Cheese-Wheat-Millet Roll

For the cheese-wheat-millet rolls, knead the flour, dry yeast, salt, oil and beer into a yeast dough.

Let the dough rest for about 1/2 hour. Then form 10 Weckerl with yolk milk and sprinkle with grated cheese. Bake at 180 degrees for about 35 minutes until golden brown.

Serve the cheese-wheat-millet rolls.

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