Filipino Cheese Rolls

Method

1. Mix flour, dough sugar, yeast and salt in a bowl, distributing the salt rather than placing it in a heap on the yeast. Add lukewarm milk and egg and mix to a rough dough. Rest for 10 minutes so the flour hydrates before kneading.
2. Knead for 5 minutes, then work in the softened dough butter in three additions. Continue kneading 8–12 minutes by hand, or about 6–8 minutes in a mixer on low-medium, until smooth and elastic. It should feel slightly tacky, not leave a thick wet paste on the bowl.
3. Cover and let rise until roughly doubled, usually 60–90 minutes in a comfortably warm room. Use the dough’s expansion rather than a strict time. Do not put it in a hot oven; excessive heat can melt the butter out and damage the yeast.
4. Divide into 12 equal pieces, about 63–65 g each, and rest covered for 10 minutes. Flatten each into an oval roughly 12 by 9 cm. Place a cheese stick across the near edge, fold the sides slightly over its ends and roll up, pinching the seam closed.
5. Arrange seam-side down on a lined tray with 3 cm gaps. Cover loosely and proof for 40–70 minutes until puffy; a gentle fingertip indentation should return slowly. Heat the oven to 175°C (155°C fan) while the rolls finish rising.
6. Bake for 16–20 minutes until light golden, rotating the tray if your oven colours unevenly. Do not wait for a dark crust, which dries these soft rolls. Transfer to a rack and brush with the finishing butter while warm.
7. After 5 minutes, sprinkle or lightly dip the tops in the finishing sugar. Serve warm after the molten filling has cooled enough to eat. Cool leftovers fully, wrap and refrigerate for up to 3 days or freeze; warm briefly before serving to soften the bread.