Day One:

1. In a large bowl, whisk together flours, yeast and salt.
2. Add kefir milk and mix thoroughly using a Danish dough whisk or wooden spoon
3. Let rest 20 minutes, then knead until soft and supple
4. Place in a clean bowl, cover and let proof for 2 hours
5. Fold and turn the dough and place back in the bowl
6. Cover and place the dough in the refrigerator overnight

Day Two:

1. Next morning, remove the dough from the refrigerator and let warm up to room temperature, about 2 hours
2. Work in butter and let dough rest for 30 minutes
3. Fold and turn the dough for 5 – 10 minutes until butter is fully incorporated into the dough
4. Place the dough in the bowl, cover and proof for 1 1/2 – 2 hours
5. Fold and turn the dough after 1 hour
6. Rest for 30 minutes to an hour, then place in fridge until ready to use or for 2 – 3 hours
7. Remove the dough from the refrigerator and divide into 8 balls, let rest 20 minutes
8. Mix the egg together with the feta cheese in a bowl. Melt the butter and allow to cool.
9. Roll each piece out to 1/2 inch thick, brush with melted butter, then spread with cheese mixture Roll up like a cinnamon roll, then cut each piece in half and place cut side up in lined cake pan
10. Cover with a kitchen towel and let rest for one hour
11. Preheat oven to 450 degrees F.
12. Just before baking, brush the rolls with butter and sprinkle with paprika and some extra cheese if you like
13. Place the pans in the oven and immediately turn the oven down to 400 degrees F.
14. Bake for 25 – 35 minutes golden brown on the outside
15. Remove the rolls from the oven and transfer to a wire rack to cool slightly before serving.