Hawaiian Ham and Cheese Pizza rolls
Inspired by Woolies, made at home with better ingredients — soft and fluffy enriched dough filled with melty cheese, ham, and sweet pineapple.
Makes: 12 rolls
Prep time: 25 min (+ 1 hr rise)
Cook time: 20–25 min
Total time: ~1 hr 50 min
Ingredients:
For the Dough:
¾ cup full cream milk, warmed (not hot, around 38°C)
2 ¼ tsp (1 sachet) instant dry yeast
1 tsp white sugar
2 ½ cups plain flour (plus more for dusting)
½ tsp fine salt
1 large egg
40g unsalted butter, softened to room temperature
For the Toppings:
1 ½ cups shredded cheese
100g shaved or sliced ham, finely chopped
½ cup tinned pineapple pieces, chopped and patted dry with paper towel
Optional: extra grated cheese or dried oregano for garnish
Method:
1. Activate the Yeast
In a small jug or bowl, combine the warm milk (should feel like a warm bath) with the sugar and yeast. Stir gently and let sit for 5–10 minutes until the surface becomes foamy. This step ensures the yeast is active and ready to go.
2. Make the Dough
In a large mixing bowl (or stand mixer with a dough hook), add the flour and salt.
Crack in the egg and add the softened butter. Pour in the activated yeast mixture.
Mix everything together with a wooden spoon or on low speed until a shaggy dough forms.
If using hands, tip the dough onto a lightly floured surface and knead for 8–10 minutes. It will start out sticky — just keep kneading until it becomes smooth, soft, and slightly elastic. Add a dusting of flour only if absolutely necessary (too much flour = dry rolls).
If using a mixer, knead on medium speed for 5–6 minutes until the dough pulls away from the bowl and becomes smooth.
3. First Rise
Lightly grease a clean bowl with a bit of butter or oil, place the dough inside, and cover with a clean tea towel or cling wrap.
Let it rise in a warm spot (like a turned-off oven with the light on) for 1 hour or until doubled in size.
4. Divide and Shape
Once risen, gently punch the dough down to release air bubbles.
Turn it onto a lightly floured bench and divide into 12 equal pieces — around 65–70g each for even baking.
Roll each piece into a smooth ball by cupping your hand over the dough and moving it in small circles against the bench.
Place each ball onto a lined baking tray, leaving a little space between them (they’ll puff up).
Use the base of a small glass or measuring cup (lightly floured so it doesn’t stick) to press a shallow indent into the centre of each ball — this will hold your filling and give them that signature Woolies-style look.
5. Top the Rolls
In the centre of each indent, sprinkle a generous pinch of shredded mozzarella.
Top with chopped ham and a few small pineapple pieces — don’t overload them, just enough to sit neatly in the indent.
Add a little extra cheese on top if desired.
6. Bake
Preheat your oven to 180°C (fan-forced).
Bake the rolls for 20–25 minutes or until lightly golden on top, the cheese is melted and bubbling, and the base is cooked through.
7. Cool and Serve
Let cool slightly on the tray — the cheese will be molten straight from the oven. Serve warm for ultimate meltiness, or let cool completely to pack in lunchboxes.
Storage & Freezing:
Fridge: Store leftovers in an airtight container for up to 5-7 days.
Freezer: Once fully cooled, freeze in a ziplock bag or container for up to 3 months.
Reheat: Air fryer or low oven (160°C) works best to keep the rolls soft inside and melty on top.
Stacey’s Tip:
Want that classic shiny top? Brush the rolls with a little milk or beaten egg before baking.
They’re perfect as lunchbox fillers, afternoon snacks, or an easy crowd-pleaser for weekend lunch.