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Ham and Gruyère Crescent Rolls

Ham and Gruyère Crescent Rolls
This savory spin on classic crescent rolls is packed with a slice of ham and Gruyère cheese and then swirled into a roll. Perfect for appetizers for game day or your next get-together.




  • 4 1/4 cups (540g) bread flour
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon (9g) kosher salt (see note 1)
  • 1 cup (240g) warm whole milk (100°F/38°C to 110°F/43°C)(100°F/38°C to 110°F/43°C)
  • 2 tablespoons (42g) honey
  • 2 packages (0.25oz each) (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1/2 cup (113g) unsalted butter, melted
  • 1 large (50g) egg, room temperature
  • 1 large (19g) egg yolk


  • 1/2 cup (120g) Dijon mustard
  • 10 ounces (284g) Gruyère cheese
  • 1 pound (454g) sliced ham (see note 2)

Egg Wash

  • 1 large (50g) egg
  • 1 tablespoon (15g) water


  • Flaked sea salt (optional)
  • Cracked black pepper (optional)


  • Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, and kosher salt at low speed until combined.
  • In a small bowl, stir together warm milk, honey, and yeast. Let stand until foamy, 5 to 10 minutes.
  • Add warm milk mixture, melted butter, egg, and egg yolk to flour mixture. Beat at low speed until a shaggy dough forms, 1 to 2 minutes. Switch to the dough hook attachment, and knead at medium speed until a smooth, elastic dough forms, 12 to 14 minutes.
  • Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  • Line 2 baking sheets with parchment paper.
  • Cut cheese into sticks (about 2 x ⅛ inches each). Cut ham slices in half widthwise.
  • Punch down dough. On a lightly floured surface, divide dough in half (about 510g each). Roll half of dough into a 14-inch circle. (Keep remaining dough covered with plastic wrap to prevent it from drying out.) Cut dough into 12 equal triangles; a pizza cutter or pastry wheel works great for this.
  • Add filling: Spread 1 teaspoon (5g) mustard in center of each triangle; place 1 piece of cheese and 1 piece of ham at center of base, folding ham to fit it to base of triangle.
  • Starting from base, roll up dough around ham and cheese. Place rolls, pointed side down, at least 1½ inches apart on prepared pans. Repeat with remaining dough, remaining mustard, remaining cheese, and remaining ham. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes.
  • Preheat oven to 375°F (190°C).
  • Make egg wash: In a small bowl, whisk together water and egg. Lightly brush rolls with egg wash. Garnish with sea salt and pepper, if desired.
  • Bake until golden brown, about 10 minutes. Best served warm. Refrigerate in an airtight container for up to 3 days.


  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. Use your favorite sliced ham! Black Forest or smoked ham work well, or use a honey ham for something sweet.
Recipe by Bake From Scratch.

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Review & Comments

Ctusamom | Reply

Wonderful recipe. Makes a nice soft dough. Don’t skip the salt and pepper on the top of each roll.

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