Sourdough Ham and Jarlsberg Buns

This idea was based on my aunt’s ham buns. Hers are nice and light and fluffy with a little sweetness to complement the saltiness of the ham. Ours are a little different, as the lack of yeast pushed us in the direction of sourdough, and we decided to just go all in and embrace the differences by adding some whole grain mustard to the party. However you choose to make them, just know that ham baked into rolls works well.

These buns also pack some good versatility, as you can eat them hot with some steamed or roasted vegetables or a side salad for a dinner…or you can let them cool, stash them in the fridge, and eat them cold as a sort of ham sandwich for lunch the next day!

Time: 2 Days (about 1.5 days of which is just waiting…so while it’s easy to make, you do need to plan ahead)…you can make it much quicker if using commercial yeast instead of sourdough starter.


  • Day 1:
    • 1/4 Cup Sourdough Starter (if you don’t have sourdough starter already made, consult Youtube for how to do it)
    • 1/4 Cup All Purpose Flour
    • 1/4 Cup Water
  • Day 2:
    • 1 1/2 Cups Bread Flour
    • 1/2 Cup Water
    • 1 Teaspoon of Salt
    • Cooked Ham Steak
    • Jarlsberg Cheese
    • Whole Grain Dijon Mustard


  • Day 1:
    • Add all of your Day 1 ingredients to the bowl of your stand mixer, and stir to combine into a smooth paste.
    • Cover with plastic cling wrap, and go about your business until Day 2 arrives. Ideally, you’ll let this sit for about 24 hours, but a little less is okay.
  • Day 2:
    • Add your bread flour, water, and salt to the activated starter, and knead with your dough hook attachment for about 8-10 minutes to develop the gluten structure. Add more flour or water as needed so that you end up with a tacky, but not incredibly sticky dough at the end.
    • Place your dough into a lightly oiled bowl, and cover with your plastic wrap (we like to use the same sheet as we used on day 1 to avoid waste).
    • Let sit for about 8 hours to proof.
    • Towards the end of your proofing time, dice your ham and cheese, and set aside.
    • At the end of the 8 hours, line a baking sheet with foil, and gently flour a clean surface.
    • Pull your dough from the bowl, and cut it into quarters.
    • Working one at a time, make your buns:
      • Roll the dough flat into as close to a square shape as you can manage
      • Scoop and spread some mustard
      • Add your ham and cheese cubes atop.
      • Fold everything over like an envelope, and press along the seals to ensure they close.
      • Place folded side down on your baking sheet, and start all over again with your next piece of dough.
    • When all of your ham buns are done, cover them with a tea towel, and preheat your oven to 350 degrees F.
    • When your oven hits the 350 degrees mark, remove the tea towel, and cut small vent holes or slits in the top of your buns.
    • Bake at 350 for 40 minutes (rotating your pan after 20 minutes).
    • Plate, Devour, and Enjoy! (or:)
  • Day 3-5:
    • Plate, Devour, and Enjoy!

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