Mix all the dry ingredients in a stand mixer on slow then add 2 whole eggs plus 1 egg white, milk, 80 gms butter for 2 mins. (Keep aside one yolk for egg wash on the rolls later.) Then increase the speed to medium for about 5 minutes or till the bowl comes clean. Remove the dough on to a well dusted work surface. Knead to a soft, smooth ball. Return to bowl and cover with cling film for proofing.
Meanwhile, prepare the garlic butter. In a pan melt the remaining 20 gms butter, add the chopped garlic and fry till fragrant. Set aside to cool.
Chop the chives and keep aside. Chives can be substituted with chopped scallion.
Once the dough has proofed (doubled in size), punch down and turn the dough onto a well dusted work surface. Flatten and roll out to a rectangle shape approximately 10" X 16 " and thickness of 1/4". Make sure the dough is not stuck to the work surface or bench. If so, dust with some flour.
Now spread the cheese sauce or sprinkle grated cheese of your choice.
Spoon the garlic butter and the chives/scallions.
Make one third fold length wise and then the second fold. Please refer to the picture.
Cut a one inch strip, pull it slightly, twist and knot. You should get about 12 rolls.
Place it on a tray lined with parchment paper. Cover with a cling film sprayed with oil to prevent it from sticking to the rolls. Allow to proof till double in size.
Mix a little water in the yolk and brush it gently onto the rolls. Bake at a preheated oven of 180° for 20 minutes or till golden.