Cheddar Jalapeño Kolaches Recipe

3 tbsp 27g all purpose flour
½ cup 120g whole milk
¼ cup 36g water
3¼ cups 455g all purpose flour; add more 1 tbsp at a time if dough is too wet but keep in mind dough is meant to be slightly sticky
2 tbsp 27g granulated sugar
2¼ tsp 7g instant yeast, or 1 packet
1 tsp 4g fine kosher salt
1 large egg room temp
¾ cup 183g warm whole milk
4 tbsp 57g unsalted butter, softened

Tangzhong: Whisk the flour, milk, and water together in a small saucepan over medium low heat. Keep whisking until it thickens into a paste and the whisk lines hold; about 2 to 3 minutes. Cool to room temp.

Dough: In a stand mixer with the dough hook, combine the flour, sugar, yeast, and salt. Add the egg, warm milk, cooled tangzhong, and softened butter. Mix on low until it comes together, then increase to medium and knead 8 to 10 minutes until smooth and elastic. The dough should be soft and tacky, but workable. If it's still super super sticky and making a mess after 10 minutes, add flour a tablespoon at a time. In the last minute, add the garlic, diced jalapeño, and chives and let the mixer work them in.

First rise: Shape into a ball, place in a greased bowl, cover, and let rise about 1 hour until doubled.

Shape: Divide the dough into 10 equal pieces. Flatten each into an oval, place a sausage and half a slice of cheddar in the center, wrap the dough around the filling and pinch the seam tight. Place seam side down on a parchment lined baking sheet; about 2 inches apart.

Bake: Preheat to 350°F. Melt the butter. Brush the tops generously with garlic butter and top with sliced jalapeño. Bake 20 to 22 minutes until golden.