Well, as previously mentioned, the seollangtang took up much more of my morning than expected, so I quickly realized I wasn't going to have time to let a yeast roll rise, so I switched gears for cheese gougeres.
I inherited a nice chunk of fancy Gruyere from a friend and tossed it through the food processor.
I folded this cheese into a big batch (double what I normally make, I think) of pate a choux.
Choux paste is painfully easy to make and so versatile. Melt butter and water together, then dump in flour and beat in a pot over medium heat until steam is mostly gone.
Beat the dough on medium to high speed to release heat, then beat eggs one by one. For this double batch I think I added 8 eggs total. Dough will be sticky and shiny. You can also use a hand mixer for this.
Bake the gougeres at 450 degrees for 10-15 minutes until they are puffed up and slightly golden. Rotate the pans and switch racks, then lower the heat to 350 (325 if the bottoms seem burnt) another 10-20 minutes. To test, break open a gougere. The inside should be mostly dry.