AuthorBiteSized
DifficultyBeginner

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Yields1 Serving
Total Time1 hr 30 mins








Coating



Mix dry ingredients
1

Combine flour, sugar, and salt in a bowl and mix. Sprinkle instant yeast and mix again. Make a well in the middle of the dry mixture.

Make dough
2

Add warm milk and eggs and beat them within the well. Once combined, mix with the rest of the flour mix to create a sticky dough.

Fold in butter
3

Add the softened butter and knead within the bowl until butter is completely incorporated. Use your hands or an electric mixer with a dough hook attachment. For manual kneading, transfer the sticky dough on a greased surface and knead, using the slap and fold method, for at least 10 minutes or until smooth and has passed the windowpane test. Form into a ball and place on a bowl. Cover with plastic wrap and let it rise until it doubles in size.

Portion and form
4

Take a piece and roll it into a ball. Using a rolling pin, flatten a piece into about a 4×4-inch square.

Stuff
5

Place a cheese stick on one side and roll towards the end tucking the sides in to fully enclose it within the dough. Repeat with the rest. Arrange the rolls in a baking sheet lined with parchment paper leaving enough spaces in between. Cover with a kitchen towel and let them rise until they double in size.

Bake
6

Bake at 160°C for 12-15 minutes in a preheated oven. Let cool a bit.

Coat
7

Brush each one with softened butter then roll it on powdered milk and sprinkle with sugar.

Ingredients









Coating



Directions

Mix dry ingredients
1

Combine flour, sugar, and salt in a bowl and mix. Sprinkle instant yeast and mix again. Make a well in the middle of the dry mixture.

Make dough
2

Add warm milk and eggs and beat them within the well. Once combined, mix with the rest of the flour mix to create a sticky dough.

Fold in butter
3

Add the softened butter and knead within the bowl until butter is completely incorporated. Use your hands or an electric mixer with a dough hook attachment. For manual kneading, transfer the sticky dough on a greased surface and knead, using the slap and fold method, for at least 10 minutes or until smooth and has passed the windowpane test. Form into a ball and place on a bowl. Cover with plastic wrap and let it rise until it doubles in size.

Portion and form
4

Take a piece and roll it into a ball. Using a rolling pin, flatten a piece into about a 4×4-inch square.

Stuff
5

Place a cheese stick on one side and roll towards the end tucking the sides in to fully enclose it within the dough. Repeat with the rest. Arrange the rolls in a baking sheet lined with parchment paper leaving enough spaces in between. Cover with a kitchen towel and let them rise until they double in size.

Bake
6

Bake at 160°C for 12-15 minutes in a preheated oven. Let cool a bit.

Coat
7

Brush each one with softened butter then roll it on powdered milk and sprinkle with sugar.

Notes

Pinoy Milky Cheese Roll