Ham and Mayonnaise Bread

Ham and Mayonnaise Bread

Children love ham-mayo bread rolls! This dough is easy to handle even for beginners, so I recommend it. Hand kneading is fine too!

Ingredients: 10 rolls

For the bread dough:
Bread (strong) flour
250 g
Dry yeast
1 teaspoon
2 tablespoons
1/2 teaspoon
Lukewarm water (35 °C )
125 ml
Beaten egg
25 g
Unsalted butter
20 g
For the filling and topping:
10 slices
to taste
Japanese Mayonnaise
to taste
Dried parsley
a small amount
Egg wash for glazing the tops - use the egg left over from making the dough.
as needed


1. Put all the bread dough ingredients in a bread machine, set to the "dough" program and leave it up to the machine until the end of the 1st rising. It takes about 15 minutes for the kneading, and 40 minutes for the rising. The amount shown in this photo is double the amounts indicated in the recipe.
2. When the 1st rising is done, take the dough out of the machine, divide into 10 portions, round off each portion and leave to rest for 10 to 15 minutes. Cover with plastic wrap to prevent the dough from drying out.
3. Press down on each ball of dough to flatten, and put on some ketchup as shown.
4. Place a slice of ham on the edge of the dough as shown here, and roll up the dough. Pinch the end seam tightly.
5. Make a cut with a moistened knife about 1/3 of the way down on each roll. Place the rolls on a kitchen parchment paper lined baking tray. Cover with plastic wrap.
6. Leave for 40 minutes for the 2nd rising. (They should double in volume.)
7. Brush the tops with beaten egg, and squeeze some mayonnaise in the slits that you cut. Sprinkle with some dried parsley, and bake in a 180°C oven for 15 minutes to finish.

Story Behind this Recipe

I made a type of bread that my children love.