Mix yeast, water and sugar together and let it activate for about 5 mins.
Sieve flour and make a well in the center. Add the yeast solution, milk and make soft and smooth dough by kneading. We have to knead it really well at least for 25 mins or so till it passes the gluten membrane test. Basically when you take a piece in your hand and stretch it should not break.
Mix the fat now and smoothen it.
Add the grated cheese, pepper powder, mustard powder and knead again for like 4-5 mins. (You can also add any herbs at this point, I think I added oregano to mine)
Rest the dough covered for about 20-40 mins (depends on the weather. If it is hot weather, it will work sooner) till it becomes doubles.
Knock back the dough and rest again for 5 mins.
Roll the dough in a smooth circle. Cut into 8 triangle pieces using pizza cutter.
Take one part, make the slit at the bottom of about 1/2 - 1 inch and roll upwards to give it a Croissant like shape till you reach the tip. Put a drop of water to seal.
Place in the greased baking tray.
Leave it for proofing for about 10-15 mins till it doubles in size and when you touch, it kind of bounces back. At this stage, you can also brush them with a little mixture of egg and for the shine and color.
Bake at about 200C for 10-15 mins.
The above recipe will yield 8 of them.