Preheat oven to 350 degrees.

In a food processor, combine the chebe mix and butter. Pulse until butter is completely incorporated into the dry mix. 

Remove top to food processor and crack in two eggs. Replace lid and pulse until eggs are completely blended into the batter. This may take several pulses. If needed, remove lid and use rubber scrapper to clean down sides. 

Finally, slowly add milk to the food processor through the hole in the top. Do so while the mixer is on, until a soft dough is formed. 

Remove dough ball from food processor and transfer to a flat surface. Make sure to get any remaining bits of dry mix from the processor and add to dough ball. Knead 5 or 6 times until a small, round dough ball forms. 

Divide the ball of dough into four sections, and lightly flour your work surface. Roll one section into a long "snake" (approx. 18 inches) with your hands, using equal pressure rolling from the center out to the ends. 

Now to form the shamrock rolls. Start by leaving enough dough for the stem, about an inch and a half. Then create a loop to the left and then another at the top. (See image above) Finally, create your third loop by tucking the remaining dough underneath the top loop. Place shamrock rolls on a cookie sheet, line with parchment paper. 

Brush dough with a mixture of egg and milk. Sprinkle with salt. Chill for 10 minutes in the freezer or fridge prior to baking. 

Bake in a 350 degree oven for 30 minutes, until tops are golden brown. Serve hot.