Instructions
- Combine Dough ingredients in a stand mixer and knead on low speed for 8-10 minutes. Bulk ferment for 12-18 hours in the refrigerator.
- Preheat oven to 400°F (200°C). Grease a 9x13 inch baking pan.
- Gently roll out the dough to a large rectangle, about 1/4 inch thick. Be careful not to degas the dough too much.
- Combine Filling ingredients in a bowl and layer evenly over the dough, leaving a small border.
- Roll up the dough tightly, starting from one long side. Pinch the seam to seal.
- Cut the roll into 10 slices. Place slices cut-side up in the prepared baking pan.
- Brush the Butter Wash ingredients over the rolls.
- Bake for 25-30 minutes, or until golden brown and cheese is melted and bubbly. Let cool slightly before serving.
