the cheese
Add grated cheese to flour
Mix dough only up to this point (if you over mix, it turns more sticky)
Cover loosely with plastic and refrigerate
Add the eggyolks and stir into dough
Cover again and refrigerate (overnight if you want)
The risen dough ready for shaping
rolled method
Apply softened butter
Roll tightly
Cut, dip in or brush with butter; let rise, then bake
Brush with softened butter, dip in sugar, add grated cheese
frozen then cut
rising after being frozen for about two days
