1
Flour and grated vbg. Mix the mountain cheese. Dissolve half a cube of yeast in 250 ml of lukewarm water and stir in salt and sugar.
2
Let stand briefly and then add to the flour and cheese mixture and knead well.
3
If the dough is too sticky, just add a little more flour.
Leave covered for two hours.
4
Mix the egg yolk and Ländle milk. Put the rest of the grated cheese in a plate. Preheat the oven to 250 ° C.
5
Shape the dough into rolls, spread the milk mixture on them and roll them properly in the cheese. Bake for 20 minutes.
6
Let cool on a wire rack and enjoy.