Directions:
Sift the dry ingredients together and rub in the butter with your fingertips until the mixture looks like breadcrumbs.
Add the cheese and milk to form a stiff dough that can be rolled out. Divide the dough into four pieces.
Roll out each piece thinly on a floured dough board so that it forms circles 20 cm in diameter.
Cut the outer edges nicely around and divide each of the circles like the spokes of a wheel into eight equal pieces.
Roll up each piece from the outer edge to the tip. Bend the 32 rolls slightly to get them crescent-shaped and place some distance apart on the greased baking sheet.
Beat the egg yolks with the remaining milk and coat the rolls with it. Place the rolls high in the oven and bake for about 15 minutes at 200C until cooked or golden brown.
