Tillamook Farmstyle Shreds lend a bold, cheesy accent to the sweet and slightly spicy flavors of Korean gochujang in this epic holiday side dish that’s baked to perfection.
Whisk buttermilk, yeast and sugar in a small bowl. Set aside for five to ten minutes or until soft bubbles form.
Preheat oven to 375°F and prep a medium-sized cast iron skillet by greasing the surface. Set aside for now.
Combine butter and salt in an electric mixing bowl and whip for three minutes or until creamy. Add an egg and beat on medium until entirely combined.
Add the foaming yeast and half of the flour; continue beating for two minutes. Increase to medium-high speed and spoon the remaining flour in one tablespoon at a time.
Once the dough has formed into a ball, attach your mixer’s dough hook and fold in half of the mozzarella and sharp cheddar shreds.
Oil a large bowl and place the dough ball center; cover with a clean towel and let sit in a warm location for 30 minutes. The dough should double in size.
Split dough into ten, equal balls and place along the outside of the cast iron until they form a flower-like design. Cover the dough with a dry, clean towel for an additional 30 minutes.
Tip: Use a pastry scale to equally divide dough balls.
While you wait, whisk together gochujang, honey, and your melted butter. When the dough has sat, brush the surface with the sweet/savory mixture.
Tip: If gochujang and honey gets boring feel free to experiment with miso, herbs, and flavored salts.
Place the rolls in the oven and bake for ten minutes before removing.
Sprinkle remaining cheeses and chives on top then cook for ten more minutes. Set aside to cool before serving.
