Bread · Filipino Native Food · Merienda

Pinoy Cheese Bread Rolls 

Pinoy Cheese Bread Rolls 
Pinoy Cheese Bread Rolls

These Pinoy Cheese Bread Rolls are my favorite classic merienda (snack). Try it and you’ll crave for more! Pinoy Cheese bread rolls are cheesy and jumbo in size. Great for any afternoon snacks or merienda feels! Your picky eater will surely love these. So yummy-licious and fresh from the hot oven. Hope you enjoy it!

If you want to make these bread rolls more soft and long lasting you may add the Chinese secret bread ingredients to this recipe  Tangzhong ingredient. It it proven and tested to make any bread so soft.

Recipe updated October 5, 2018.

Pinoy Cheese Bread Rolls 
Pinoy Cheese Bread Rolls
Pinoy Cheese Bread Rolls 
Pinoy Cheese Bread Rolls

Pinoy Cheese Bread Rolls

1 Tablespoon instant yeast
1 Tablespoon sugar
3 eggs and 2 egg yolks
⅔ cup water
1/2 cup oil
4 ¼ cup all purpose flour (+ extra flour for dusting)
½ cup sugar
½ cup powdered milk
1 teaspoon salt
softened butter, for filling
cheese slices, for filling
1 beaten egg, (for egg wash)

Gently, whisk eggs, yolks, water, oil, 1 tbsp sugar and instant yeast. Set aside and let it activate.

Add together the dry ingredients. Make a well in the center, then pour in the egg mixture. Using a spatula, blend well until combined.

Once well incorporated, start dusting with extra flour and knead with your hands. Keep dusting with extra flour until dough like in texture or not sticking in your hands. Once the dough becomes a bit dry and stretchy, its ready for the first proofing.

First Proofing:

Transfer into an oiled large bowl and tightly cover with cling wrap with enough space for the dough to rise.

Let the dough rise at room temperature (I kept it inside a turned off oven) until double in bulk (approximately 1 ½ hours.) Then I transferred it in the fridge for tomorrow.

Note: I kept it in fridge for safety purposes because it contains eggs. It actually improved the dough when kept in the fridge for additional 5-6 hrs.

Punch down the dough in the center to release air for 2 times. In a flat floured working table, transfer the dough. Fold and press down the dough with your wrist and continue kneading until the dough becomes workable or stretchy in texture.

Form the dough into a long tube. Divide the dough into 10 pieces or equal size about the size of a ½ cup. Using your 2 palms, start to shape the dough into a round ball (circular motion).

Flatten each piece by rolling it out with a rolling pin shaped like an elongated oval then brush with soft butter.

Place 2 slice of cheese stick (1/2 inch wide) on one end and roll it over like rolling lumpia. Pinch the ends together to seal. Using a bread knife, lightly slit the top of the dough diagonally (optional design).

2nd Proofing:
Transfer each filled dough on a lined baking tray and let rise until double in bulk (about 10 minutes or more).

Bake at 110°C for 10-15 minutes. My electric oven has a switched for top and bottom heat. I am always adjusting heat to even out baking and to make sure it doesn’t toast too much on top.Do not just leave it. Oven heat may vary per type.

5 minutes before its fully cook, brush it quickly with egg wash (or fresh milk or any milk). Return it back inside the oven and let it cook until you achieved the perfect color you like.

Once cooked, remove from oven and transfer into a wire rack.

Oh so yummy Pinoy Cheese Bread Rolls!

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