Cheese Rolls With Tangzhong Starter

Ingredients A	Ingredients B	Ingredients C
195 g Bread flour 102 g Cake flour 6 g Dry active yeast 6 g Salt 30 g Sugar	60 g Egg 65 ml Warm milk 75 g Water Roux starter (tangzhong)	45 g Butter or margarine Some Gouda cheese shreds Dried parsley and paprika powder

1. Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue mixing for 3 minutes until dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
   
   
2. Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each 60 grams, and round up. Let stand for 10 minutes at the room temperature.
   
   
3. Press down each small dough to release gas. Using your hands, gently roll and form each into a narrow loaf, similar to olive, about 20-25 centimeters long. Let rise for about 40-60 minutes.
   
   
4. After rising, brush the dough with egg wash and sprinkle with some Gouda shreds. Bake in a preheated 175C/350F oven for about 15 minutes. Taking out and sprinkle with parsley and paprika powder.