Ingredients
Method
For the Dough
- In a stand mixer, mix in flour, sugar, yeast, and salt, making sure the salt doesn’t make direct contact with the yeast. Mix all the dry ingredients well together.
- Add the eggs and milk. Mix until all the flour has been picked up. Scrape the sides of the bowl as necessary.
- Knead the dough for about 5-7 minutes on low speed.
- While the mixer is still on low speed, add the butter.
- Keep the mixer on low speed and knead for another 20-25 minutes, or until the dough passes the windowpane test.
- Scrape the sides and cover. Proof in the fridge overnight. I recommend placing in the refrigerator overnight because the dough contains a lot of butter which is easier to work with when shaping. If you cannot wait overnight, simply cover and allow the dough to proof at warm room temperature for at least 1 hour or until it has doubled in size.
- Once the dough has finished its first proof, shape the dough however you please. I divided mine by weight into 12 equal pieces which ended up being about 65g each. Then shaped into swirly rolls. You can divide the dough into less equal pieces for bigger rolls or more pieces for smaller rolls.
- Place the shaped dough onto a baking sheet lined with parchment paper and cover. Allow the dough to rise again at warm room temperature for about 30-60 minutes or until doubled in size.
- Preheat the oven to 325ºF (160ºC). Once preheated, place the dough inside the oven and bake for about 25 minutes or until the tops are golden brown. Allow the bread to fully cool down before placing the toppings.
For the Topping
- In a medium-sized bowl, cream together the butter and sugar. Slather evenly across the tops of the bread, and finish off with a generous heap of grated cheese.