Cheese Rolls

In a bowl put 250 mL warm milk, 1 tbsp sugar, 1 tbsp flour and the yeast.
Put it in a warm place and wait for the yeast to activate (8 - 15 min).

In 750 mL warm milk add the oil, the eggs and approximately 1 kg flour.
If using a kitchen robot, it should mix the dough for about half an hour.
The dough should be soft, fluffy and smooth on the outside.

Put the dough on lightly floured kitchen worktop and shape it like a ball.
Divide the dough in 2 pieces, and shape them like rectangles around 6 mm thick.
On each dough spread margarine.

Divide the cheese mixture into two equal parts.
Spread the cheese evenly on the dough.
Roll the dough into a roll.
Cut each roll into 2 - 3 cm thick rolls.

Grease the baking pan with margarine.
Put the cheese rolls in the pan. Leave some space between them, as they are going to increase in size.

Mix the egg yolk with 2 tbsp water. Brush the cheese rolls with the egg-water mixture.
On each cheese roll add a generous piece of margarine.
Cover the rolls with a towel and wait for them to double in size (45 - 60 min).

Preheat the oven to 200 degrees Celsius.
Bake the cheese rolls in preheated oven for approximately 30 min.

Serve them slightly cooled.