Ham & Cheese Croissant Rolls

The cutest croissant shaped dinner rolls, brushed with a Cafe de Paris butter, and stuffed with brie and honey roasted ham.

Done in 1 hour

Serves 6-12

Dish by Spencer Lengsfield

Ingredients

Dough

240mlmilk, warm

2 1/4 tspinstant yeast

2 tbspsugar

1egg, room temperature

55gunsalted butter, diced and softened

1 tspsalt

390gplain flour

Butter

100gunsalted butter, softened

1lemon, zest

1 tspanchovy paste

1garlic clove, grated

1/4 tspcurry powder

1 tbspfresh tarragon, finely chopped

1 tbspflat leaf parsley, finely chopped

Salt, to taste

To serve

Brie, slices

Honey roasted ham, slices

Cafe de Paris butter is usually served with steak, but it works exceptionally well on these croissant rolls. The recipe for the butter varies, but it usually contains curry powder, anchovies, garlic, and a mix of herbs including tarragon and chives. Oh, and the shape of these buns means there's extra nooks and crannies for the butter to cling to! Not only super impressive but practical... winner!

Method

Whisk together the warm milk, half of the sugar, and yeast. Leave to stand for 5 minutes.

Once it's foamy, add the remaining sugar, egg, softened butter, salt, and a third of the flour. Beat in a stand mixer on a low speed or by hand until everything comes together.

Add the remaining flour, then continue to beat for 2 minutes on medium speed.

Knead the dough by hand for 5-10 minutes, adding more flour 1 tbsp at a time if it's too sticky to work with. It should be smooth and soft and bounce back after pressing it.

Grease a bowl with oil, then add the dough and cover with cling film. Leave to rise in a warm area for 1 hour or until doubled in size.

Meanwhile, mix up the butter. To the softened butter, add all of the other ingredients and mix well. You could either roll it up into a log now, or microwave it until it's just melted - this gets rid of the harsh raw garlic flavour, but it's up to you!

Once the dough has doubled in size, punch it down to get rid of the air bubbles. Roll out into a large rectangle. Slice into 12 triangles.

Roll each triangle into a croissant shape, starting with the widest end up into the pointed end. Place into a greased baking dish, cover with cling film, and allow to rise for another 30 minutes or until puffed.

Preheat the oven to 180 C. Bake for 25-30 minutes or until golden brown on top. If they're browning too quickly, cover with foil. Once they've come out of the oven, allow to cool slightly before brushing with the butter.

Tear off one of the buns, and slice in half. Brush with extra butter, fill with slices of brie and ham, and enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.