"Snail Buns"

Ingredients:
For the dough:
200 ml of milk
2 tbsp sugar (not heaping)
1 tbsp dry yeast (18 g fresh)
1 tsp salt
20 g butter or vegetable oil
600 ml flour (300 g)
For the filling:
150 g cheese like Gouda
For brushing:
1 egg
1 tbsp milk
1 tsp vegetable oil

For the filling:
8 sausages like "Vienna"
For brushing the top:
1 egg
1 tbsp milk or cream
Optional:
Grated parmesan
Ketchup
Dill

Dough divide into balls weighing 70 g – I got 8 pieces. Size – like a tennis ball
Roll each ball into a flatbread and place a peeled sausage
Fold like a dumpling and seal the edges, pressing the sausage firmly against the dough.
Cut across into 8 pieces, leaving the bottom uncut.
Place the lower piece to the left while simultaneously turning it (position it like a stump), the next – to the right
The next actions – in a checkerboard pattern
In the end, it turns into a little caterpillar
Preheat the oven to 220 °C.
Line a baking sheet with parchment paper. Let the rolls rest in a warm place for 15 minutes.
Brush the top with egg + milk.
The top can optionally be brushed with ketchup in zigzags, sprinkled with parmesan and dill.
Bake for about 20 minutes or check according to your oven - until golden brown.