Mix all ingredients except INGREDIENTS 2 in a bowl, and mix until smooth (note: do not add all the water at once, adjust as needed).

Once smooth, add butter and salt (INGREDIENTS 2), and continue mixing until the dough is elastic. Let the dough rise until it doubles in size, about 1 hour (cover the bowl with a damp cloth).

After 1 hour, punch down the dough. Weigh out 15-20 grams per piece and shape into balls. (For very small rolls like those in Bandung, weigh 10 grams each). Let rest for another 15 minutes.

Roll out the dough, shape as desired, and add filling. I roll the dough lengthwise, place a cheese cube at the end, and roll up until all the dough is used. Let rise for another hour until doubled in size.

Once risen, brush with egg yolk and sprinkle with your choice of toppings (oregano/cheese/sesame/sauce/mayo). Bake in a preheated oven at 375°F (190°C) for about 10 minutes. Try to bake quickly to avoid drying out the rolls. Here they are right out of the oven (transfer to a cooling rack) until cool, then I wrap them individually.

Enjoy while warm! Usually, my eldest and middle child are eager to grab one. I tell them, 'Wait, let me take a photo first,' and they get impatient, 'When can we eat, Mom? Why do you always take photos?' Sorry, kids!

Grab them while they're warm... the cheese is still melting... yum!!!

Mini cheesy roll buns, so cute! XD

Mini cheesy roll bun ;)