How to cook
The milk is warmed slightly and the yeast along with the sugar and a little flour is dissolved in it. Leave it to activate. During this time, the flour is sifted.
Add salt, egg and lard to it. Add the yeast and knead a soft dough. Cover it with a towel and let rest for 15 minutes.
Roll out the dough in a circle and cut it into triangles with a sharp knife.
At the outer end of each triangle, the beaten eggs with cheese stuffing is placed.
They are carefully rolled up and placed into a pan, greased with oil.
The savory mini croissants are smeared with the egg yolk, sprinkled with sesame seeds and baked at 356°F (180 degrees) for 25 minutes.
These fluffy savory mini cheese buns are a great Sunday breakfast!