Step 1

Start by proofing the yeast--this isn't strictly necessary for instant yeast, but I like to do it to ensure my yeast is active. Stir the sugar into the warm water, then stir in the yeast. Set aside to proof while you prep the rest of the ingredients.

Step 2

MIX THE DOUGH: In the bowl of a stand mixer, combine the flour, sugar, dry milk, salt and baking powder. Add the melted butter and egg and stir with a spatula to barely combine (dough will be quite shaggy and dry). Add yeast mixture and stir again to form a very shaggy dough. Attach a dough hook to your stand mixer and knead on medium speed for 8 minutes, or until dough comes together in a smooth, supple ball. Cover with plastic wrap or a towel and let rise for 45 minutes.

Step 3

MIX THE FILLING: While the dough is rising, combine all the filling ingredients and use a fork to blend everything together.

Step 4

ROLL OUT THE DOUGH: Once dough has increased in size (it won't quite double) and springs back slowly under your finger, grease a 9x13 pan and divide the dough into two equal pieces. Keeping one half of the dough covered, roll out the other half on a floured surface to a ~7x9" rectangle. Cut dough down the middle length-wise so you have two long rectangles.

Step 5

FILL THE ROLLS: Place 1/4 of the cheese mixture down the center of each rectangle length-wise, spreading the mixture down the center inch of each rectangle, but not quite to the edges. Starting from the center edge, fold the long side of the dough over the cheese filling so you have two long, even skinnier rectangles. Slice each rectangle into 5 pieces. Place the rolls in the prepared pan and repeat the same process with the other half of the dough. Let rise for about 30 minutes, or until slightly puffed.

Step 6

BAKE THE ROLLS: Preheat the oven to Brush the tops of the rolls with the reserved yolk and sprinkle with additional kosher or flaky salt. Bake for 15-20 minutes, or until deeply golden and puffed.