A super soft and delicious bread rolls. Add sugar in one cup of room temparature water and dissolve it using a small whisk or a spoon, once its dissolved, add in the yeast then let it sit for 5 minutes or until it gets frothy. In the bowl of a stand mixer, add in the flour and a pinch of salt and once the yeast mixture has bloomed, add half of it in the flour then with a spatula, lightly mix it in so that it will be easier to combine when you start mixing with a dough hook.
Attach the dough hook and start mixing the ingredients together and mix until the dough is coming together. Add in one egg and beat it in the pour in the condensed milk and continue kneading until the dough has come together. Add in the softened butter and continue kneading the dough until smooth, that is for about 8 minutes.
Lightly oil a large bowl then place the dough in teh bowl, cover it and let it proof for 60 minutes in a warm place. Meanwhile, cut the cheese into cubes and set them aside. After 60 minutes, bring the proofed dough into a lightly floured surface and portion the dough into equal pieces then form the pieces into a ball and let them sit for 10 minutes covered with a plastic wrap.
Working with one ball at a time, flatten the ball using a rolling pin and fill it with cheese then secure it well so the cheese won’t ooze out when baking. If you have mini cake moulds line about 4 rolls in each mould, you can alternatively use a 4 by 6 baking tray, line the balls on the tray and cover with a plastic wrap and let them proof for 45 minutes until doubled in size.
Preheat the oven to 350 degrees Fahrenheit and bake the rolls for 15 minutes. Once out of the oven, brush them with melted butter to keep the rolls soft for long. Enjoy them warm.
- 490 grams all-purpose flour
- 1 tbsp of salt
- 42g grams of butter
- 10 grams of sugar
- 8 grams of yeast
- 42 grams of butter
- 1 egg
- 150g condensed milk
- 1 cup of water