Stir the yeast into the warm water after adding it.
Bubbles should appear on the surface of the liquid after 5 minutes of resting.
Salt, sugar, and flour should all be added to a stand mixer's bowl.
To blend, stir.
To the yeast and water mixture, add the butter.
Install the dough hook attachment on the mixer. Slowly pour the yeast and butter mixture into the mixer while setting it to low. A bowl of dough should form after three to five minutes of mixing at medium speed.
Incorporate the remaining flour as you manually knead the dough for 8 to 10 minutes on a countertop. 12 to 1 cup of flour will be required for the dough. When the dough passes the windowpane test, which requires stretching it thin enough so that light can pass through it, you'll know it has been sufficiently kneaded. The top should be smooth and the dough should no longer be sticky.
The dough should be covered with a moist towel and allowed to rest for ten minutes.
Make the Filling
Make 12 equal pieces of dough. (If you want to be exact, use a kitchen scale.)
Squeeze a 1 oz. block of cheese into a ball with care.
Make the Zombies
Place a cheese ball in the centre of a dough ball after pressing and flattening it.
A round piece of dough with an orange Velveeta cheese ball on top is in an open hand.
Around the cheese, gather the dough's edges, then pinch it into a parcel shape. To keep the cheese within, be sure to tightly crimp the borders.
A packet of dough with its edges pulled together and held in an open palm.
Place the seam-side down on the dough ball. Roll tightly into a sphere with your palms squeezed together.
Place dough balls with cheese inside on a baking sheet covered with parchment paper.
Plastic wrap should be lightly covered. Allow the rolls to rise for 1 to 1 1/2 hours, or until they have doubled in size, in a warm location.
Set your oven to 375°F before the rolls have finished their resting time.