How to make
Sift 1.1 lb (500 g) of flour into a bowl, add the yeast, mix and make a well.
In another bowl, place the remaining ingredients, beat with a whisk and then pour them into the flour.
Knead the dough for the rolls. Depending on the size of the eggs, you may need to add a little more flour, but don't overdo it. Add another 1.8 oz (50 g) at most. Cover or seal the dough in the bowl and let it rise for about 40 minutes. For faster rising, I placed the bowl in a container of hot water.
Divide the risen dough into 6 equal parts. Wrap them in cling film so they don't acquire a crust. Take one ball, spread it with a little melted butter and roll it out very thinly - about 12″ (30 cm). Put it somewhere to the side. Put a little more butter on top and sprinkle with white cheese.
Roll out the next one in the same way and then place it on top of the first. Again, add butter and white cheese. Roll out the third and place it on top. Spread it with butter only. Roll out the three layers again lightly, about 40 cm.
Then cut into 16 pieces. If you want them larger, cut them into 8 or 12 pieces. Roll up the savory rolls and arrange them on a tray covered with paper. Then do the same with the other 3. Cover the white cheese rolls with a towel and leave them in a warm place for about 20 minutes to rise.
Then spread them with a mixture of one egg yolk and 1 tbsp. oil. Bake them in a preheated oven with a fan at 360°F (180°C) for 20 minutes. I baked my multi-layered white cheese rolls in two separate trays.
