Parmesan Pinwheel

Dissolve the yeast in warm water

Let it sit

Mix the cold butter with 3 cups of all-purpose flour until a crumbly mixture forms

Set aside

In a large bowl, whisk together the eggs, milk, grated Parmesan cheese, and salt

Add the dissolved yeast and mix well

Gradually add the crumbly mixture, mixing well after each addition

Pour the dough onto a floured surface and knead in the remaining flour until smooth and firm

Place the dough in a greased bowl, cover it, and refrigerate for 2 to 3 hours

Divide the dough into 5 portions

Roll out each portion on a floured surface to a thickness of about 22 cm

Dip your fingers in melted butter and brush the dough with it

Sprinkle with 4 tablespoons of rasped Parmesan cheese

Cut the dough into quarters

Roll up each quarter, starting from the larger side

Place each rolled-up dough onto an ungreased baking sheet, seam-side down

Repeat with the remaining dough

Let the rolls rise in a warm place for about 1 hour

Bake the rolls in a preheated oven at 200°C for 15 to 20 minutes, or until golden brown

You should have 20 pinwheels

Observation: The dough can be stored in the refrigerator for up to 4 days.