Mill the flour between a fine and medium grind. A great combination is 2 cups of hard white and 1 cup of hard red.
Measure out the water, add the honey to the water, and sprinkle the instant yeast on top and give it a little stir.
Let it activate and get foamy. Add the flour to a large mixing bowl, with salt, lecithin, and gluten. give it a stir, and add the olive oil, water/honey/yeast mixture once it gets foamy.
Mix and knead the flour for 6 minutes until the dough pulls off of the edges. Scrape it down, and cover with a tea towel for 45 minutes and let it rise.
While that is rising, make the filling. Add the cream cheese, butter, pluck seasoning, and green chiles to a food processor. Cream them all together and set aside.
Once dough has doubled in size, flour a work surface and dump the dough out. Flour the top of the dough, and roll it out into a large rectangle.
Add the filling, and spread it out, sprinkle the cheese all over the filling and roll it like cinnamon rolls.
Cut the dough into 1 inch slices. Place on a greased pan or a USA pan (non toxic and non stick), let them have a little space.
Cover with a tea towel and let them rise another 20 minutes. Preheat oven 350 degrees at the 15 minute mark in that second rise.
These won't double in size, but you will see some expansion. They will expand more when they bake. Bake for 25 minutes, and cover them with foil for the last 10 minutes.
Try to give them time to cool a tad before you dig in, but I don't think anyone will be able to resist. They are unreal!
Review Green Chile Cheese Rolls.