Cheese Shard Rolls

Quickly knead cold butter with 25 g flour, roll out between cling film to about 8 x 10 cm and chill.

Sift the remaining flour into a large bowl.

Stir 230 ml lukewarm water with the fresh yeast and sugar until the yeast has dissolved.

Add the yeast-water, salt and olive oil to the flour and mix roughly with a spoon or your hands.

Knead the dough on a floured work surface for about 5 minutes until smooth and elastic.

Place the dough into a lightly floured bowl, cover and let rise in a warm place for about 60 minutes.

Roll the dough out into a rectangle of about 18 x 24 cm.

Place the butter block on one half of the dough and fold the other half over it, pressing the edges well.

Chill the dough package for 15 minutes.

Roll the dough out to twice the size, then fold both sides towards the middle to create three layers; chill again for 15 minutes.

Repeat the rolling-and-folding process once more and then chill again for 15 minutes.

Roll the dough out to about 56 x 30 cm, form it into a tight roll about 8 cm wide along one long side and cut into 14 pieces.

Line a baking sheet with parchment paper, place the pieces with some space between them, cover and let rest for 15 minutes.

Preheat the oven to fan 200 °C (conventional 220 °C) and beat the egg yolk with a little water.

Brush the rolls with the egg-yolk mixture and bake on the middle rack for about 20 minutes.

Briefly remove the rolls, brush again with the remaining egg yolk and sprinkle with grated Emmental; bake for a further 15–20 minutes at fan 180 °C (conventional 200 °C).

Let the Cheese-Splitter rolls cool on a wire rack.