Soft, milky, and cheesy in one bread? Sign me up for it!

Scale

For the Dough:

480 grams (4 cups) all purpose flour

110 grams (1/2 cup) sugar

35 grams (1/4 cup) powdered milk

2 1/4 teaspoons instant yeast

1 teaspoon salt

240 ml (1 cup) milk

1 egg, large

57 grams (1/4 cup) butter, softened

For the Cheese Topping:

226 grams (2 cups) cheddar cheese, grated finely

60 grams (1/2 cup) all purpose flour

170 grams (1 1/2 cups) icing sugar

140 grams (1 cup) powdered milk

57 grams (1/4 cup) butter, melted and cooled

Combine the milk and the eggs in a bowl.
Mix in the flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes (just enough for the dough to come together) add the butter in batches.
Knead until the dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.
To prepare the topping: In a bowl, mix the cheese, flour, icing sugar, and powdered milk thoroughly. Gradually add the melted butter while mixing, until no lumps form. Set aside
Divide the dough into 24 equal pieces. Shape each piece into a ball and roll it in the topping. Place each ball onto a baking sheet.
Cover the dough balls and rest for 1 hour or until the they double in size.
Preheat the oven to 350F/180C. Bake the bread for 10 -12 minutes or until light golden brown.

I cut the butter into pats, since it makes it faster to soften to room temperature and easier to add to the dough.
I found it easier to use chilled cheese for the toppings, especially if the weather is hot. Additionally, I chill the topping while waiting for the dough to rise.
To avoid lumps in the topping, I very briefly ran it through a blender before putting it in the fridge. This makes it easier for the topping to cling to the bread instead of dropping off in clumps.