Name: Ham and Cheese Sandwiches on Pretzel Rolls
Prep time: 30 min
Cook time: 20 min
Ingredients: 9 to 12 Rhodes Bake N Serve Yeast Dinner Rolls; 1/2 cup baking soda; 12 cups water; 1 large egg (beaten); coarse Kosher salt; sliced ham; sliced Swiss cheese; your favorite condiments

Jump to Recipe

This post is sponsored by Rhodes Bake-N-Serv.

I'm excited to be working with Rhodes Bake-N-Serv again! I love their Yeast Dinner Roll product! You can find it in the frozen foods section at your local grocery store. I love how versatile it is. I have made Cheddar Cheese Cloverleaf Rolls with them.

Today, I'm going to show you how to make pretzel rolls with them! It's sooo easy! You will love them! I use them to dip in soup like my loaded baked potato soup or in my beer cheese fondue.

But mostly, I use them to make ham and cheese sliders!

You can totally make them for Easter brunch at home with your family this year or have them for easy to reach lunches. Make them ahead of time and put them in the refrigerator.

Pretzel Roll Recipe Ingredients:

3-pound package of Rhodes Bake N Serve Yeast Dinner Rolls
1/2 cup baking soda
12 cups water
1 large egg
coarse Kosher salt

How to Make Pretzel Rolls

Remove the rolls from the bag. I mentioned earlier that you can find Rhodes Bake N Serve Yeast Dinner Rolls in the freezer section of your local grocery store.

Spray a baking sheet with nonstick cooking spray. Place rolls on the baking sheet. Spray plastic wrap and cover. Allow the rolls to defrost and rise a little (about 2 to 2.5 hours). Place the baking sheet in a cool, dry place. When the rolls defrost, you want them to still be cold.

When the rolls are ready, bring a pot with 12 cups of water to a boil. Once it reaches a boil, carefully and slowly…

add the baking soda. A little at a time.

Turn the heat down to medium or medium high.

Carefully place one roll at a time into the water (top side down). I usually put in 3 to 4 in at time (to start out with). Allow the rolls to cook for 60 seconds.

Remove with a slotted spoon and place on the parchment paper lined baking sheet.

Brush each roll with egg wash using a pastry brush.

Using a sharp knife, carefully cut a slit on top of each roll. Sprinkle Kosher salt on each roll.

Place rolls in the oven at 400 degrees F. Bake for 14 to 16 minutes, until browned.

They turned out so well! I couldn't stop eating them!

And then make them into little ham and cheese sliders by cutting the rolls in half. Adding your favorite condiments (I added mustard), ham and Swiss cheese.

You can totally use turkey if you'd like. And use a different kind of cheese.

I know you won't be able to eat just one! They are perfect for Easter or for a quick lunch that you make ahead of time!

Recipe

Ham and Cheese Sandwiches on Pretzel Slider Rolls from thelittlekitchen.net

Print Pin

Save

Ham and Cheese Sandwiches on Pretzel Rolls

Prep Time 30 minutes

Cook Time 20 minutes

Servings to 12 sandwiches

Ingredients

▢ 9 to 12 Rhodes Bake N Serve Yeast Dinner Rolls from 3 pound package
▢ 1/2 cup baking soda
▢ 12 cups water
▢ 1 large egg beaten
▢ coarse Kosher salt

For the ham and cheese sandwiches

▢ sliced ham
▢ sliced Swiss cheese
▢ your favorite condiments

Instructions

Spray a baking sheet with nonstick cooking spray. Place rolls on the baking sheet. Spray plastic wrap and cover. Allow the rolls to defrost and rise a little (about 2 to 2.5 hours). Place the baking sheet in a cool, dry place. When the rolls defrost, you want them to still be cold.
When the rolls are ready, bring a pot with 12 cups of water to a boil. (I used this 4 quart pot). Once it reaches a boil, carefully and slowly add the baking soda.
Heat the oven to 400 degrees F.
Set up another baking sheet with a piece of parchment paper. I also sprayed the parchment paper with nonstick cooking spray. Add an egg to a small bowl and beat the egg. Add a little bit of cold water and continue beating until mixed to make the egg wash.
Turn the heat down to medium or medium high. Carefully place one roll at a time into the water (top side down). I usually put in 3 to 4 in at time. Allow the rolls to cook for 60 seconds.
Remove with a slotted spoon and place on the parchment paper lined baking sheet.
Brush each roll with egg wash using a pastry brush. Using a sharp knife, carefully cut a slit on top of each roll. Sprinkle Kosher salt on each roll.
Repeat steps 5 to 7 until you have finished with each roll. Place rolls in the oven at 400 degrees F. Bake for 14 to 16 minutes, until browned.
Allow to cool on a cooling rack. Slice in half and add your favorite condiments and your favorite ham and cheese.

Notes

Cooks' notes: If the rolls don’t float in the pot of water, they haven’t proofed enough or are over proofed. You can make the pretzel rolls ahead of time. If you need to freshen them up, wet the tops of the pretzel rolls with a little bit of water. Place on a baking sheet and warm in the oven at 300 degrees F for 3 to 4 minutes.

from The Little Kitchen