Learn how to make soft, pillowy cheese rolls with a cheesy center and buttery sugar topping. Perfect for breakfast or merienda!
Servings 12rolls
Course Breakfast, Dessert, Snack
Cuisine Filipino
Ingredients
250gramsall-purpose flour
55gramsgranulated sugar
4gramsinstant yeast
2.5grams½ teaspoon salt
3large egg yolks
50gramswhole milkwarm (100–110°F)
55gramswaterwarm (100–110°F)
70gramsmashed potatoesroom temperature
50gramsunsalted buttersoftened, plus more for greasing
Cheddar cheesecut into 3-inch sticks
Granulated sugarfor coating
Milk powderfor coating, optional
Instructions
Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer. Add the warm milk, warm water, egg yolks, and mashed potatoes. Using the dough hook, mix on low speed until the ingredients come together into a shaggy dough.
Add 50 grams of softened butter. Continue kneading on low to medium-low speed for about 10–12 minutes, or until the dough is smooth, elastic, and passes the windowpane test. The dough will be very soft and sticky; don't be tempted to add more flour.*To do the windowpane test, pinch off a small piece of dough and gently stretch it between your fingers. It should stretch into a very thin, almost translucent sheet without immediately tearing. If it tears easily, knead for another minute or two and test again.
Lightly flour your hands and remove the dough from the bowl. Shape it into a smooth ball, then rub it generously with softened butter. Grease the same bowl with more butter. Place the dough in the bowl, cover with a clean kitchen towel, and set aside until doubled in size, about 1 hour.*The exact time will depend on the temperature of your kitchen. For a warmer environment, place the covered bowl in an unheated oven with the light on.
Lightly flour your work surface and hands. Transfer the risen dough to the counter and gently flatten it. Don't press out all the air. Divide the dough into 30-40 gram portions, depending on how large you want your cheese rolls.
Roll each piece of dough into a small rectangle. Place a 3-inch stick of cheese in the center.
Fold the short ends over the cheese, then roll the dough around it. Pinch the seam closed, then gently roll it back and forth to smooth and seal.
Place each roll in a cheese roll mold, if using, or arrange them seam-side down on a parchment-lined baking sheet.
Cover the rolls and let them rise until noticeably puffy, about 1 hour.*The exact time will depend on the temperature of your kitchen. For a warmer environment, place the covered tray in an unheated oven with the light on.
Preheat the oven to 300°F. Bake the cheese rolls for 18-20 minutes, or until cooked through and lightly golden. Let cool for about 10 minutes.
Brush the tops generously with softened butter. Dip each roll, buttered-side down, into granulated sugar. For a milkier topping, combine the sugar with milk powder before dipping.
Serve and enjoy!
Notes
Nutritional information is an estimate only and will vary depending on the ingredients, brands, and amounts used. Values are based on a batch of 12 cheese rolls, with 1 roll per serving.
