Heat milk to lukewarm.
Add yeast, 1 tbsp of the flour and 1 tbsp of the sugar. Set aside for 15 minutes.
Sift dry ingredients. Add butter, egg yolks, and yeast mixture then mix well.
Knead about 5 times. Cover and place in a warm place to rise until doubled in bulk.
Preheat oven to 350℉.
Mix pimento cheese, egg and cornstarch together in a small bowl.
Divide the dough into four equal parts.
Roll one portion into a circle slightly larger than 10 inches.
Using a baking pan or cake circle as a pattern trim the dough into a 10-inch circle.
Place on parchment paper on a baking sheet. Spread ⅓ of the pimento cheese mixture on the dough.
Sprinkle ⅓ of bacon and cheddar.
Repeat two more times stacking each dough round on top of previous layers.
Roll last piece of dough & cut into a round. Top the layers with it and brush with slightly egg white wash.
Mark a 3" circle in the center of top with a glass gently pressed into dough.
Cut the dough into half, then fourths cutting only to the edge of center 3 inches.
Continue cutting each portion in half until you have 16 cuts.
Holding all layer's twist each section of dough tucking the ends. Alternate twisting left and right.
Cook for 20 minutes until lightly browned.
