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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Peace 'n Plenty's Ham and Cheddar Rolls

When I was eleven years old my parents bought a house at the lake. A three-and-a-half hour drive from our primary residence, we spent nearly every summer weekend there. Back then, there was little for a young girl to do for entertainment.  Only one strip of activity just south of Bagnell Dam existed.  It was a honky-tonk area called “Dogpatch.” For an eleven-year-old only child, lake life seemed isolated and lonely. I don't think I truly came to appreciate the lake until my friends turned sixteen and were able to drive down on weekends. As I grew and matured, so did the Lake area. Resorts, shops, restaurants, and outlet malls, all served to civilize the place, turning it into a weekend -- or longer -- trip that I anticipated. I grew up there, and then my two boys grew up there, both learning to swim at an early age, as well as catching their first fish, and zipping along the water in the boat. As new shops and eateries emerged, some soon became our favorites, one of which was a charming café called Peace 'n Plenty. Open for lunch only, they served delicious soups, salads, sandwiches, and wonderful ham and cheddar rolls. Over the years they produced a number of cookbooks, and I bought them all, eager to replicate the meals that I had enjoyed during the summer. These rolls are my favorite of all of the recipes, but as they are a bit arduous to make and have a large yield I tended to overlook it.  Last week, having a taste and longing for the past, I decided to adapt it for the bread machine. Success!   Both boys showed up at the door for their share, thoroughly enjoying the delicious bite of nostalgia. 

Peace 'n Plenty's Ham and Cheddar Rolls
Adapted for the Bread Machine

1/2 cup warm water
1/2 cup whole milk
6 tablespoons shortening
3 cups all-purpose flour
1-1/2 cups wheat flour
1/2 cup granulated sugar
1-1/2 pkgs. dry yeast (3-1/2 teaspoons)
1 tablespoon baking powder 
2 extra-large eggs

1/2 cup butter, softened
2 cups grated sharp cheddar cheese
3/4 pound thinly sliced ham, diced
2/3 cup chopped scallions
1 egg, beaten

Place above ingredients into the work bowl of your bread machine in the order suggested by the manufacturer. Set machine on "dough" setting and press "start."  When machine has completed the dough making process (usually 90 minutes), remove dough to a lightly floured surface and roll into a large rectangle. 

 Spread with butter.  Sprinkle cheese evenly over the buttered surface and then top with the ham. Sprinkle scallions to cover.  Beginning at the long end, roll up as tightly as possible, pinching the seam to seal.  Slice into 1" thick pieces.

Grease well (or spray with Pam) two 6-well muffin tins and two small ramekins or custard cups.  Put one 1" piece into each well, squeezing outer edge slightly so that the middle of the roll "pops" up.

Cover lightly with plastic wrap that has been sprayed with Pam. Place in a warm spot and allow to raise until doubled in size 40-50 minutes. 

Preheat oven to 350 degrees. Brush tops of rolls with beaten egg. Bake for 18-20 minutes until golden. Remove from oven and leave in pan for 5-10 minutes before carefully removing to a wire rack to cool completely. 

This post is linked to:

On the Menu Monday

Mosaic Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Foodie Friday