|1||cup||MAGNOLIA FULL CREAM MILK|
|1 1⁄2||cups||Bread flour|
|1||cup||MAGNOLIA GOLD BUTTER|
|5 1⁄2||cups||Bread flour|
Dissolve yeast in potato water. Let stand for 3 to 5 minutes. Meanwhile, beat egg yolks and sugar until light or lemon color. Add milk, mashed potatoes and bread flour, beat until well blended. Pour to dissolved yeast and blend well. Let rise for 30 minutes.
Cream butter and sugar until light and fluffy. Add egg yolks one at a time, then blend in flour and continue mixing until resembles pea size. make a well at the center and add the sponge dough. Knead until the texture is fine and elastic. Use 3 tablespoons cooking oil for kneading.
Let the dough rest in warm place for one hour. Cut into desired weight.
Roll each piece into a rectangle (paper thin). Brush with melted butter and sprinkle a little cheese and roll. Let rise again until double in bulk.
Bake at pre-heated oven 350 F for 10-12 minutes or until done. Brush with melted butter and top with cheese and sugar.