Recipe Inspiration
Over Christmas, I traveled to Denmark to visit my grandmother and extended family. While I was there, I took a peek in a couple of old cookbooks to get some ideas for new Skandibaking recipes. I found several recipes that were of interest to me, in particular one called “hyggeboller.” These bread rolls filled with ham, cheese, and chives are the perfect accompaniment to any main dish or a fun treat to bring to a dinner party! They looked perfect for our blog – simple, but super delicious – so I just felt like I needed to create our own recipe (inspired by the one in the cookbook “Vi Bager” by Hanne Flensborg Thomsen).
What does “Hygge” mean?
“Hygge” is a very Danish term that basically means comfort or coziness. It’s actually impossible to translate, though, because it is more of a feeling that can’t be summed up properly in English. Many experiences can involve “hygge,” because I usually just think of it as that warm feeling you get when spending time with family or friends. So the reason these rolls are called “hyggeboller” or “hygge” rolls is because you can bake them for others and inspire that feeling of “hygge.”
The Recipe
The rolls are a pretty standard bread dough recipe with the addition of ham, cheese, and chives. Knead the dough until it bounces back when you poke it, and then let this bulk rise. It may take a little bit longer than dough with the additions, but it should double in size eventually. Once it has done so, shape into rolls and leave these to rise for a second time. Then, brush with milk and bake in the oven. They turn out so crispy on the outside and soft and warm on the inside. The flavor is super delicious and they are definitely best eaten warm with a bit of butter. Enjoy!
Watch Our Video
Hyggeboller (Ham and Cheese Rolls)
Ingredients
- 2 tsp instant yeast (2.5 tsp active dry yeast, 17.5g fresh yeast)
- 1 tbsp sugar
- 100 ml (a little under 1/2 cup) milk
- 100 ml (a little under 1/2 cup) water
- 1 tsp salt
- 400 grams (3 1/4 cups) bread or all purpose flour
- 28 grams (2 tbsp) unsalted butter, melted
- 80 grams (2/3 cup) grated cheese
- 75 grams cubed ham, or ham slices
- 2 tbsp chopped fresh chives
- Extra milk to brush on top
Instructions
- Measure out the milk and water in a microwave safe measuring cup or saucepan. Heat up the mixture, either in the microwave or in a saucepan, until it is "fingervarm" (finger warm), meaning it should feel warm to the touch but not hot. You don’t want to kill the yeast! Add the yeast and sugar to the liquid and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. (If your yeast doesn’t do anything, it may be expired. Check the expiration date on the package and start over with new yeast!)
- Add the salt and flour to a large mixing bowl or the bowl of a stand mixer. Add the melted butter, and the water/milk/sugar/yeast mixture and knead for 8-10 minutes (either using the dough hook attachment on the mixer or kneading by hand) until smooth and elastic. Note: you may have to add a little more water or a little more flour if your dough is either too dry or too sticky. Adjust until the dough releases from the edges of the bowl and there are no dry bits at the bottom of the bowl!
- Prepare your fillings by grating the cheese and chopping the ham into cubes (if needed) and mincing up the chives.
- Add the fillings to the stand mixer or the bowl and knead until they are evenly distributed, either using the mixer or by hand.
- Leave to rise in a warm place for ~45 minutes to an hour or until doubled in size.
- Once the dough has doubled in size, remove from the bowl onto a clean work surface. Divide the dough into 12 equal pieces. Shape the rolls by taking each piece, then cup it in your hand with the top of the roll touching your palm. Place your hand on an unfloured surface with the seam touching the table. Move your cupped hand in quick, tight circles – this will cause the seam to come together and create tension on the surface of the dough. Repeat with all the pieces, and place on a baking sheet lined with parchment paper or a silicone mat.
- Allow to rise for another 30-45 minutes in a warm place until doubled in size. In the meantime, preheat the oven to 375 F (190 C).
- Once the rolls have risen, brush the tops with milk. Bake for ~15 minutes or until lightly golden with brown specks. Let them cool slightly, but they are best enjoyed warm! We store these in the fridge and reheat before eating.
I tried this recipe out today! My family enjoyed it very much! It was fun to make! I will probably adjust it in the future, by adding more cheese and a pinch more salt. Altogether a good recipe! Thanks!
So glad you and your family enjoyed the recipe! Thank you for your comment!
What a great recipe! My mother used to make a possibly related Danish recipe at Christmas for rolls that we baked with a filling in the center of shredded ham and mustard seeds. Does that sound at all familiar? I’ve tried unsuccessfully to find on the internet, but I do not know the Danish name.
Thank you for leaving a comment! We haven’t heard of rolls with ham and mustard seeds and it does seem hard to find anything online, but we will keep an eye out for it!
Thank you!!
What kind of cheese do you suggest for making these rolls? Do you think these rolls need to be stored in the fridge after baking? Was thinking about baking these for a kayak camping trip (no fridge). Thank you. Cheers.
We usually use a white cheddar cheese for these! We do tend to store these in the fridge after they have cooled (erring on the side of caution); I’m finding mixed information online on cooked ham and cheese pastries/baked goods as far as storage goes, some say it’s totally fine for them to be room temp and some say to refrigerate.
I just made this one but with bacon n green onion. It turned out so well. Thanks so much
Yum, sounds delicious! Thank you for your comment 🙂