In a bowl, add the flour, yeast, sugar, honey, water, milk and knead.

Add the sugar, honey and, lastly, the salt and soft butter.

Continue to knead until you get a smooth loaf and leave it to rise, covered in an oiled bowl, for 2 hours at room temperature and then in the fridge for at least 12 hours.

Roll out the dough with a rolling pin, spread Stracchino, a sprinkling of parmesan and pepper, roll it up and, with the help of a string, form the rolls.

Arrange them in a circle inside a buttered pan and leave them to rise covered until doubled (approximately 2 hours)

Brush with egg, bake for 15 minutes at 180 degrees with a pan of water at the base of the oven and for another 15 without the pan (times may vary).

Add a few tablespoons of cream cheese, fresh thyme, pink pepper and Prosciutto di San Daniele.