Mary Grace's cheese rolls are a cult classic in the local dessert scene, and for good reason. The rolls are soft and buttery, glistening with a granulated sugar topping beneath its pristine white paper wrapper. They've been a fan favorite since Mary Grace Dimacali joined her first bazaar in 1994.
While Manila is teeming with Mary Grace branches, you can save yourself a trip with this baking project. The dough base takes on a butter-heavy, egg yolk-enriched backbone similar to a classic brioche. Potato flour—or in our case, instant mashed potatoes—achieves that extra-pillowy softness.
Ingredients
Dough
- ½ cup salted butter
- ½ cup white sugar
- 2 egg yolks
- 4 cups all-purpose flour, plus more for kneading
- 1 tbsp instant yeast
- 1 tbsp milk powder
- 2 cups water
- 1 tsp salt
- ⅔ cup instant mashed potato mix or potato flour
- Che-Vital cheese, cut into 4" x ½" sticks
Egg Wash
- 1 egg
- 2 tbsp water
To Finish
- softened unsalted butter
- granulated sugar
In a bowl, cream butter and sugar until light and fluffy. Add egg yolks, and mix until well combined.
In a separate bowl combine flour, mashed potato flakes, and milk powder.
Gradually add dry ingredients alternately with water until all have been included in the mix. Add salt.
Knead for 8–10 minutes. Once smooth, transfer dough to oiled bowl.
Cover with a damp towel. Let rest for 1 hour and 30 minutes, or until it doubles in size.
Transfer dough onto a floured surface and divide into 40-gram pieces.
Roll dough pieces into logs. With a rolling pin, flatten the dough into a rectangular shape.
Place cheese stick in the middle and roll up dough, making sure to pinch sides after rolling.
Arrange dough side by side in a greased 9x9 pan, leaving enough space for it to rise.
Cover pan with damp towel and let rise for 30 minutes. Meanwhile, preheat an oven to 400F.
Mix water and egg for egg wash, and brush on top of dough. Bake for 20–25 minutes.
Cool down slightly then brush tops with softened butter and sprinkle with sugar. Serve.
