Ring around a Rolls (with cheese fondue)

In the bowl of a stand mixer, whisk together the milk, sugar, yeast, egg and egg yolk until well combined.

Add the salt and 2 cups of the flour and stir together with a spatula.

Fit the mixer with the dough hook attachment and start kneading on medium low speed while gradually adding in 1 more cup of flour.

Increase the speed to medium and add the softened butter, one piece at a time, until incorporated. Continue to knead the dough until its smooth and comes away from the sides of the bowl but sticks to the bottom (about 10 minutes). If its still very sticky then slowly add in the rest of the flour, 1 tablespoon at a time until the dough is tacky and slightly sticky but not dry. The dough should feel buttery.

Turn the dough out on a lightly floured surface and knead briefly to form a smooth ball.

Transfer the dough to an oiled bowl, and turn it so that the ball is coated with oil. cover with plastic wrap and let rise in a warm place*, until doubled in size, 45 minutes to an hour.

Brush a non stick baking sheet with 1 tablespoon of the melted butter or line with parchment paper. Place the fondue maker in the middle and set aside.

Turn out the dough on a working surface and divide in 4 equal piece.

Pull and roll each piece into a long rope. Cut the ropes into 48 each pieces. The easiest way to do that it to cut each rope in half, then each half in half, the each quarter in thirds. Each rope should yield 12 pieces.

On a clean dry surface, roll each piece into a smooth tight ball. Arrange the balls in 3 circles around the fondue maker on the baking sheet. Make sure you leave enough space between the dough balls and fondue maker, giving it room to expand while rising and baking. About 1 1/2 inches.

Remove the fondue maker, cover the baking sheet loosely with plastic wrap and let rise until in a warm place until doubled in size and the balls touch one another. About 20 minutes. Meanwhile, preheat the oven to 375 F/190 C.

Remove the plastic wrap from over the baking sheet. Bake the rolls ring until golden brown. About 15 minutes. Meanwhile prepare the cheese fondue.

Brush the rolls with the last tablespoon of melted butter.

Let cool in the baking sheet for 5 minutes, then transfer to a serving platter or serve right from the sheet.

Place the fondue maker in the center of the ring and light it. Pour the hot cheese fondue mixture in it. Serve warm.

In a medium bowl, combine together both cheese along with the cornstarch until evenly coated.

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the broth, lemon juice, garlic, pepper, nutmeg and paprika and bring to a simmer.

Reduce the heat to medium-low then add small handfuls of cheese, stirring constantly. Make sure to scrape the bottom of the pot so it doesn't burn. Adjust spices to taste and consistency by adding more cheese or more broth. It should be the consistency of warm honey.

Once the cheese is melted and begins to barely bubble, immediately transfer to the fondue stand or pour into the fondue pot.