How to make
Heat the milk and sugar slightly, melt half the butter in them and dissolve the yeast. The temperature should not exceed body temperature - 100°F (37°C).
Without waiting for the yeast to activate, add the slightly beaten eggs to the mixture.
Sift the flour and salt into the liquid mixture and knead the dough, adding flour a little at a time, until it starts to pull away from the sides of the bowl. You can work with a mixer with dough attachments to make it easier and less sticky. In the process of kneading (about 7-10 minutes), add a little bit of the remaining butter - melted if you work by hand, or soft (at room temperature) if you work with a mixer with the appropriate attachments.
Let the dough rise for 1 hour, or a little more. It should triple in volume and the gluten bonds should be visible in the form of threads.
Roll out a thin crust on a floured surface and cut it into about 1″ (2.5 cm) thick strips.
Cut the white cheese into long sticks, as thick as you like, for the filling of each roll. Wrap a strip of dough around each stick of cheese, overlapping with each roll and sealing the ends well to keep the cheese from escaping.
Arrange cheese rolls in a tray at a distance from each other and leave them in an oven heated to 100°F (40°C) for 40 minutes.
Take out risen rolls and increase the heat to 360°F (180°C). During this time, spread the buns with the yolk beaten with a little water and sprinkle generously with grated yellow cheese.
Put them in the oven and bake until they acquire an appetizing color - about 30 minutes.
Enjoy your meal!
