Filipino Cheese Roll (Mary Grace-Style Soft Bread)

Filipino Cheese Roll Recipe (Mary Grace-Style Soft Bread)

The Most Expensive Roll

Panaderias are generally inexpensive, and that’s one of the main reasons why they’re so popular! They give you that sense of satisfaction at a low cost, which is why I always think twice whenever I want to buy this particular bread.

In the Philippines, we have a cheese roll that is famously sold at Mary Grace. It’s so soft and delicate that by the time you finish eating it, you might forget that you paid more than ₱500 for six pieces (I know…). Whether or not it’s overpriced is debatable. On one hand, you’re paying for good-quality bread, but on the other, the price makes it less accessible to everyone.

I only got to eat this bread on special occasions, and I guess that’s part of what makes it so special to me. When I learned how to make it for the first time, I was so happy because I immediately thought, the bread that I used to think twice about buying is now something I can make at home whenever I want. So, I made it for my parents when they came to visit me, and my dad even made a video about it. Being able to make this bread for them was one of the biggest reasons why I wanted to learn and recreate the recipe in the first place. Seeing them enjoy something I grew up considering a special treat, without having to worry about how much it cost, felt incredibly wholesome.

Now, as I share this recipe with you, my hope is that you’ll also get to experience the delicate, sweet, slightly salty, and buttery flavour of these incredibly soft rolls. You might even be surprised to find that making them at home can be just as satisfying (if not better) than buying them. Enjoy!

Breaking down the recipe:

What is a Filipino Cheese Roll?

A Filipino Cheese Roll is a soft, fluffy bread that is both sweet and salty. I would describe it as a hybrid of ensaymada and milk bread. This bread is topped with butter and sugar and filled with melty, milky cheese. Unlike the usual “rolls” that are shaped like a bun, this bread is actually longer and shaped like a log.

It was made famous by Mary Grace, a famous café/brunch spot in the Philippines known for its cakes and baked goods. Now, a lot of people are hesitant about the cheese inside or the fact that it’s coated in sugar on top. But let me tell you with confidence that this will convert you from someone who doesn’t like sweet and salty bread to someone who is obsessed with it. I can testify to this because I’ve converted a couple of people with this bread recipe. It’s the type of bread that melts in your mouth, and traditionally, it’s enjoyed with a cup of hot chocolate.

Now, it is said that Filipino cheese rolls use potato to make the signature soft dough, but for my recipe, I used a tangzhong, similar to milk bread, because I’m too lazy to mash potatoes. It still gives you that soft bread with one less ingredient – work smart, not hard!

What is Tangzhong?

Tangzhong is an Asian baking technique for making bread, where you create a paste by heating flour and water (sometimes milk). This paste is then added to your bread dough, and it helps trap moisture, making your bread last longer because the crumbs don’t dry out as quickly. This process also helps create soft, fluffy bread. If you’ve ever wondered why milk bread is so soft, this is one of the secrets to achieving those fluffy crumbs. It’s a baking technique that I love using, especially for sweet breads!

Instant Yeast vs. Active Dry Yeast

Yeast is commonly used as a leavening agent for bread. These little buggers are the reason your dough becomes bigger with a little rest (they are like us). Using either one is okay for most recipes, but there are certain things to consider. For example, instant yeast can be mixed in with the dry ingredients and will activate faster, while active dry yeast needs to be bloomed first before you can use it. You do this by mixing it with lukewarm milk and feeding it sugar, then letting it sit for 10 minutes until it becomes foamy. By this time, you’ve activated your yeast.

In this recipe, we will be using instant yeast, so there’s one less thing to think about and we can focus our energy on kneading the dough – the second most important thing when making bread.

How to Do the Windowpane Test for Bread Dough

It is important to develop your gluten when kneading your dough because it helps make your bread airy and not too dense. This also helps it expand when baking instead of going flat. My favourite way of checking if the gluten has been developed is through the windowpane test. This is when you take a piece of your dough and stretch it with your fingers until it forms a thin sheet. If it stretches enough for light to pass through, it means your dough is ready and you can stop kneading. But if it still breaks when you stretch it, then your dough needs a little more love and kneading.

Instructions:

*Detailed instructions and tips available in the recipe card below.

In your saucepan, heat your tangzhong ingredients (flour + milk), then cook until the mixture becomes a smooth, thick paste. Set it aside and let it cool.

In a bowl, mix your flour, sugar, salt, and instant yeast, then create a well in the middle.

Pour in your egg yolks, milk, and tangzhong.

Mix all your ingredients until they form a dough. Gradually add your softened butter, making sure it is fully incorporated.

Place your dough in a clean, oiled bowl, cover, and let it rest for 1 hour.

Prepare your cheese by cutting it into small rectangles, about 1 cm × 8 cm in size. After the first rest, flatten your dough into a rectangle with a rolling pin. Place the cheese at one end, fold in the sides, then roll until you reach the end and pinch to seal.

Place your cheese-stuffed dough on a pan lined with parchment paper, cover once again, and let it rest for another hour.

Brush the tops of your dough with the egg wash mixture, then bake in a preheated oven at 400°F for 10–12 minutes, or until slightly golden on top.

Let it rest for 10 minutes, then brush the tops with softened butter and coat with sugar.

Enjoy your cheese roll with coffee or hot chocolate any time of the day!

Ingredients:

Instant Yeast

Used as a leavening agent for bread, instant yeast doesn’t need to be activated like active dry yeast. If you enjoy baking, I recommend investing in the kind that comes in a jar. it’s easier to store and more cost-effective in the long run!

All-Purpose Flour (APF)

Other than using it as the main flour for our dough, we’ll also be using it to make the tangzhong. This is my favourite flour for baking because it’s so versatile and can be used for almost any type of baking, as long as you know how to handle it – i.e., not overmixing it when making cakes to avoid gluten development or kneading your dough really well to ensure proper gluten development.

If you don’t want to invest in too many ingredients but still want to learn how to bake different things, I would suggest having APF in your pantry, then exploring other types of flour to see what you like best!

Eden Cheese

This cheese brand is something that I like using when making Filipino desserts and snacks. It’s considered a cheddar cheese, but it’s less sharp and milkier. I feel like this flavour profile is such a good addition to a sweet treat because the saltiness isn’t as overwhelming, so it balances well with the sweetness.

Personally, I think this really gives cheese rolls that addictive taste! My friend said it’s so milky that you don’t associate it with the sharp cheese that’s commonly used in a lot of savoury dishes!

Alternative: You can still use cheddar cheese. I would suggest using a mild version to mimic the taste of Eden Cheese.

Equipment:

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