Ingredients For the dough 200 ml milk (1 glass) 200 ml water (1 glass) 10 g dried yeast (1 sachet) 3 tablespoons sugar 1 teaspoon salt 50 g butter 550–600 g plain flour (approximately 5–6 cups) For layering the dough - 150 g butter, softened or melted for spreading For the filling (optional) Chocolate Cheese Or leave them plain For brushing - 1 egg yolk Method Make the dough: Mix the milk, water, yeast, sugar, salt and 50 g butter. Gradually add the flour and knead until you have a soft dough. Leave to rise: Cover the dough and leave it to rise for 1 hour. Divide the dough: Split it into 10 equal pieces and roll each piece into a ball. Butter the dough: Spread the 150 g butter over the dough balls, stacking them on top of one another. Chill: Cover and refrigerate for 20 minutes. If the weather is cold, you can leave them somewhere cool instead. Roll out: Take the dough out and divide it into 16 pieces. Roll each piece out thinly by hand. Add the filling: Place chocolate or cheese lengthways along each piece, or leave it empty. Roll up each piece to form a bread roll. Second rise: Place the rolls on a baking tray and leave them to rise for 30 minutes. Brush: Brush the tops with egg yolk. Bake: Bake in a preheated oven at 180°C (160°C fan) / 350°F for approximately 40–45 minutes, until golden brown. Tips for the best results For flaky layers: Make sure the butter is soft enough to spread evenly between the dough layers. For soft rolls: Don't add too much flour; the dough should remain soft and slightly tacky. For chocolate filling: Use chocolate pieces or chocolate spread that won't run out too easily. For cheese filling: A firm cheese works best to prevent excess moisture. The original recipe describes these as wonderfully soft, buttery rolls with layers that pull apart beautifully. Enjoy! ❤ #bread #FoodTok #pastry #yum #vira - @tasty.athome2288