Soft Roll with Cheese and Butter

1. Dissolve the yeast and sugar in the warm milk and wait briefly for it to froth up.
2. Add the oil, eggs, salt and the flour in parts, mixing energetically with your fingers and finally kneading to a smooth, soft dough. Cover it and leave it to rise.
3. When it has doubled (no need for more), roll it out into a thin sheet, spread it with the soft butter and sprinkle with the crumbled cheese.
4. Roll it up like a Swiss roll and cut into snails, which you arrange in a small baking tray.
5. Leave to rise again, then brush with beaten egg yolk and bake at 180°C, increasing to 190°C at the end until done.

Note: A 7 g sachet of dry yeast corresponds to a 25 g cube of fresh yeast.