Gruyère Sticks

Melt the milk and butter together in a saucepan and let cool slightly. Grate the cheese on a fine grater. Sift the flour, add yeast, egg, salt, cheese, and the cooled milk with butter. Knead into a denser dough. Cover the bowl with a cloth and let rise for one hour in a warm place.

Divide the risen dough into 2 equal parts, and from each, roll out a cylinder with a diameter of 3 cm. Divide each cylinder into 25 equally sized pieces.

Using your hands on a work surface, roll each piece into a stick about 10 cm long. Place them on a baking sheet lined with baking paper.