sliced onions adds lots of flavor to each bite. Feel free to use a red or white onion. The finishing touches are a combination of Kewpie mayo and mustard which is drizzled over the top and dusted with aonori (dried green seaweed flakes) before the rolls are baked. We have also used a mixed dried herb dusting with good results as well as toasted sesame seeds.
Once the dough has risen it is divided into 8 pieces which are formed into balls. Cover the dough balls and let rest for 20 minutes before rolling out.
When rolling out the dough try to make a rectangular shape (about 4 1/2 by 7-inches) slightly larger than your ham slices. This makes it easier to roll the dough into an even shape.
Place some of the cheese (if using) on the rolled out dough followed by a slice of ham. If the ham is too large cut it to fit the dough. If too small, cut extra pieces to fill in the empty space. Keep the border of the dough free of ingredients.
Once the cheese and ham are layered on the dough, roll up from the short end and pinch the dough together to seal.
Next, bend the dough over and pinch the two edges together.
Push the dough down to flatten slightly.
With a sharp knife, make a vertical cut leaving 1-inch uncut at the side where the dough has been pinched together.
Gently open up the dough and lay cut side up on a parchment lined baking sheet. Continue with the remaining dough balls. Cover the baking sheet with a clean kitchen towel or the lid that sometimes comes with baking sheets. Let dough rise for about 45 minutes and up to 1 hour until doubled in size.
Once the dough has risen, brush an egg or egg white wash (we like to use dried egg white powder) over the rolls. Squeeze a bit of mayo-mustard mixture over the tops of the rolls. Scatter onions over the top along with aonori, dried herbs of your choice or sesame seeds. Bake for 12 minutes or until golden brown.
These ham rolls are spectacular just out of the oven. Eat them while they are still warm. In the rare case you have leftovers, freeze them for that rainy day when you’re craving a satisfying snack.
Special equipment: Stand mixer
Recipe adapted from Japanese Cooking 101
Ingredients
- Japanese Basic Bread Dough
2 cups (240g) bread flour
1/2 cup (60g) cake flour
1 2/3 teaspoons (5g) instant yeast
2 tablespoons + 1 teaspoon (30g) granulated sugar
1 teaspoon (5g) fine sea salt
1 tablespoon (10g) dried milk powder
3/4 cup + 1 tablespoon (200g) warm whole milk (100-110 degrees)
2 tablespoons (30g) butter, room temperature and cut into small pieces
- Ham Rolls
1 recipe bread dough above
8 thin slices cheddar cheese or grated cheddar cheese
8 thin slices ham
Egg wash: 1 egg + pinch of salt mixed well, or egg white powder mixed according to package directions
Kewpie mayonnaise mixed with mustard
Thinly sliced red or white onion
Aonori, dried mixed herbs or toasted sesame seeds
Directions
- Combine bread flour, cake flour, yeast, sugar, salt and milk powder in the bowl of a stand mixer. Whisk to combine. Add milk and start the mixer with the dough hook on medium speed. When dough begins to form a ball after about 8 minutes, add the softened butter, increasing speed to medium-high. Continue to mix for another 4-5 minutes until the butter is completely incorporated scraping down sides of bowl if necessary. Transfer dough to a lightly oiled bowl and cover with plastic wrap or lid. Leave in a warm place for about 1 hour until the dough has doubled in size.
- Deflate dough and remove from the bowl to a clean work surface. Divide the dough into 8 equal pieces, about 70g each. Form into small balls (dusting work surface with flour if sticking). Place on a parchment or Silpat lined sheet pan. Cover and let rest for about 20 minutes.
- Roll out dough into a rectangular shape about 4 1/2×7-inches. Place cheese (if using) on dough followed by a slice of ham leaving the border free of ingredients. Roll from the short edge of the dough tightly like a jelly roll and pinch the seam together. Place the dough on a cutting board and pinch the ends of the roll together. Push dough down to make somewhat flat. Make a vertical cut leaving 1-inch uncut at the side where the dough has been pinched together. Gently open the dough and place on baking pan lined with parchment paper swirl side up. Repeat with the rest of the dough balls. You should be able to fit 8 rolls on one half sheet pan leaving space between the rolls (see photo above). Cover with a clean kitchen towel or sheet pan lid and let rise for 1 hour or until doubled in size.
- While dough is rising, preheat oven to 400 degrees.
- After the rolls have doubled in size, brush egg wash over the rolls. Squeeze mayo-mustard mixture on top, add a few pieces of sliced onion and sprinkle with aonori, or dried herb mixture of your choice and/or toasted sesame seeds. Bake for 12 minutes or until browned.
Notes
- The entire process takes approximately 3 to 3 1/2 hours from start to finish. Make the dough in the morning and you’ll have the most delicious meal ready at lunchtime.
