6 cups all-purpose flour
1/2 cup butter
1 cup white sugar
5 egg yolks
1 tablespoon salt
1 (8 ounce) package firm, firm silken tofu, cut into 1/2 inch cubes
1/2 cup milk
7 cups water
Preheat oven to 375 degrees F (190 degrees C).
Toast the flour and butter in a medium saucepan over medium heat. Stir in sugar and yolks; heat, stirring, until mixture thickens to the consistency of cream. Remove from heat and stir in salt, tofu, and milk, adding 2 egg yolks and 1 tablespoon salt until well blended. Stir in flour mixture. Stir until all ingredients are thoroughly combined. Stir in water to the mixture.
Using a knife or wooden spatula, scoop, out dough from prepared pan, 8x10 inches, into prepared pan. Lay 1/2 of dough loosely in the bottom of pan; scoop, out remainder and place blanket side down in pan. Layer remaining dough on top of dough, ending with warm rolled out ball.
Bake in preheated oven for 20 to 25 minutes. Unroll dough and set aside. Braise mixture in the preheated oven for 1 minute; remove from oven. Brush with milk. Stir in rice until dough is cooked, about 5 minutes more. Remove from oven and, with a knife or fork, split ball into two pieces. Spoon one or two pieces of cheese into the center of each piece, leaving a small space; brush with melted butter. Sprinkle another cheese piece over the top of each roll.
One by one, roll pieces by hand up each piece of dough, ending with roll, in 8 inch flatbread pan with a rimmed bath towel. Bake for 15-20 minutes. Cool completely, drain, and serve.