If you are looking for a perfect breakfast or snack that will impress you with its irresistible softness, these cheese rolls are an excellent choice. These rolls are a real delicacy for everyone who enjoys tasty baked foods. The dough of these rolls is incredibly soft and light, almost like foam, and the stuffed cheese inside gives them an irresistible aroma and a full, rich taste. Here’s what you need:

Ingredients required: 200 ml of milk (1 cup), 30 g of fresh or 7-8 g of dry yeast, 1 tablespoon of sugar, 1 tablespoon of salt, 750 g of flour plus a little more for kneading the dough, 70+30 ml of oil, 250 ml of water (1 1/2 cup), 200 g of butter, 400–500 g of cheese, 1 yolk, and 1 tablespoon of milk

Preparation: Pour 200 ml of warm milk into a deep bowl, add a spoonful of sugar and yeast, stir, and let it rise for 10 minutes, until the yeast activates. In the meantime, measure the flour, add salt, and mix. Then add 250 ml of lukewarm or warm water, 70 ml of oil, and the activated yeast.

First mix with a wooden spoon, then knead the dough by hand. Pour the almost kneaded dough, which will be slightly sticky, into a bowl, add 30 ml of oil, and knead the dough for a few minutes, or until it has absorbed all the oil.

Divide it into four parts right away, shape them into balls, and let them rest for 15 to 20 minutes with a towel covering them on a floured surface. Lightly flour the balls of dough while they are rising. Let them rise in a warm room.

Then, you need to stretch each piece of dough. Start by rolling out the first dough that you shaped into a ball, while the rest are still covered so they don’t dry out. Transfer the dough to a work surface, then stretch and shape it into a rectangle using your fingers.

Then, roll it out a little more with a rolling pin until it becomes large and thin. If necessary, add flour. Spread the prepared dough with melted butter, then fold it into three parts (see the picture below). Spread the dough with butter once again along its entire length and twist it into a roll, starting from both shorter sides.

Connect the ends of the dough. Prepare the rest of the dough balls in this way. Leave the rolls once more for 20–30 minutes, covered with a towel. Then, working with one roll at a time, extend it with a rolling pin until it is as long as the baking tray.

Cover the entire surface with butter. You can also fill the dough with cheese. If the cheese is not salty, be sure to salt it. Finally, fold it into a roll, then transfer it to a baking tray lined with paper. Repeat this process with the remaining three doughs.

Apply butter to each roll in the tray, then slice diagonally with a sharp knife. Leave it covered for about 30 minutes. Beat the egg yolks with milk and coat the rolls. Turn on the oven to heat up to 200 degrees and put the rolls in the oven to bake.

Baking time is 30 minutes, but may vary slightly depending on your oven. Cool and serve. See the details of the entire procedure HERE.