Seasoned Cheese Rolls

[kimberly]

5 3/4 to 6 3/4 c flour
1/4c sugar
2t salt
2 pkg dry yeast (I use quick rising)
1c water
1c cold milk
1/2c marg. or butter
1 egg
2t Grill Mates Montreal Chicken seasoning, divided
2 cloves of garlic crushed
1t dill (divided)
1t parsley
cheddar cheese (I use Vermont Cabot Extra Sharp white cheddar)


In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water to boil with a stick of butter to melt. Remove from heat and pour in the milk. Stir to cool just enough to take the sting off when you put your pinky in to test. Add to flour mixture then add egg and garlic. Beat a little with a spoon then add 2 more cups of flour. Beat again. Add remaining flour and knead for about 2 or 3 minutes.

Cover loosely and set aside for rising. While you're waiting, cut finger sized sticks of cheese (you'll need 16) about 4 inches long. Prepare 13"x9" cake pan by greasing and sprinkling 1t of Montreal Chicken seasoning, 1t parsley and 1/2t dill. Preheat oven to 400.

When dough is finished rising, divide in half, in half, in half, then in half again (so you end up with 16). Wrap one stick of cheese and seal well in one section of dough. Repeat until you have 16 rolls in cake pan. Sprinkle remaining seasonings (Montreal, parsley and dill) over lot.

Let rise for a few more minutes

Bake for about 18-20 minutes +- (The brownness sometime is deceiving. They could use a couple minutes past the browning stage but not yet to the burning stage.).

Remove from oven and butter tops.

These would be excellent with Larry's chili recipe, or we dunk them in pizza sauce. Personally, I like them with tuna, or spaghetti, or casseroles.

Also, it's fun to experiment with various seasonings and cheeses. I put Cheddar in them today, but will try mozerella sometime or something else.