A savory and rich morning treat, these buns feature a soft dough made with a tangzhong base, filled with flavorful chorizo butter and topped with shredded Manchego cheese.
1. Combine the milk and flour in a small saucepan and place over medium heat. Whisk constantly until the mixture becomes thick and paste-like, around 2 minutes. Remove from heat and let cool for 10 minutes.
2. Place the Tangzhong in the stand mixer bowl. Add all dough ingredients except the butter. Mix with a spatula to roughly combine ingredients, forming a shaggy dough.
3. Place the bowl on the stand mixer fitted with a dough hook attachment and knead on low speed until the dough passes the windowpane test, approximately 12-15 minutes.
4. With the mixer on low, add the softened butter in 3 stages, mixing between each addition until fully incorporated, about 2–3 minutes more.
5. Shape the dough into a ball, place in a lightly greased large bowl, and cover with plastic wrap or a clean towel. Set aside to rise until doubled in size, about 1.5 hours.
6. While the dough is rising, cook the chorizo in a skillet over medium heat until fully browned, breaking into small crumbles, for 6–8 minutes.
7. Transfer the chorizo to a paper towel-lined bowl to remove excess fat. Set aside to cool to room temperature.
8. Add the cooled chorizo to a food processor with the remaining chorizo butter ingredients and process until a cohesive, spreadable paste forms. Chill for 10–15 minutes until slightly firm.
9. Grease a 9x13 pan and set aside. Roll the risen dough into a 14x18” rectangle on a lightly floured surface.
10. Spread the chorizo butter in an even layer over the dough, top with shredded Manchego cheese.
11. Roll the dough up tightly from the long edge into a log. Trim both ends and cut the log into 8–10 even rolls.
12. Place rolls in the prepared pan, cover and let rise in a warm spot for 45–60 minutes until visibly puffy.
13. Brush the risen rolls with egg wash, preheat oven to 375°F (190°C), and bake for 25–30 minutes until the tops are deep golden brown.
14. Brush or drizzle rolls with hot honey, sprinkle with finely chopped chives, and serve.
