White Cheese Bread Rolls

First grate the cheese on medium – if it’s grated too finely you’ll not taste it in the ready rolls, if it’s too roughly grated, it will be difficult to roll the dough. In a big bowl mix together yogurt and soda with a fork. As you’re mixing, the yogurt will start bubbling. Add the grated cheese and the melted (but not hot) butter and mix again. Sift the flour over this mixture and start incorporating it slowly. You may need more flour in order to have soft, but not sticky dough. Knead it with hands just for a minute, forming a ball, and leave it in the refrigerator for 10 minutes. Divide the dough in 8 equal balls. On a lightly floured surface roll out the first one into a circle, 2-3 mm thick. Using a sharp knife, cut it in 8 equal wedges. Roll each piece from the outer side to the point, using a light movement with the palm of the hand. Arrange the rolls over baking trays, covered with baking paper. Sprinkle some sesame seeds, if you like. Bake in preheated to 200C oven for about 18-20 minutes, until golden. Serve them warm or cold. Store in air tight container.