In a large mixing bowl, combine 4 cups of flour, melted butter and eggs. Mix with paddle or spoon, then add yeast mixture and the milk mixture. Mix to combine. Add remaining flour, 1 cup at a time.

Switch to a dough hook when the dough gets too tough for the paddle - around 6 cups. Using the dough hook knead the dough for about 8 minutes. Or, turn the dough out on a floured surface and knead until dough is smooth and elastic. Return to a large, greased bowl. Cover with plastic wrap and let rise for 1 to 1 1/2 hours.

Add caraway. It's a heavy-duty spice, so I cut it back from the original 1 tablespoon, but you can give it a taste before you use it and see if it's good for you. You can also try some red pepper flakes for a little punch.

When the dough has risen, turn it out again onto a heavily floured board or surface. You'll need to cut it into 24 somewhat even pieces. I cut the big lump in 1/4, then stretched those pieces out and cut them into 6 pieces. A little variation is fine. Cover your pieces with plastic wrap while you work rolling them out. (I find rolling it all out and cutting round circles just doesn't work as well).

Roll a piece of dough into a ball, then with a rolling pin roll it out to about 1/8 to 1/4-inch thick. Even at 1/8-inch you'll have plenty of bread, so don't worry about making them too thin. You should have a circle about 6-inch in diameter.

Place 1/2 cup filling in the center, then top with 1 tablespoon of cheese. Pull up opposite sides of the circle and pinch them together. Pull the OTHER sides together and do the same. Pinch up the sides to seal all the way, fold all this under the roll and place that side down onto a greased sheet or baking pan.

Note: If you like, you can brush each roll with the egg wash - just beat one egg with a little water until it's a light yellow, then use a pastry brush to coat the top of each roll.

Bake the rolls at 350°F for 25 minutes, until the rolls are golden brown.

Makes 24 bierocks.

Submitted by: Anonymous