ham and cheese brioche rolls

ham and cheese brioche rolls

These ham and cheese brioche rolls are a Parisian dream come true! Thin slices of smoky ham and gruyere are rolled inside dijon-smothered brioche. Baked to perfection and enjoyed alongside a fried egg, I could eat this everyday!

Kenny and I are simple folks. We love to read, eat good food, and just spend quality time together. One of our favorite hobbies is going on “pastry walks”. Early Saturday mornings we’ll choose a favorite bakery within a 1-2 mile radius of our home. We’ll bundle up in sweaters and baseball caps and enjoy a leisurely walk toward the bakery.

ham and cheese brioche rolls recipe

Our walks are filled with laughter, prayer, and musings on life. When we arrive at our boulangerie of choice, we guiltlessly enjoy coffee and croissants. With the walk home ahead of us, we feel like we’ve burned off that morning indulgence before we get on with the rest of our day. It’s my favorite way to kick off the weekend with my love.

During one of our pastry walks we sojourned toward Manresa Bread, the bakery offshoot of Chef David Kinch’s, Manresa. Though I usually order a pain au chocolat without skipping a beat, something new caught my eye. Beautifully displayed behind the counter were stacks of ham and gruyere brioche rolls. Each roll was individually baked in fancy butcher paper and studded with pepitas and sesame seeds. One bite revealed a thin layer of whole grain dijon mustard spread between the ham and the brioche. The slightly sweet brioche sang when paired with the savory gruyere and smoky ham. I was in love!

Several months after that first taste, I finally sat down, pen and paper in hand, to recreate the recipe for Manresa ham and cheese brioche. I pored over recipes from Paul Hollywood and the Culinary Institute of America adding tips and tricks from my own experiences with brioche. Several drafts later I was ready to test my recipe.

I wanted a brioche roll that was not too buttery and just sweet enough to compliment the savory ingredients. I had to include the crunchy elements of pepitas and sesame seeds along with the slight kick from dijon mustard. After 4 successful tests in my kitchen, I’m excited to present you with my recipe for ham and cheese brioche rolls!

Pin this recipe to your holiday baking board so you can access it when the baking mood strikes!

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ham and cheese brioche roll

ham and cheese brioche rolls

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  • Author: Sepideh Esmaili Campos


Sweet and buttery brioche with ham, gruyere, and dijon mustard. 



Brioche dough

  • ½ cup whole milk
  • 3 tablespoons granulated sugar
  • 1 tablespoon active dry yeast 
  • 3 eggs, slightly beaten
  • 2 ¾3 cups all purpose flour (plus extra for dusting)
  • 1 teaspoon kosher salt
  • 8 tablespoons unsalted butter, softened at room temperature


  • 2 Tablespoons whole grain dijon mustard
  • 8 ounces smoked, thinly sliced ham
  • 4 ounces gruyere cheese, shredded
  • 1 egg
  • ½ teaspoon kosher salt
  • 3 tablespoons pepitas, raw 
  • 3 tablespoons sesame seeds 


  1. Pour the milk into a microwave safe bowl or measuring cup, heat for 20-30 seconds until the milk is warm but not hot. If you’re measuring the temperature it should be between 100-110 degrees Fahrenheit. 
  2. Add the sugar to the milk and stir to combine. Let the milk sit a while if it’s hotter than 110 degrees. 
  3. Stir the yeast into the cup of milk and leave on the counter until bubbles form, 5-10 minutes. 
  4. Pour the milk into the bowl of a standing mixer with the hook attachment in place. 
  5. Add the eggs to the milk and run the mixer on medium speed to combine the eggs and milk. 
  6. Add 2 ½ cups of flour to the milk and run the mixer on medium speed until the flour is mostly combined. If the dough is very wet, add an additional ¼ cup of flour and mix. 
  7. You might not need to use the last ¼ cup of flour, depending on how humid your environment is. Brioche dough should be wet and soft but if it is very sticky and hard to work with, add the remaining ¼ cup of flour. 
  8. Once the dough comes together, sprinkle the salt over the dough and with the mixer running on low speed, add 1 tablespoon of softened butter at a time. 
  9. Let the butter blend into the dough before each additional tablespoon of butter is added.
  10. Once the butter and salt are well incorporated, stop the mixer, scrape down the sides of the bowl with a rubber spatula, and turn the mixer on medium-high speed for 5-7 minutes until the dough is smooth and has a good stretch to it. 
  11. Remove the bowl from the mixer, scraping dough from the hook and sides of the bowl into the mixing bowl. 
  12. Cover the bowl with plastic wrap or a large plate and refrigerate overnight or at least 8 hours. 
  13. Remove the dough from the refrigerator, it should have risen a bit and feel pretty firm. 
  14. Lightly grease a 9X9 square baking dish with butter, set aside. 
  15. Dust a work surface with flour, roll the cold dough out into a rectangle that measures about 15X13 inches. Be sure to lift the dough off the counter a few times and sprinkle flour underneath so that it doesn’t stick to the work surface. 
  16. Spread dijon mustard evenly over the dough. 
  17. Layer the slices of ham over the mustard and sprinkle the cheese over the ham layer. 
  18. Starting at one of the longer edges, tightly roll the dough with the ham and cheese filling in the middle. 
  19. If the dough is too warm to cut at this point, put the roll back in the fridge for a few minutes. 
  20. Cut the roll into 8 equal pieces. 
  21. Place the brioche rolls inside the baking dish, with the swirl side standing upright. It’s ok if there is some space between the rolls. 
  22. Cover the dish with a clean kitchen towel, let rise at room temperature until puffy and almost doubled in size, 60-90 minutes. 
  23. When you’re ready to bake the rolls, preheat the oven to 350 degrees. 
  24. In a small bowl whisk the egg, salt, and 1 tablespoon of water. Brush the top of the brioche rolls with the egg wash. 
  25. Evenly sprinkle pepitas and sesame seeds over the top of the brioche rolls. 
  26. Bake in the middle rack for 35-45 minutes, until the top is golden brown and an instant read thermometer registers 160 degrees Fahrenheit when inserted in the middle of the center roll. 
  27. Let the rolls cool in the pan and serve warm or at room temperature. 


The dough needs to rest in the refrigerator overnight, start this recipe the night before you plan to serve it. Also allot for a 60-90 minute rise right before you bake the rolls. 

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