Savor the Nostalgia with Lake of the Ozarks Ham and Cheddar Rolls

 

Nestled in the heart of Missouri, the Lake of the Ozarks was once home to a cozy gem called Peace 'n Plenty Café, where locals and visitors alike gathered for hearty, comforting dishes that warmed the soul. Though the café has long since closed, its spirit lives on in recipes like these Ham and Cheddar Swirls, inspired by the café’s knack for blending simple ingredients into unforgettable flavors. These rolls, crafted with the ease of a bread machine, combine the savory goodness of sharp cheddar, diced ham, and fresh scallions, all swirled into a soft, golden dough. Perfect for breakfast, brunch, or a cozy dinner side, these swirls bring a taste of nostalgia to your table.

Whether you’re a seasoned baker or just starting out, this recipe is a breeze thanks to the bread machine’s dough setting, which does the heavy lifting for you. The result? Fluffy, cheesy rolls with a delightful ham-and-scallion filling that’s as versatile as it is delicious. Serve them warm with a pat of butter, pair them with a crisp salad, or pack them for a picnic by the lake. Let’s dive into this recipe and bring a piece of Peace 'n Plenty’s charm back to life!

 Lake of the Ozarks Ham and Cheddar Rolls

 For the Dough:

½ c. warm water (110°F)

½ c. whole milk, warmed

6 T. vegetable shortening

3 c. all-purpose flour

1 ½ c. whole wheat flour

½ c. granulated sugar

3½ t. active dry yeast (1½ packets)

1 T. baking powder

2 large eggs

1 t. salt

For the Filling:

½ c. unsalted butter, softened

2 c. sharp cheddar cheese, grated

¾ lb. deli ham, thinly sliced and diced

2/3 c. scallions, finely chopped

For the Topping:

1 large egg, beaten

 Add dough ingredients to your bread machine pan in the order recommended by the manufacturer (typically liquids first, then dry ingredients, with yeast last). Select the “dough” setting and start the machine. The cycle usually takes about 90 minutes.

 Once the dough cycle is complete, transfer the dough to a lightly floured surface. Roll it into a 12x18-inch rectangle. Spread softened butter evenly over the dough, leaving a 1/2-inch border. Sprinkle with cheddar cheese, diced ham, and scallions. Starting from the long side, roll the dough tightly into a log, pinching the seam to seal. Slice into 14 equal pieces, about 1-inch thick each.Grease two 6-well muffin tins and two 6-ounce ramekins (or use one 12-well muffin tin and two ramekins). Place one slice in each well or ramekin, gently squeezing the outer edge to make the center pop up slightly.Cover with plastic wrap sprayed with cooking spray. Place in a warm, draft-free area and let rise until doubled, about 40-50 minutes.Preheat oven to 350°F. Brush roll tops with beaten egg for a golden finish. Bake for 18-20 minutes until golden brown. Cool in pans for 5-10 minutes, then transfer to a wire rack to cool completely.

 Enjoy warm with butter, as a side, or as a grab-and-go snack.

 Yield: 14 rolls

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 300°F oven for 5-7 minutes.

 Freeze baked rolls in a freezer-safe bag for up to 3 months. Thaw and reheat before serving. 

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