Ingredients
Method
For the Dough
- In a stand mixer, mix in flour, sugar, yeast, and salt, keeping the salt from touching the yeast directly. Mix all the dry ingredients well together.
- Add the eggs and cold milk. Mix until all the flour is picked up, scraping the sides of the bowl as needed.
- Knead on low speed for about 8-12 minutes, or just until the dough passes the windowpane test.
- With the mixer still on low, add the butter a little at a time.
- Keep kneading on low just until the butter is fully worked into the dough, 5 minutes at most.
- Scrape the sides, cover, and rest in the fridge overnight, about 8 hours (recommended). Cold dough is easier to shape, less sticky, and the butter won't seep out. If you can't wait, let it rise at warm room temperature until doubled, about 1 to 3 hours or more depending on how warm your house is.
- Divide the dough by weight into 12 equal pieces, about 65g each. Roll each piece into a long rope, coil it into a spiral, and tuck the end underneath.
- Place the spirals on a parchment-lined baking sheet, spaced apart, and cover. Let them rise at warm room temperature for 1 to 2 hours, or until you poke the dough and it springs back only halfway.
- Preheat the oven to 325°F (160°C). Bake for 20 to 25 minutes, or until the center reads 190°F (88°C). Cool completely before topping.
For the Topping
- In a medium bowl, cream the butter and sifted powdered sugar until smooth. Spread evenly over the cooled rolls and finish with a generous heap of grated cheese.
Notes
- Cheese amount: plan on about 17g (about 2 heaping tablespoons) of grated cheese per roll, about 200g total for 12 rolls. Use more if you love it extra cheesy.
- Cheese swaps: any salty cheese you can grate, like Edam, Gouda, Eden or Velveeta.
- Sugar: powdered sugar gives a smooth topping. Granulated gives a little crunch.
- Bigger or smaller rolls: divide into fewer or more pieces, and adjust the bake time.
- Less butter: my family likes a LOT of butter on top, but you can halve the frosting if you want less.