In a large bowl, combine the flour, sugar, and salt. Mix well.

Sprinkle in the instant yeast and mix again.

Create a well in the center of the dry mixture, then add the warm milk and eggs. Beat them together within the well.

Once combined, mix the wet ingredients into the rest of the flour mixture to form a sticky dough.

Add the softened butter and knead the dough until everything is well combined. You can use your hands or an electric mixer with a dough hook.

Transfer the dough to a greased surface and knead using the slap and fold method for at least 10 minutes, until smooth and stretchy.

Shape the dough into a ball and place it in a bowl. Cover it with plastic wrap and let it rise until it doubles in size.

Once risen, remove the cover and gently punch down the dough to release gas bubbles.

Turn the dough onto an oiled surface and cut it into 16 equal pieces.

Take a piece of dough and roll it into a ball. Using a rolling pin, flatten it into a 4x4-inch square.

Place a cheese stick on one edge and roll the dough around the cheese, tucking in the sides to enclose the filling.

Repeat this process until all the cheese is wrapped.

Place the rolls on a baking sheet lined with parchment paper, leaving enough space between each one.

Cover the rolls with a kitchen towel and let them rise until they double in size again.

Preheat your oven to 160°C (320°F).

Bake the rolls for 12-15 minutes, or until they’re golden brown.

Remove the rolls from the oven and let them cool slightly.

Brush each roll with softened butter and sprinkle with sugar.