Make the Tangzhong: Combine the milk and flour in a small saucepan and place over medium heat. Whisk constantly until the mixture becomes thick and paste-like (around 2 minutes). Remove from heat and let cool for 10 minutes.

Make the Dough: Place the Tangzhong in the stand mixer bowl. Add all dough ingredients except the butter. Mix with a spatula to roughly combine ingredients (dough will be shaggy). Place the bowl on the stand mixer fitted with the dough hook attachment and knead on low speed. Continue mixing until the dough passes the windowpane test, approximately 12-15 minutes. With the mixer on low, add the softened butter in 3 stages, mixing between each addition. Once all the butter is added, continue kneading until it’s fully incorporated, about 2–3 minutes more.

Shape the dough into a ball, place in a lightly greased large bowl, and cover with plastic wrap or a clean towel. Set aside to rise until about doubled in size, about an hour and a half.

Make the Chorizo Butter: While the dough is rising, cook the chorizo in a skillet over medium heat until fully browned, breaking into small crumbles, 6–8 minutes. Transfer to a paper towel lined bowl, to remove excess fat. Set aside to cool to room temperature. Once the chorizo is cooled, add to a food processor with the remaining chorizo butter ingredients and process until a cohesive, spreadable paste forms. Scrape into a bowl and chill for 10–15 minutes, until slightly firm but still spreadable.

Shape the Rolls: Grease a 9x13 pan and set aside. On a lightly floured surface, turn out the risen dough and roll it into a 14x18” rectangle. Spread the chorizo butter in an even layer all the way to the edges. Top with an even layer of shredded Manchego cheese. Starting on the long edge, roll the dough up tightly into a log. Trim off both ends with a sharp serrated knife. Cut the log into 8–10 even rolls (about 1½ to 2 inches each). Place rolls in the prepared pan. Cover and let rise in a warm spot for 45–60 minutes, until visibly puffy. Once proofed, brush with egg wash.

Bake & Serve: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until the tops are deep golden brown and the centers register 195–200°F. Brush or drizzle with hot honey, sprinkle with chives, and serve.