Filipino Cheese Roll Recipe (Mary Grace-Style Soft Bread)
These Filipino Cheese Rolls are soft, fluffy and slightly sweet, filled with milky cheese and topped with butter and sugar. Inspired by the famous Mary Grace cheese roll, this homemade version uses tangzhong to create an incredibly soft bread that melts in your mouth.
Ingredients
- 3 ⅔ cups all-purpose flour (550 g)
- 1/2 cup sugar (110 g)
- 1/2 cup unsalted butter room temp
- 2 pcs egg yolks room temp
- 2 tsp instant yeast (8 g)
- 1 tsp salt
- 1/2 cup milk plus 3 tbsp (165 g); lukewarm
- 250 g mild cheddar or cream cheese
Tangzhong
- 1/3 cup all-purpose flour (50 g)
- 1 cup milk plus 1/2 tbsp (250 g)
Egg Wash
- 1 pc egg
- 1 tbsp milk
Topping
- 1/2 cup sugar
- 3 tbsp softened butter unsalted
Instructions
Tangzhong
- In a saucepan, add your 50g flour and 250g milk. Turn on the stove and cook the mixture over medium-high heat until it turns into a thick, smooth paste - almost like slime.
- Transfer your tangzhong to a bowl and let it cool until it is lukewarm (at least 30 minutes).
Important note: Continuously stir your mixture while cooking until you achieve the desired texture. This will help prevent your tangzhong from burning or sticking to the bottom of the pan.
You’ll notice that it gets thicker as it cools. This is normal, just make sure to let it cool down. Yeast is sensitive to heat, so if we add the tangzhong while it’s still too hot, it may kill the yeast and prevent the dough from rising.
Making the Dough
- In a bowl, combine your flour, sugar, yeast, and salt, then create a well in the middle.
- Pour your egg yolks, milk, and tangzhong into the well. Start kneading until you form a rough dough.
- Smear your softened butter into the dough, one tablespoon at a time, until it is fully incorporated.
- Continue to knead your dough until it is smooth and no longer sticky. This will take about 10 minutes.
- Place your dough in a clean, oiled bowl and cover it with plastic wrap or a clean towel. Let it rest for 1 hour, or until it doubles in size.
- While your dough is resting, you can prepare your cheddar cheese by cutting it into logs about 1 cm thick and 8 cm long - very accurate because I’m so proud I measured it with my ruler, lol. Additionally, you can start preparing your egg wash by mixing 1 egg and 1 tbsp of milk in a small bowl.
- Punch the air out of your dough and divide it into small balls, 50g each. You should be able to make around 24 dough balls.
- Take one dough ball and flatten it into a rectangle using a rolling pin. Place your cheese at one end of the shorter side of the dough, then roll it once. Fold the sides in to tightly tuck the cheese inside. Keep rolling until you reach the end, then pinch the ends to seal it in.
- Place your cheese-stuffed dough on a pan lined with parchment paper, making sure to leave at least 1 inch of space between each one. Cover and let them rest for another hour.
- You can start preheating your oven to 400°F when there are only 10 minutes left of the resting time.
- After resting, brush the tops of your dough with the egg wash mixture, then bake for 10-12 minutes, or until the tops are slightly toasted.
- Let your bread rest for 10-15 minutes before brushing softened butter on top. Dip the top into a plate of granulated sugar, making sure to coat everything covered in butter.
- Enjoy with some hot chocolate or coffee, and you have the most expensive bread at your disposal. *wink*
This will start off very sticky, but be patient because the more you work the dough, the more manageable it becomes. Adding the butter after the dough has formed will also help the gluten develop better!
The overall time it takes to develop the gluten in your dough will vary depending on whether you’re using a machine or kneading your dough by hand. You’ll know your dough is ready by doing a windowpane test!
TIP: Place your bowl in the oven with the light on (NOT the oven itself), especially if you’re in a cold area. A warm environment helps speed up the rise of your dough.
Very similar to how you would roll a lumpia or spring roll!
Important note: Make sure nothing is inside the oven. If you were letting your dough rest inside, remove it before preheating.
Ovens may heat differently, so baking times can vary. However, make sure to keep an eye on your bread as it bakes to avoid burning. You don’t want a completely brown top! If you notice that some are starting to brown all over while others are only toasting on the sides, you can take the bread out already to avoid over-toasting it.