In a medium bowl, combine flour and boiling water. Stir until the mixture turns into a paste. Shape the dough into a ball. Wrap this in plastic and refrigerate overnight.
In a small microwave-safe bowl, warm the water until it reaches 110- 115 F. Sprinkle the yeast and let it sit for about 5 minutes, or until foamy. In another bowl, combine the flour, milk powder, salt and sugar. Whisk to incorporate the ingredients.
Make a well in the center of the dry ingredients and add the yeast mixture, and stir using a wooden spoon. Add the egg and continue to stir. Add the overnight dough. Stir the mixture until the dough is incorporated with the rest of the ingredients.
Add the melted butter and stir the mixture until a soft, shaggy dough is formed. It should be gathering in the center of the bowl. Turn this dough over onto a floured board. Knead for 7-10 minutes, or until the dough is smooth, elastic and no longer sticky. Place it in a bowl, cover with a clean kitchen towel and let rise for an hour or so, until doubled in size.
Roll the dough into a 16x10 rectangle. Divide it into 4 sections vertically, then 5 sections horizontally to create 20 rectangles. It helps to score or mark the cuts first so you will get somewhat even portions of the dough.
Place strips of cheese into the center of each rectangle. Roll each into a log, egg-roll style. Pinch all the edges together to close the rolls. Place each roll onto baking sheets lined with parchment paper. Position them with about an inch of space in between. Cover the rolls loosely with a clean kitchen towel. Let them rise for about an hour or more until the size is doubled.
Preheat oven to 350 F. Brush each roll with melted butter and sprinkle sugar on top. Once the temperature is attained, bake the rolls for 15-17 minutes, or until the rolls are lightly golden. Sprinkle with more sugar and serve.