In a large bowl combine 190g of flour together with the sugar, undissolved yeast and salt then mix with a hand whisk.

Place the milk, water and 2 tablespoons of butter in a saucepan over low-med heat until warm.

Then, put the dry flour mixture in the bowl of a stand mixer, add the warm milk mixture and beat for 1-2 minutes on medium speed. From time to time, using a spatula, scrape down the sides of the bowl to ensure uniform consistency.

Now, add the rest of the flour and beat for 2-3 minutes at high speed. At this stage the dough will be soft, but do not worry as this is just as it should be.

On a lightly floured surface, knead the dough for approx. 8-10 minutes, then cover. Allow the dough to rest for 20-25 minutes in a warm and dry place.

Divide the dough into 8-10 pieces and form into round patty shapes. Place a generous pinch of grated cheese in the center of each patty, then gather the sides of the dough to the center to form a dumpling shape before pinching to seal. Shape each patty into a smooth ball before placing in a greased, lined 8-inch round pan.

Cover with oiled cling wrap and allow to rise, in a warm place, until doubled in size. This will take approx. 1 hour - 1 hour 15 mins. Feel free to check every now and then.

10 mins before the end of the proving process preheat the oven to 375°F (190°C/170° fan). Bake the rolls until golden brown on top, this will take approx. 15-20 minutes depending on your oven. Turn half way through to ensure an even bake.