Skip to main content

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
  • 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)

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.


*Use your favorite sliced ham! Black Forest or smoked ham work well, or use a honey ham for something sweet.
Recipe featured in Bake From Scratch magazine.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Ctusamom | Reply

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

Leave a Reply

Made the recipe? Rate it!