In the bowl of a stand mixer fitted with the dough hook attachment, add all of the dough ingredients and the tangzhong. Start kneading on low speed for 1 minute, then knead on medium speed for 10 min, or until the dough cleans the sides of the bowl and no longer sticks to the bottom.
Cover the dough and let it rest for 30 min. In the meantime, prepare the filling
Finely dice the jalapeño and thinly slice the green onion. Slice the cheese into thin strips so it melts easier.
In a medium sized saucepan over medium heat, add the flour and butter. Whisk until the butter is melted.
Add in both cheeses and the milk. Whisk occasionally until the mixture is smooth and cohesive, then remove from the heat.
Whisk in salt, pepper, paprika, the jalapeño and the green onion. Set aside until the dough is ready to be rolled out.
Generously butter an eighth sheet pan. Set aside.
After 30 minutes of rest, roll out the dough into a 14" x 12" rectangle. Spread the cheesy filling over the dough. Starting from the longer side of the dough, roll up the dough into a log.
Slice the rolls into 6 even slices and place into the buttered sheet pan. Lightly cover the rolls with plastic wrap, and leave to rise until doubled in size (~40 min.).
Preheat the oven to 350°F / 175°C. Once the rolls have doubled in size, place them in the oven and bake for 20-25 min., until the tops begin to lightly brown.
Immediately serve the warm rolls, and enjoy!
