Put the flour in a large enough bowl and make an indentation. Crumble in yeast, add milk, stir a little and cover with a layer of flour. Cover and let rise for about half an hour.
Add the water, egg and salt and knead the whole thing into a smooth dough. Let rise again.
For the filling, peel onions, dice with bacon, roast until translucent and cool. Grate cantenaar and stir in with herbs. Season with pepper, curry and garlic powder.
Roll out yeast dough to about 60 x 30 cm, spread with cheese mixture.
Roll up from the long side. Cut into small pieces about three centimeters thick.
Melt butter. Brush the yeast rolls with it and place them on a baking tray with the cut surface facing upwards. Leave to rise again for about half an hour.
Bake in a heated oven at 220 °C for about 25 minutes until crispy.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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