Cheese and Jalapeño Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the tangzhong starter:</li><li class="ingredients-single-item">35g bread flour</li><li class="ingredients-single-item">175ml whole milk</li><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">450g bread flour</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60ml warm water</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g cheddar cheese, grated</li><li class="ingredients-single-item">100g mozzarella cheese, grated</li><li class="ingredients-single-item">4 jalapeños, seeds removed and finely diced</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">1 egg, beaten for egg wash</li><li class="ingredients-single-item">15g unsalted butter, melted</li><li class="ingredients-single-item">5g flaky sea salt (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">25cm x 35cm baking dish</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the tangzhong starter, which will create exceptionally soft rolls. In a small saucepan, whisk the 35g bread flour and 175ml milk until no lumps remain. Cook over medium-low heat, stirring constantly until the mixture thickens to a paste that holds a line when you drag your spoon through it (around 65°C). This usually takes 3-5 minutes. Transfer to a bowl and cover with cling film directly touching the surface to prevent a skin forming. Allow to cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the dough, add the bread flour, yeast, sugar, and salt to your stand mixer bowl. Keep the salt and yeast separated initially as direct contact can inhibit yeast activity. Make a well in the center and add the cooled tangzhong, egg, and warm water. Mix with the dough hook on low speed until roughly combined, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase to medium speed and knead for 5 minutes until the dough starts to come together. Add the softened butter in small pieces, incorporating each piece before adding the next. This gradual addition prevents the dough from becoming greasy. Once all butter is incorporated, knead for another 7-10 minutes until the dough passes the windowpane test (when stretched, it forms a thin membrane without tearing).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, cover with cling film or a damp kitchen towel, and let rise in a warm place until doubled in size, approximately 60-90 minutes. The ideal temperature is around 24-27°C. If your kitchen is cool, create a warm environment by placing the bowl near (not on) a heated oven.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare your filling. Mix the grated cheddar and mozzarella cheeses in a bowl. Finely dice the jalapeños after removing the seeds and ribs (keep some seeds if you prefer more heat). Toss the jalapeños with the cheese mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and divide into 12 equal pieces (about 75-80g each). Using a digital scale ensures uniformity, which helps them bake evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Work with one piece at a time, keeping the others covered to prevent drying. Flatten each piece into a rough rectangle about 15cm x 10cm. Spread approximately 2 tablespoons of the cheese and jalapeño mixture in the center, leaving a 1cm border. Fold the short ends over slightly, then roll up from the long side, pinching the seam and ends to seal completely. This prevents cheese from leaking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the rolls, seam-side down, in your lightly greased baking dish, leaving about 1cm space between them. Cover with cling film or a kitchen towel and let rise again until puffy and nearly doubled, about 45-60 minutes. They should be touching or almost touching each other.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 180°C (160°C fan) toward the end of the rising time. Gently brush the tops of the rolls with beaten egg, being careful not to deflate them. This creates a beautiful golden-brown shine during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 22-25 minutes until deeply golden brown. If the rolls are browning too quickly, loosely cover with aluminum foil halfway through baking. The internal temperature should reach 88-93°C when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately brush with melted butter for a soft, glossy finish. Sprinkle with flaky sea salt if desired. Let cool in the pan for 10 minutes before transferring to a wire rack. These rolls are best enjoyed warm while the cheese is still gooey, but they'll stay soft for 2-3 days stored in an airtight container. To reheat, warm in a 160°C oven for 5-7 minutes.</li></ol>