How to Form Bakery Style Ham, Mayo, & Corn Bread Rolls

How to Form Bakery Style Ham, Mayo, & Corn Bread Rolls

I rolled the ham in the dough, and topped it with corn and mayo! Oh my! I succeeded on making bakery quality bread!

Ingredients: Makes 1 roll

Bread dough
About 48 g
12 slices
to taste
Corn (you can use frozen corn too)
To taste
Dried parsley
a small amount
How to make the dough:
Recipe ID #1585129
Makes about 6 rolls


1. Once the first rising has completed, press down on them from above, punching the dough. Make them into balls again, and cover them with a tightly wrung out towel. Let them sit for 15 minutes.
2. Roll out the dough to be about 1cm larger than the slice of ham and place the ham on top of the dough.
3. Starting from the bottom, roll the dough up.
4. Once you have finished rolling the dough from Step 3, take a spatula and slice half of it. You want to leave about 2cm behind the cut still intact.
5. Open up the hole you have made and then arrange them on top of a banking tray. Now, till they double in size, let them rise one more time. (I suggest letting them sit at 35°C for 40 minutes)
6. After the second rising, put the mayonnaise corn mixture in the center and then put parsley on top.
7. Bake for 10-13 minutes at 160°C and they are done!

Story Behind this Recipe

I wanted to make filled rolls like ones from a bakery.