Gently roll out all of the rolls. Yeast doughs can resist rolling so just roll as much as you can, then let them rest for about 5 minutes and roll again. You want them to be about 4 inches in diameter.
Place 6 of the rolled out rolls on a sheet tray. Repeat with another sheet tray.
Evenly divide up the ham and cheese between the rolls on the sheet trays, leaving room around the edges.
Place the remaining rolled our rolls on top of the filled rolls.
Crimp the edges with a fork.
Combine the egg and water, whisking well.
Brush the tops of the ham and cheese pockets with the egg wash.
Using a fork, gently poke vent holes in the top of the ham and cheese pockets.
Bake for 15-18 minutes, until the tops and bottoms are golden brown, and the rolls are cooked through.
Let cool slightly before serving.
To freeze these, bake slightly shy of being done, about 13 minutes. Flash freeze the ham and cheese pockets on a sheet tray and then combine them in freezer containers or bags.
Reheat by letting them thaw for about 1 hour and then baking for 10 minutes.
I like to thaw my Rhodes Rolls in the fridge. The night before I need them, I set them on a sheet tray lined with parchment, evenly spaced.I have covers for my sheet trays but if you don’t you can spray the tops with cooking spray and cover them with plastic wrap. Then I put them in the fridge and by the time I’m ready to make this recipe, they are perfectly thawed!To avoid it being too cold to work with, remove them from the fridge about 30 minutes before you need them.