Ham and Parmesan Rolls

This is a Rhodes Rolls recipe from RhodesBread.com and it is delicious and a great way to use up some of that leftover Easter ham!

12 Rhodes Dinner Rolls, thawed but still cold

2/3 cup diced ham

2/3 cup grated fresh Parmesan cheese

1/2 teaspoon salt

1 – 2 tablespoons butter

Place the ham, cheese and salt in a medium sized mixing bowl and stir thoroughly to combine.  With a pair of scissors (I just used a knife), cut 1 roll into small pieces (I cut each roll into 4 pieces) and drop into ham mixture.  Stir to coat all pieces in the mixture.  Repeat with remaining rolls, stirring thoroughly after each roll.  Once all rolls are cut, knead the mixture with your hands to thoroughly combine the dough with the ham mixture.  Divide the mixture into 8 large or 12 smaller pieces and form each piece into a ball.  Place on a sprayed baking sheet (I used a muffin pan) and cover with sprayed plastic wrap.  Let rise until double in size.  Remove wrap and bake at 350 15 – 20 minutes or until golden brown.  Brush with melted butter while still warm.

A note from me, I had a hard time getting the mixture to stay together when trying to mix the cut up dough with the ham and cheese so what I did was take 4 pieces of the dough and place them into each muffin cup and then top each with a generous spoonful of the ham and cheese mixture.  This seemed to work pretty well.

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