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1
In a mixing bowl, combine bread flour, salt, and sugar, then mix well with a whisk.
2
Separately weigh the instant yeast and add it to the flour mixture to prevent direct contact with salt, which could inhibit its activity.
3
Add all the flour mixture to a bread maker or mixing bowl, then pour in cold milk, one cold egg, and condensed milk.
4
Use the bread maker's kneading function for about 7 minutes. If the dough sticks to the sides, use a silicone spatula to scrape it back onto the dough.
5
Once the dough comes together, remove it from the machine and cover with a damp cloth. Let it rest for 20 minutes.
6
Soften butter at room temperature. Test the dough by stretching it gently, then add the softened butter in small pieces onto the dough.
7
Restart the bread maker's kneading function for about 15 minutes until the dough becomes smooth and elastic.
8
For extra smoothness, grease the mixing bowl, return the dough to the machine, and mix on medium speed for about 3 minutes until it reaches a perfect window-pane stage.
9
Place the dough in a greased bowl for bulk fermentation. Spray the surface with water, cover with cloth, and let it rise until doubled in size.
10
Prepare a 20 cm square baking pan and line it with parchment paper, trimming excess at the corners.
11
Once fermented, dust the dough with flour, carefully invert it, gently deflate by patting, fold toward the center, and shape into a round.
12
Reshape the dough into a square and cut it into 9 equal pieces of roughly 54 grams each, adjusting as needed for even portions.
13
For each piece, place it smooth-side up, flatten it, fold the edges upward, and roll it into a smooth ball.
14
After shaping all the rolls, spray the surface with water, cover with cloth, and let them rest for about 20 minutes.
15
After resting, deflate each roll by pressing it flat, flip it smooth-side down, press again, place cheese cubes in the center, and pinch the seams tightly closed to prevent bursting.
16
Arrange the cheese-filled rolls in the baking pan, spray with water, cover with cloth, and let them rise for a second fermentation until about 80-90% full.
17
Preheat the oven to 170°C. Using a fine mesh strainer filled with flour, dust the rolls from a height before baking for a decorative finish.
18
Bake at 170°C for 14-15 minutes until golden brown. Adjust baking time according to your oven's performance.
19
Remove the baked rolls from the pan and peel away the parchment paper. Let them cool on a wire rack for about 10 minutes.
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