Cheesy Rolls with Manchego and Chorizo

These light and delicious rolls begged me to bake them the other day. I had chorizo ​​and a manchego cheese in the fridge.
Generally, cheesy rolls are reliable in their ingredients, just like pizza snails are. Use the cheeses you like in the dough and roll it with leftover meat or toppings before baking, and yum a delicious snack.

CHEESY ROLLS WITH MANCHEGO AND CHORIZO
50-60 ROLLS

225 ML SPARKLING WATER
50 G FRESH YEAST
1½ TSP. SALT
1½ TSP. BAKING POWDER
100 G SOFTENED BUTTER
150 G GRATED MANCHEGO
325 G FLOUR
150 G OF CHORIZO, FRIED AND BLENDED TO CRUMBLE
1 EGG FOR BRUSHING

Dissolve the yeast in sparkling water and add salt, baking soda and grated cheese.

Knead half of the flour and the softened butter, then add the other half of the flour.

Roll the dough out on a floured table and knead it into a smooth and supply dough that shouldn’t be too firm.

Form the dough into a ball and divide it into two. Roll out one dough ball to a rectangle as thin as possible.

Sprinkle half of the fried chorizo ​​over the dough.

Roll the dough to a sausage and cut it into 1 cm thick slices. Do the same with the other dough ball.

Place the rolls on two baking sheets, lined with baking paper and let them to rise for 30 minutes.

Preheat the oven to 225 degrees celsius.

Brush the rolls with egg wash, place the sheet in the oven on the second groove and bake for 10-12 min until golden. Repeat with the second sheet.

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