Activate the yeast by warming up milk up to 110°F add sugar and sprinkle with yeast. Let sit for about 5-7 minutes till foamy and activated.
Add salt egg and melted butter.
In an electric mixer with the dough hook mix in flour 1 cup at a time.
Knead the dough for about 8 minutes. Cover with plastic wrap and let rise in a warm location for about 2 hours or until the dough has doubled in size.
Prepare filling in the meantime by creaming together cream cheese, farmer cheese, and sugar. Set aside until dough is ready.
On an oiled surface, invert the dough and portion into 16 equal pieces.
Take one piece of dough and using a rolling pin roll out evenly into an oval shape.
Onto one end place a tablespoon of filling and spread with the back of a spoon.
Fold in edges and roll halfway, using a paring knife cut 2-3 slits on the top portion as pictured. Finish rolling all the way and pinch ends into the roll so the dough won't unroll.
Place filled rolls onto a lined baking sheet and let rise another 30-45 minutes depending on the temperature in your home. The rolls should double in size. Prepare egg wash by beating one egg with a fork and using a brush, brush onto rolls. Sprinkle with sugar for an extra special finish that will crystalize beautifully.
Bake in a preheated oven at 350°F for 25-30 minutes.
Enjoy with milk or coffee.
**Store covered with a tea towel.
