The video presents a step‑by‑step, hand‑mixed recipe for soft, tender cheese rolls modeled after the popular Mary Grace bakery product. It begins with precise ingredient measurements (water, all‑purpose flour, potato flakes, instant yeast, salt, milk powder, butter, egg yolk or whole egg, sugar, cheese sticks) and explains the rationale behind each choice, such as using all‑purpose flour for tenderness and potato flakes to increase moisture. The presenter introduces an hour‑long autolysis where water and flour are mixed first to let gluten develop without kneading, reducing later effort. After autolysis, egg yolk (or whole egg with adjusted water) is incorporated, followed by dry ingredients and a staged addition of softened butter and sugar to aid gluten formation. Kneading continues until the window‑pane test is passed, then the dough rests for another hour. The dough is portioned (12 rolls) using a digital scale, each piece shaped into a ball, rested briefly, then stretched and filled with a measured cheese stick. An optional egg‑wash can be brushed for browning. A second proof of about 30‑45 minutes occurs while the oven preheats to 350 °F (180 °C). Rolls bake for 17‑19 minutes, cool completely, then are topped with softened butter and a precise amount of white sugar. The creator offers two proportion systems: the original Mary Grace ratios (≈56 g dough, 20 g cheese per roll) and a simplified version (≈50 g dough, 10 g cheese, 6‑8 g topping) for easier scaling. Throughout, the presenter stresses the importance of digital scales, timing cues (bounce test), and the role of each ingredient in achieving the signature soft, tender texture.
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First, you'll need 1/2 US cup or 120 grams of water, and then 1 1/4 cups all-purpose flour. I am using all-purpose flour kasi gusto natin super soft and tender ang atin tinapay. Kapag bread flour kasi, mas magiging chewier in texture since higher ang protein content nya. By the way, kapag nagahalo ng tubig at harina sa bowl, magandang unahin ng tubig para ma-minimize yung dikit ng harina sa bowl. Aluin mo lang itong mabute hanggang mamuysen lahat ng harina at magiging equally distributed ang tubig. Tapos, let this rest for an hour. Sa recipe video na ito, I am assuming na walá pa kayong stand mixer, so mano mano ang pagmamasa kaya napaka-important ng step na ito. Technically, ang tawag dito ay autolysis. Sa processong ito, hinahaya anate na mag-interact ang tubig at harina to form gluten on its own Pagu panatin sha imasa para mas konti lang yung time na kaylang anyo para magmasa ng tinapay. Question: Puedi ba na hindi gawento? Puedi naman, pero mas matagal na lang yung pagmamasa to form enough gluten, madudoblyong horas na kaylangan. So kung ayo mo mapagu ng bonggang bongga sa pagmamasa, be patient and do this step. While waiting, pedi mo na i-prepare ang yung cheese sticks. To know exactly how much, nagdeconstructala ga ako ng cheese roll ng Mary Grace at nalaman ko na about 20 grams of cheese cheese roll, ang nilalagay nila. So ganun din ang ilalagay natin dito. Make sure din na ilabas mo na sa ref ang 1/4 cup or 56 grams unsalted butter na ia halo mo sa dough later. You need about 30 minutes to really soften your butter. After an hour, pedi natin idagdagang isang large egg yolk, itoy, about 20 grams. Dito mapapansin mo na may laban na at may smoothness na rinang ating dough, dahil na nakapagform na sha ng gluten on its own. Make sure to incorporate the egg yolk well before adding your dry ingredients. Question: Can I use whole eggs instead? Yes, you can. Actually, it's better to use whole eggs instead because it will be more moist. But there's a hack that you can use if you want to pursue the texture of the cheese rolls of Mary Grace. When you test it, if you use whole eggs, it will be chewier in texture because the protein content in egg whites is higher. If you're okay with that, then go ahead and use whole eggs. Just make sure to decrease the amount of water by 30%. Grams because 30 grams of egg whites is mostly water. Now we can add 1/2 cup or 25 grams potato flakes. Mama explained the importance of potato flakes when we're going to mix. 1 teaspoon instant yeast, 1/2 teaspoon salt. I didn't add much salt here, but it's better to add salt to yeast. Then 1 1/2 teaspoons milk powder. Let's mix it by hand. This is the start of the kneading process. Nayon, let me just explain the importance of potato flakes in this recipe kasi I'm sure maraming magtatanong kung pweding hindi lagyan o ano ang pweding substitute. According sa pag-araal, ang pag-substitute ng up to 15% potato flakes in place of flour will increase softness, tenderness, and moistness ng pinapay. And I really believe na ito talaga ang secreto ng cheese rolls ng Mary Grace kaya meron siyang very soft and tender texture. Yung walang laban kapag kinagat mo tapos fluffy If you want that kind of texture, use potato flakes. You can decrease the proportion of substitution by half if you want, so instead of 25 grams, 12 grams. Make sure lang, 13 grams na binawas mo sa flour, so instead of 156 grams flour, magiging 169 grams na. Kung ayong magumamit ng potato flakes at all, okay lang din naman, pero you won't get that super tender texture kahit pag gumamit ka ng tanjong method. So after 3 minutes of kneading, you can now add half of your butter. Incorporate this well. Pag na halo ng mabuting first half ng butter, you can now add your 2 tablespoons or 25 grams sugar and the other half of your butter. Weird, bakit nai lang din