Step 1

whisk the water and flour together in a small saucepan until smooth. over medium heat continue whisking as the mixture thickens to a stiff smooth paste like consistency. remove from heat

Step 2

IN the bowl of a stand mixer whisk together the flour paste and the green chiles, add the egg and whisk until combined

Step 3

add the yeast and floutr and mix with a dough hook until the the flour is mostly moistened (1 or 2 minutes), cover and let stand for 15 minutes

Step 4

add the sugar and salt and mix on medium low ( I mix all my dough on the 2 setting on my kitchen aid, per the manufacturers’ instructions) . while the mixer is running add the butter and shredded cheese a little bit at a time, allowing to begin to incoperate between each addition.

Step 5

keep mixing until the dough has pulled away from the sides of the bowl, there is usually still some dough at the bottom of the bowl, and begun to climb the dough hook (this can take up to 15 minutes depending)

Step 6

use a scraper to clean the dough away from the bowl and hook then lightly oil the dough and form it into a ball with oiled hands. return to the mixing bowl and cover with plastic wrap or a plastic bag and let rise until double in volume, about an hour

Step 7

lightly butter the baking pan or cast iron and set aside.

Step 8

dump the dough onto the counter and press pat and pull into an 8x9” rectangle. Cut the dough length wise into four pieces and then cut those strips into three equal pieces (12 equal pieces all together)

Step 9

pat the individual pieces into 8x2” strips then roll the strips up into a short cylinder and place the cylinder in the baking pan (I do 11 in a circle around the outside and one in the middle of my 9 1/2 inch cast iron pan)

Step 10

allow to rise until doubled in volume, usually 45-60 minutes

Step 11

brush the tops with butter and a bit of cumin or chile powder , sprinkle remaining cheese over the tops

Step 12

preheat oven to 350F and bake on middle rack until deep golden brown with an internal temperature of 190 or more, about 25 minutes

Step 13

allow to cool for at least fifteen minutes before removing from pan and serving

Step 14

these can be wrapped and reheated the next day and still retain their soft and fresh baked-ness