For the cheesy little rolls
1 cup of lukewarm milk
2 spoons of granulated sugar
1 packet of active dry yeast (15g) crumbled
2 eggs, beaten slightly
2 spoons of melted butter
2 spoons of salt
4 cups of all-purpose flour
5 spoons of grated Parmesan cheese
For the filling
1 spoon of melted butter
1/4 cup of all-purpose flour
1 cup of milk
1/2 cup of grated Parmesan cheese
For the cheesy little rolls
1 cup of lukewarm milk
2 spoons of granulated sugar
1 packet of active dry yeast (15g) crumbled
2 eggs, beaten slightly
2 spoons of melted butter
2 spoons of salt
4 cups of all-purpose flour
5 spoons of grated Parmesan cheese
For the filling
1 spoon of melted butter
1/4 cup of all-purpose flour
1 cup of milk
1/2 cup of grated Parmesan cheese
Combine lukewarm milk, sugar, and yeast in a bowl
Do not stir
Let it rest at room temperature, covered with a cloth, for 30 minutes
Mix well until the mixture is smooth
Add eggs, melted butter, and salt
Mix again
Avoiding over-mixing, gradually add flour
Knead slightly with your hands
Cover with a cloth and let it rest at room temperature for an hour
Shape into balls of about 5cm in diameter and place on a greased baking sheet
Let them rise for another 30 minutes
Dust with grated Parmesan cheese
Bake in a preheated oven at 250°C for 6 minutes
Do not let it brown
Remove from the oven and let it cool
Prepare the filling: Heat butter and flour over medium heat, stirring constantly, until it starts to brown
Remove from heat and add milk gradually, stirring well
Return to heat and cook, stirring constantly, until thickened
Add grated Parmesan cheese
Remove from heat
Fill the cheesy little rolls cut in half
Make about 20 cheesy little rolls.