ang dagdag ng sugar? I recently read na mas madali rawi incorporate ang butter sa sugarless dough at mas madali rin magform ang gluten kapag walang mung ng sugar. Ito ay mga bagay na gusto natin kaya ganito yung order ng pagdagdag ng asukal. Knead this for another 3 to 4 minutes and then you're ready to check if well-kneaded na ang yung dough. Notice that I have not used any flour in kneading up to this point. Ayoko sinating masirayon balance ng harina at tubig natin. Kung gamit ka lang ng harina, kapag mag-check ka na kung well-kneaded na ang yung dough, just sprinkle your work surface with about a tablespoon of flour, tapos continue kneading with the heel of your hand to form a ball. At this point, kung sa patna pagmamasa mo, may kita mo na smooth na yung dough. At kapag pinindot mo ang dough, nagbabounce bakshagad. Tapos, pwede muring gawen yung utin at awag na window paint test para makatripple sure ka na talaga ang well-kneaded na ang yung dough. Kasi very important yon. So, kumuwalang na kapiraso na yung dough. Tapos, iflarmo yung kamay para hindi magstick sa yon. Tapos, gently pull the dough. Kapag kayang yang mas stretch into a thin film such that light will pass through, as you can see dito sa video, then okay na or sapat na ang pagmamasa mo. Mero nang sapat na gluten na na form. Okay na, pedi mo nang irastang yung dough for about an hour. Make sure smooth at inoil ang bowl napa gaal sahanang yung dough para walang sasagabal sa pagangatnya. After 1 hour, you can now portion and shape your dough. Pero how do you know kung sa pat na ang alsa? Tulad kanina, i-press mo lang ang yung dough gently. If it bounces back ever so slightly and ever so slowly, pwede na. Make sure na i-flour ang yung dalire para hindi dumikit. Kung underproofed tang dough, magbabounce baksha agad. Kapag overproofed na man, hindi siya magmo move at all. Now let's portion our dough. Sa akin pag deconstruct ng cheese rolls ng Mary Grace, I found ang bawat isa ay about 56 grams. Tapos, tulad ng nabanggit ko kanina, 20 grams ang cheese. Yung butter and sugar topping, about 6 to 8 grams. Kaya ang pinakatina pa ay nasa 30 grams lang. I highly recommend using a digital scale to make sure pantay ang sukhat ng yung tinapay at sabay sabay silang maluluto. Now at this point, gusto ko lang sabihin na personally, hindi ko pinaprefer yung ganiton proportion. I find it really overwhelming. Mas gusto ko na 10 grams lang yung cheese tapos 50 grams yung tinapay tapos yung topping is good 6 to 8 grams. So nasa sa inyo po, kung gusto niyo talaga ng katulad ng Mary Grace, then go ahead and follow this proportion na ipapakita ko sa inyo. Pero kung overwhelming din yon para sa inyo, then you can try my recommended proportion: 50 grams yung dough, 10 grams of cheese, and 6 to 8 grams of peanut butter topping. Okay, so in this recipe we can make 12 cheese rolls. So what I did is I weighed the whole dough and divided it by 12, so I get the exact weight of each dough. It's about 34 grams each, but it will be less after baking. After getting the right weight, fold the edges towards the bottom to form a ball, and then seal the edges at the bottom by cupping the ball of dough with your hand and rotating it against the table. Do this right after weighing each ball to allow each portion to rest before filling with cheese. Pag ni-rest nyo, kasi sha mas madali siyang i-manipulate. After this, just use your hand to gently stretch the dough and place the cheese inside. Yung smooth tapang ilalatak sa table, yan ang magigimpin ng katap ng cheese roll. Tapos gamitin ang cheese stick as reference sa kung gaano kailake i-stretch ang dough. Longitudinally, dapa't about half inch lang ang excess, tapos laterally, enough lang to cover the cheese. Target natin ay pantay pantay ang donut na kapaligid sa cheese. By the way, optional na ibrush na ito with egg wash after maform to facilitate browning. Just add 1 tablespoon water to your excess egg white and brush the top. I didn't see the need kasi lalega naman ang tapping, pero you can do this. After this, You need to rest the dough again. This will take about 45 minutes, pero mag alarm ka for 30 minutes so you can preheat your oven to 350°F or 180°C. How do you know kung sa patnam pangalawang asa? Same lang sa unang asa, flour your finger, press gently, and look for that ever so slight bounce. Then bake for 17 to 19 minutes. You will know it's baked through kung mi halo sound ka pag piniting. Cool this completely before slathering with butter para hindi matunaw yung inyong butter. While cooling, make sure na nakalabas na sa ref ang yung butter to really soften it. Mas sisira ang tasnan tina pa ikapagpinilit pa hiran ng matigas pa na butter. Sa paglagay ng topping, I recommend that you use a digital scale as well, tulad ng naikitan ninyo, so you know exactly how much you're putting at consistent din ang magiging laza. I place about 5 grams of butter each and then sprinkled with about 3/4 teaspoon of white sugar. If you're packing this individually, ilagay mo na sere for 15 minutes para magfirm aplan ang topping at hindi magging messy ang pagbabalot. Ayon, so as I've said, super detailed na recipe video na ito. Sik sik liglig ato maapo ang value nito, and I hope you will take advantage of this kasi sa iba babayaran nyo pa to get this amount of value or information. I am looking forward to seeing your finished products. Please tag me on Facebook and Instagram, and don't forget to like and share this video. Last but not the least, subscribe for more legit and reliable recipes. Sa ulitin!
