Enjoy a timeless comfort-food favorite updated for modern tastes: ham and cheese crescent rolls made from an old-fashioned dinner roll dough. This recipe yields soft, buttery rolls filled with ham and cheddar—perfect for school lunches, picnics, potlucks, or a quick family meal. While you can use store-bought crescent dough for convenience, this version honors a cherished, handwritten rolls recipe that produces a tender, versatile dough ideal for stuffing and rolling.
Why you and your family will love these ham and cheese crescent rolls
- Perfect for lunchboxes: These handheld rolls are a hit with kids and make packing lunches quick and easy.
- Freezer-friendly: Bake a batch, cool completely, and freeze in airtight bags or containers. Pull a few out as needed for busy mornings.
- Flexible, old-fashioned dough: The base is a classic dinner roll dough that adapts well to different fillings—savory or sweet—making this a versatile family recipe.
This dough comes from a sentimental family recipe passed down on a handwritten card. My mother-in-law rarely followed a written formula, so her daughter measured the ingredients during one baking session to preserve the method. The result is a reliable, everyday dinner roll dough that bakes up soft and flavorful every time.
This is a true “old-fashioned” dinner roll recipe
Old-fashioned recipes were often written with few details and many shorthand notes because they assumed the baker already knew basic techniques. This recipe reflects that style. If you are new to working with yeast dough, you may want to read a simple yeast-bread primer first—especially to become comfortable with dough temperature, kneading, and rising. The original quantity made many dozens of rolls; this version has been scaled down to a more manageable batch.
Ingredients needed for these ham and cheese crescent rolls (Mom’s Old Fashioned Dinner Rolls)
This dinner roll dough yields approximately 4 dozen filled crescent rolls.
- 1/8 cup white sugar
- 1/2 tablespoon salt
- 1/2 cup butter
- 1 1/2 tablespoons instant yeast
- 1 egg, beaten
- 2 1/2 cups hot tap water (110–115°F / 43–46°C is ideal for activating yeast)
- Approximately 7 cups all-purpose flour (adjust as needed)
- About 6 tablespoons Miracle Whip or pizza sauce for spreading
- 16 slices deli ham (or prosciutto, thinly sliced)
- 3 cups grated cheddar cheese
Step-by-step instructions for the old-fashioned dinner roll dough
- Combine the sugar and salt in a large mixing bowl. Have the rest of the ingredients measured and ready so you can work quickly once the water and butter are combined.
- Melt the butter, then add it to the bowl with the sugar and salt.
- Pour in the hot tap water (about 110–115°F) and add 1 cup of flour. Whisk until the mixture is smooth.
- Stir in the beaten egg, mixing constantly so the egg doesn’t scramble in the warm liquid.
- Mix the yeast into another cup of flour, then whisk that into the bowl. Continue adding flour gradually, stirring until the batter is too stiff to stir. Add more flour and begin kneading in the bowl until the dough becomes smooth and no longer sticky. You will likely use about 7 cups of flour total, but add sparingly and stop when the dough has a soft, elastic texture.
- Butter the inside of the bowl and lightly coat the top of the dough with butter. Cover and let rise until doubled—about an hour. If your kitchen is cool or drafty, place the bowl in a warm spot (for example, turn an oven to 200°F briefly, then turn it off and put the covered dough inside to rise) but make sure the oven is off before placing the dough inside.
- When doubled, turn the dough out onto a lightly floured surface and divide it into four equal portions. Each portion will roll out to make roughly one dozen filled crescent rolls.
- Lightly shape each portion into a ball and let them rest briefly before rolling.
How to make Ham and Cheese Crescent Rolls
- On a lightly floured surface, roll each dough ball into a large circle using a rolling pin.
- Smooth a thin layer of Miracle Whip or pizza sauce over the dough circle—just enough to add flavor and help the fillings adhere.
- Cut the round into 12 triangular wedges using a pizza cutter or sharp knife.
- Place a piece of deli ham and a small pile of grated cheddar near the wide end of each triangle.
- Roll each triangle from the wide end toward the point to form a small crescent shape. Tuck the point underneath to keep it from unrolling during baking.
- Place the filled rolls on a greased baking sheet or a parchment-lined pan. Cover with a clean towel and let rise in a warm spot until puffy and nearly doubled.
- Bake in a preheated 350°F (175°C) oven for 15–20 minutes, or until golden brown. Baking time will vary with pan type and oven.
- Remove from the oven and cool on wire racks for a few minutes before serving.
Serve warm with a simple side like potato salad or a fresh green salad. These rolls are satisfying on their own and make a comforting, portable meal.
How to freeze these ham and cheese crescent rolls
Allow the baked rolls to cool completely, then freeze in airtight bags or containers for up to three months. Reheat from frozen in a 350°F oven until warmed through, or thaw overnight in the refrigerator and reheat for a shorter time.
Tools and tips for success
A rolling pin and a lightly floured work surface are all you need to shape the dough. For easy cleanup, use parchment paper on your baking sheets. Pay attention to water temperature when activating yeast: 110–115°F helps the yeast bloom without cooking the egg. Knead until the dough is smooth and slightly elastic, and allow proper rising time for the best texture.
The story behind this dinner roll recipe
This recipe began as a handwritten family formula and has been adapted slightly for clarity and modern kitchens. The original photos and memories come from many afternoons spent baking with family—rolling dough, sharing stories, and hoping the rolls would rise perfectly every time. The result is a reliably soft, comforting roll that keeps family traditions alive.
Other dinner roll ideas
- Try a bread-machine dinner roll variation for hands-off mixing and kneading.
- Overnight rolls are great for planning ahead—mix the dough one day and bake the next.
- Use this same dough to make cinnamon rolls, braided loaves, or stuffed savory buns.
Pin this recipe for later
Ham & Cheese Crescent Rolls (Old-Fashioned Dinner Rolls)
Yield: 48 rolls
Prep time: 15 minutes
Cook time: 20 minutes
Additional time: 2 hours (rising)
Total time: About 2 hours 35 minutes
Soft dinner roll dough is rolled thin, spread with a thin layer of dressing or sauce, filled with ham and cheddar, rolled into crescents, then baked until golden. These portable rolls are great for lunches, snacks, and gatherings.
Ingredients
- 1/8 cup white sugar
- 1/2 tablespoon salt
- 1/2 cup butter
- 1 1/2 tablespoons instant yeast
- 1 egg, beaten
- 2 1/2 cups hot tap water (110–115°F)
- Approximately 7 cups flour
- 6 tablespoons Miracle Whip or pizza sauce
- 16 slices deli ham
- 3 cups grated cheddar cheese
Instructions
- Combine sugar and salt in a large bowl. Melt butter and add to the bowl.
- Add hot water and 1 cup flour, whisking to smooth. Stir in beaten egg.
- Mix yeast with another cup of flour and whisk in. Continue adding flour and kneading until dough is smooth and not sticky.
- Butter the bowl, place the dough inside, and let rise until doubled (about 1 hour).
- Divide dough into four sections; shape each into a ball and roll each into a large circle.
- Spread a thin layer of Miracle Whip or pizza sauce on each circle. Cut each circle into 12 wedges.
- Place ham and cheese near the wide end of each wedge, then roll toward the point to form crescents.
- Place on greased or parchment-lined pans, let rise until puffy, then bake at 350°F for 15–20 minutes. Cool on wire racks.