Kashkavalki (cheese bread rolls)

Soft yeast-dough rolls filled with white cheese and yellow cheese, coiled into snails and baked, then drizzled with melted butter.

Ingredients

700 g		flour (or as much as it takes)
4		eggs
500 ml		lukewarm milk or water (author used 50/50)
1		yeast cube
1 tsp	5 ml	sugar
1 tsp	5 ml	vinegar
2 tsp	10 ml	salt
—		oil
70 g		butter
200-300 g		white cheese
200-300 g		yellow cheese (kashkaval)

In a small bowl put the milk/water with the sugar. Dissolve the yeast and leave in a warm place to froth.
Meanwhile, in a separate container sift about 500 g of flour to begin with. Add one egg and one egg white (the yolk will be reserved for brushing the rolls).
Add the salt and vinegar, and then the frothed yeast.
Knead a dough, gradually adding more flour until a nice elastic dough forms. For the author this came to about 700 g in total.
Leave the dough to rise in a warm place, having placed it in a greased container covered with a cotton cloth. Time to prepare the filling! In a bowl mix the white cheese, the yellow cheese and two eggs.
Once the dough has risen, divide it into six pieces/balls. With a rolling pin roll out not too thinly. The author tried to make a rectangle.
Scatter some of the filling randomly and roll the sheet into a roll, then shape into a snail. Place in a greased tray. Do the same with the rest of the dough.
Leave to rise once more!
If any filling is left, distribute it on top; the author also added extra yellow cheese. Pour a little almost-melted butter over the rolls (you can see that in places pieces remained).
Bake in an oven preheated to 200 degrees; it took no more than a few minutes.